Flaky and succulent salmon, with a savoury, spicy, slightly tangy, and aromatic base, comes together in a pan to create this mouth-watering and delicious South Indian Fish Curry!
Each state in South India has developed its own version of fish curry, reflecting local tastes and ingredients. In Kerala, the curries are rich and coconut-based, often including coconut milk for a creamy texture that mellows the spices. Tamil Nadu’s fish curries are known for their tangy and spicy flavors, with tamarind and red chilies playing key roles. Andhra Pradesh’s version is famous for its intense heat and bold flavors, while Karnataka offers variations influenced by Konkani and Mangalorean cuisine.
I made this fish curry three times in the span of a week, and my husband, who doesn’t usually like seafood, enjoyed it down to the last bite so don’t walk to the supermarket, RUN! Come home and make this ASAP. It does take 50 minutes (with prep time) to make this fish curry recipe but while you’re making the curry, you can have rice cooking in the background. By the time you’ve finished making the curry, everything will be ready to be plated for a nice, warm dinner, bringing the flavours of South India to the comfort of your own home.
South Indian Fish Curry
Ingredients
- 70 ml Vegetable Oil neutral tasting oil
- ½ tsp Cumin Seeds
- ½ Black Mustard Seeds
- 1 Red Onion thinly sliced
- 1½ tsp Ginger & Garlic Paste see notes
- 1 Green/Red Chili finely sliced
- 2 Tomatoes finely diced
- 400 g Salmon Fillets room temperature
- 1½ tbsp Coconut Milk
- 2 tsp Ground Black Pepper
- 2 tsp Salt
- 10 ml Lemon Juice
- 15 g Fresh Cilantro/Coriander finely chopped
Spice Mix
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Smoked Paprika Powder/Paprika Powder
- 1½ tsp Garam Masala
- 2 tsp Ground Coriander
- 1-3 tsp Chili Powder depending on heat preference
Instructions
- Heat oil in a pan over medium-high heat. Once the oil is hot, add the cumin seeds and mustard seeds. You should hear a sizzling or popping sound as the cumin and mustard seeds crackle. Then, add the sliced onions and sauté until they turn light brown.
- Add the ginger-garlic paste, the sliced chili and spice mix and sauté for another 10-20 seconds.
- Next, add the tomatoes and cook until they become soft and mushy.
- Add the salmon fillets directly to the pan and mix the fish gently with the tomato spice mixture and let it cook for 5 minutes, stirring occasionally. Pour in the coconut milk, lemon juice, salt, and black pepper, and mix everything well. From this point, be gentle when stirring to avoid breaking the fish.
- Cover the pan with a lid, lower the heat to medium, and let it cook for 10 minutes. At the 5-minute mark, remove the lid, turn the fish over, and gently mix everything. Cover again and continue cooking for the remaining 5 minutes.
- Uncover the lid and check if the fish is fully cooked. If needed, flip the fish over, cover the pan again, and cook for an additional 5 minutes. Once the fish is done, add the chopped coriander leaves, mix gently, and let the curry simmer for 1–2 minutes. Remove the pan from heat and plate the fish curry.
- Serve warm with white rice, chapati or even naan!
