Fish Curry Masala – A Fragrant Indian Cod Curry

The cod curry is one of those recipes that is rich, vibrant, and deeply satisfying without being complicated. If you love an authentic Indian fish curry that is full of flavour but not overpoweringly spicy, this one will make your taste buds very happy indeed.

This Indian-style fish curry works beautifully with cod, haddock, or tilapia – anything firm and flaky. The marinade helps the fish soak up the spices while keeping it tender, and the sauce has a gentle creaminess from cashew nuts that balances the heat perfectly.

Cod fish curry, south Indian style!

Fish Marinade

• 300–350g fish (I used cod)

• 1 teaspoon ginger and garlic paste (I crush mine coarsely with a pestle and mortar)

• ½ teaspoon turmeric powder

• 1 tablespoon gram flour (besan)

• ¼ teaspoon black pepper powder

• 1 teaspoon red chilli powder (use mild or half the amount if you prefer it less spicy)

• Juice of one lemon

• Salt to taste

• A very light drizzle of oil

Marinate the fish for at least 1 hour before cooking. The longer it rests, the better the flavour!

To Fry the Fish

• 2–3 teaspoons sunflower or vegetable oil

• ¼ teaspoon carom seeds (ajwain)

Heat oil in a wok, add the carom seeds, and when they sizzle, place each marinated fish piece gently in the pan. Cook on both sides until golden and crisp. Remove and keep aside – try not to nibble them all before the sauce is ready!

Sauce Ingredients

• 1 large onion, finely chopped

• 2–3 tomatoes, chopped and pureed (or about ¾ of a 400g tin of chopped tomatoes)

• 1 teaspoon ginger and garlic paste (freshly crushed is best)

• 1 inch cinnamon stick

• 1 bay leaf

• 1–2 dried red chillies (optional)

• 1 tablespoon dried fenugreek leaves (kasuri methi)

• 1 green chilli, slit (optional)

• ½ teaspoon turmeric powder

• ½ teaspoon red chilli powder (optional)

• 3–4 cashew nuts, blended into a paste

Method

1. In the same pan, add a little more oil or butter and the whole spices – cinnamon, bay leaf, and dried red chillies.

2. Add the chopped onion and sauté until golden brown.

3. Stir in the ginger and garlic paste and cook for a couple of minutes.

4. Add the tomato puree and cook until the oil begins to separate from the sauce.

5. Add the green chilli, turmeric, red chilli powder, and fenugreek leaves.

6. Mix in the cashew nut paste and about half a cup of water. Simmer briefly.

7. Gently slide in the fried fish pieces, coating them with the sauce. Switch off the heat after a minute or two to prevent overcooking.

8. Garnish with fresh coriander leaves and a sprinkle of garam masala before serving.

Serve hot with steamed basmati rice or soft chapatis for a truly comforting meal.

Why You Will Love This Recipe

This Fish Curry Masala is a wonderful example of coastal Indian cooking — delicately spiced, wholesome, and full of character. It is ideal for family dinners or weekend gatherings, especially when you want to impress without spending all evening in the kitchen.

If you try it, tag me and use the hashtags #FishCurryRecipe #IndianFishCurry #FishCurryMasala #MalvernHills #DiscoverWorcestershire — I would love to see your creations!

Super tasty cod curry with south Indian flavours!