Nigella Fish Curry​​ Recipe​

This delicious Nigella-inspired fish curry is a quick and easy meal, perfect for busy weeknights. With a creamy, spicy sauce and tender fish marinated in warming spices, it’s packed with flavor. Customize with your favorite firm white fish and enjoy a nutritious dish made from simple, pantry-friendly ingredients.

Ingredients Needed:

For the Marinated Fish:

• 1 tsp carom seeds (ajwain), optional but recommended
• ½ tsp red chili powder or cayenne pepper
• ¼ tsp turmeric powder
• ¾ tsp kosher salt
• 1 lb / 450 g firm white fish (such as cod, halibut, or tilapia), patted dry and cut into 2–3-inch pieces
• 1 tsp lemon juice

For the Curry Sauce:

• ⅓ cup + 2 tbsp / 90 ml + 30 ml avocado or other neutral oil, divided
• 2 medium (~380 g) yellow onions, finely chopped
• 7 cloves garlic, finely chopped
• 1 piece (1 inch / 2.5 cm) ginger, finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder (or substitute with paprika for mild heat)
• ½ tsp red chili powder or cayenne pepper, optional, for extra heat
• ½ tsp turmeric powder
• 1½ tsp kosher salt
• 2 medium ripe tomatoes (~250 g), finely chopped

To Finish:

• 3–5 Thai or bird’s eye green chili peppers, whole or sliced
• ¼ tsp freshly ground black pepper
• 1–2 tbsp julienned ginger
• 3 tbsp chopped cilantro (fresh coriander)
• 1–2 tsp lemon juice

How To Make Fish Curry​​ Recipe​?

1. Marinate the Fish: In a large bowl, combine carom seeds, red chili powder, turmeric, and salt; add fish pieces and toss to coat. Add lemon juice and mix again. Set aside.
2. Sauté the Onions: In a large pan, heat ⅓ cup / 90 ml of oil over medium-high heat; add chopped onions and cook, stirring, until golden brown (about 18 minutes). Deglaze with ¼ cup / 60 ml water.
3. Add Garlic and Ginger: Add garlic and ginger; sauté for 2 minutes until fragrant. Deglaze with 2 tbsp water if needed.
4. Add Spices and Tomatoes: Add coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt; stir to bloom the spices for a few seconds. Add tomatoes and cook until blended into the sauce and oil separates (about 5 minutes).
5. Simmer the Curry Sauce: Add 1 cup / 240 ml water; bring to a simmer, cover, and cook on medium heat while you prepare the fish.
6. Pan-Fry the Fish: In a nonstick skillet, heat the remaining 2 tbsp oil over medium-high; add marinated fish in a single layer. Cook for about 4 minutes on each side, until golden and cooked through (fish should reach an internal temperature of 145°F / 63°C). Set aside.
7. Finish the Curry: Uncover the curry and sauté to reduce any excess water until the oil separates. Add ¼–½ cup water for desired consistency; bring to a simmer. Gently add the cooked fish pieces.
8. Garnish and Serve: Reduce heat to low and let flavors meld for 2–3 minutes. Top with green chilies, black pepper, julienned ginger, cilantro, and lemon juice. Serve hot with naan, roti, or rice.

Recipe Tips:

• Use Fresh Ingredients: Fresh ginger, garlic, and tomatoes give the curry the best flavor. Try not to use canned or powdered versions if possible.
• Cook the Onions Well: Make sure the onions turn golden and soft for a rich taste. Take your time and keep stirring so they don’t burn.
• Cook the Spices Properly: After adding the spices, let them cook for a few seconds. This helps release their flavors and makes the curry taste better.
• Check Fish Temperature: Fish is ready when it reaches 145°F (63°C). This keeps the fish tender and moist.
• Adjust the Sauce: For a thicker curry, cook it longer after adding the fish. If you like it thinner, just add a bit more water to the curry.

How To Store & Reheat Leftovers?

• Refrigerate:Let the leftover fish curry cool to room temperature. Once cool, place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze:Allow the fish curry to cool, then put it in a freezer-safe container. Freeze for up to 2 months. To thaw, move the curry to the fridge overnight.
• On the Stove: Pour the fish curry into a pan and heat on medium-low, stirring now and then, until fully warmed through.

Nutrition Facts:

• Calories: 300 kcal
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 55mg
• Sodium: 700mg
• Potassium: 500mg
• Total Carbohydrates: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 30g

Try More Nigella  Lawson Recipes:

• Nigella Fish Pie Recipe
• Nigella Fish Lasagne
• Nigella Fish Stew