Go Back
+ servings
Print Recipe
5 from 51 votes

Simple Fish Curry

Delicous and simple fish curry made with spices and without coconut milk. This soul satisfying curry goes well with rice or bread of any kind.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: #curry, Simple fish curry, Tilapia curry
Servings: 6 servings
Calories: 120kcal
Author: Swathi (Ambujom Saraswathy)


  • 1 pound Tilapia cut it into slices
  • 1 tablespoon Kashmiri chili powder or Sweet paprika
  • ½ tablespoon Coriander powder
  • ½ teaspoon cayenne pepper /red chili powder if you want heat increase the amount 1-2 tsp
  • 1 teaspoon Fish masala optional
  • ¾ cup chopped red onion
  • ½ tablespoon ginger chopped
  • 1 Green chili chopped
  • ¼ teaspoon Black pepper
  • teaspoon Fenugreek powder
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon salt or to taste
  • 2 pieces of Garcinia cambogia / brindleberry/ Malabar tamarind/ kudam puli.
  • 1 ½ tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 cups water
  • 1 tomato chopped into small cubes


  • First wash and cut the tilapia into 1 ½-inch pieces. If you are using whole fish then you need to remove the scales, head, fins, and internal organs.
  • In a bowl add ½ cup warm water and soak the 2 Garcinia cambogia / brindleberry, Malabar tamarind/ kudam puli for at least 30 minutes.
  • In an earthen pot or sauce pot add 1 tablespoon coconut oil and ¼ teaspoon mustard seeds when it starts popping add chopped onion, salt, and ginger. Adding salt will speed up the cooking of onion.
  • Then add a green chili and 1 sprig curry leaves. Cook until the onion becomes translucent.
  • To this add Kashmiri chili powder /sweet paprika, red chili powder, coriander powder, fenugreek powder, turmeric powder. And fry until raw smell goes about 2 minutes
  • To this add soaked Malabar tamarind/ Kudam puli along with ½ cup water. Then to this add 2 cups water and bring to boil .
  • Then add fish pieces and tomato and cover with lid and continue to cook.
  • After 10-12 minutes remove the lid and add rest of coconut oil and curry leaves.
  • To this add black pepper and remove from the fire and enjoy with rice or chapathi.



Once you add fish pieces do not stir the pot only tilt to mix. Otherwise, it will break.
Also you can take out Malabar tamarind if you don’t want too much sour.
Curry taste great as it sit at room temperature.


Calories: 120kcal | Carbohydrates: 4g | Protein: 16g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 264mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!