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Red Fish Curry / www.quichentell.com

Coastal Red Fish Curry

Quiche 'n' Tell
A bright red fish curry with the tang of vinegar and the aroma of curry leaves.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4


  • 600 g seer fish cleaned and cut into 1-inch, thick slices
  • 10-15 shallots or sambaar onions peeled and sliced
  • ¾ tsp turmeric powder
  • 1 tbsp vegetable oil
  • 1 tbsp coconut oil (optional)
  • 10 fresh curry leaves
  • 1 tsp black mustard seeds
  • Salt

For the red masala

  • 6 dried Kashmiri red chillies soaked in a little warm water
  • 1 tbsp Kashmiri chilli power (instead of whole chillies)
  • 50 g desiccated coconut
  • 4 cloves of garlic
  • 1 tsp poppy seeds
  • 2 tsp coriander seeds
  • tsp fenugreek (methi) seeds
  • 2 tbsp malt or coconut vinegar


  • Sprinkle the turmeric and about a ¼ tsp of salt over the fish, mix well and set aside for 10 mins while you grind the spice paste.
  • Drain the soaked chillies (if using whole chillies and reserve some of the water to add to the curry later) and grind to a fine paste along with all the other ingredients for the masala including the vinegar.
  • Heat the vegetable oil in a deep pan, add the mustard seeds and curry leaves and allow the seeds to crackle.
  • Now add the sliced shallots and saute on medium heat till they are translucent.
  • Stir in the masala paste and cook on low-medium flame for 3-5 mins, adding a little water if necessary to prevent the spices from burning.
  • Once you notice the oil separating on the sides, add a little more water (not too much, the gravy must be thick), season and slide in the fish pieces.
  • Bring to a boil, lower the heat and simmer for 10-15 minutes till the fish is cooked but not falling apart.
  • Turn off the heat, pour the coconut oil over, stir and serve.
Keyword red fish curry