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Home » Indian Curry Recipes – A Tasty Fish Curry from Southern India

Indian Curry Recipes – A Tasty Fish Curry from Southern India

I have made hundreds of amazing Indian curry recipes.  Some of the best are fish Indian curry recipes!

Have you ever tried traditional Indian Curry Recipes?

Fish Indian Curry recipes – regardless of the fish used – are some  of my all time favourite Indian curry recipes! The most important part of making traditional Indian curry recipes a success is using the freshest ingredients possible. I often drive the 20 miles to the North Sea Coast where I purchase line caught coley, halibut small baby prawns and sweet mussels.

This Indian curry recipe is a blend of many similar recipes that I have made over the years. It is now a family favourite which we enjoy outdoors in the summer and by a big fire in the winter.

Feel free to use other types of fish. Remember freshness is key to the success Indian curries.

Fish curry with naan bread

Give this amazing fish curry a try today!

(Serves 4 to 6)

Indian Curry Recipes Rock!


250g peeled fresh prawns with the heads and tails left on
250g Halibut or another meaty white fish
400g Mussel and/or clams

For the sauce

3 Tablespoons ghee or vegetable oil
1 sprig of fresh curry leaves (optional)
5 cloves garlic finely chopped
1 fat finger sized piece of grated ginger
4-6 green chillies finely chopped (The amount is down to your heat preferences)
1 large red onion finely chopped
2 Tablespoons ground coriander
500 Fish stock
5 Tablespoons malt vinegar
1/2 coconut freshly grated and blended with the coconut milk. (Tinned if fine if you are pressed for time.)
1 Tablespoon garam masala (Homemade is best)
150ml double cream

Tempering Ingredients – (Optional but Indian Curry Recipes are amazing after tempering!)

1 Tablespoon ghee or vegetable oil
A pinch of black mustard seeds
1 sprig of fresh curry leaves (optional)
3 shallots finely chopped

In a large pan melt the ghee. Add the curry leaves, chopped garlic, ginger, green chillies and onion and fry until the onion is translucent – be sure not to burn the garlic.

Add the ground coriander and then the fish stock and blended coconut and vinegar.

Let simmer for a few minutes then add the prawns. Cook for 2 minutes and add the halibut. Cook over low heat for 3 minutes covered with a lid or foil. The sauce should begin to thicken a little.

Add the mussels and cover the pan again. Raise the heat again to medium and cook until the mussels open.

Pour in the double cream and sprinkle it all with the garam masala. Cover and remove from the heat.

On to the tempering! Heat the ghee in a small pan and add the curry leaves and mustard seeds. When the seeds begin to pop, toss in the chopped shallots and fry until translucent and lightly browned.

Pour the tempering over the fish curry and cover for three minutes to let the flavours blend.

Serve with white rice and cold beer.

I would love to hear how you get on with this Indian curry recipe. It is one of my all time favourite Indian curry recipes!

It’s good to chat so be sure to let me in on some of your favourite Indian curry recipes.

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Friday 5th of April 2013

Want say hi to everyoneAre we allowed to email this to our list

Vegetarian Recipes

Tuesday 9th of August 2011

So nice to find a curry that uses mussels. I tried both and you are right tempering this curry is well worth doing.