Fish Curry

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This dish is made by simmering fish in a spicy tomato masala gravy with tamarind. We prepared our spicy Fish Curry with our Pride of India Spices: Fish Masala, Tamarind & Tumeric Powder.

Serves 4.
Fish Curry


  • 1kg fresh line fish, or fish of your choice
  • 9 baby brinjal (eggplant or aubergine) - optional
  • 6 medium tomatoes, grated/blended
  • 3 tbsp oil
  • 1 onion, finely sliced
  • 4 tsp Pride of India Fish Masala
  • 1 tsp Pride of India Tumeric Powder
  • 50g Pride of India Tamarind
  • 3 garlic cloves, crushed/blended into a paste
  • 1 sprig curry leaf
  • coriander, for garnishing
  • water
  • salt


  • Wash fish and set aside.
  • Heat oil in a pot. Sauté onion until golden brown.
  • Add Pride of India Fish Masala, Pride of India Tumeric Powder, garlic, curry leaf and fry for approximately 1 minute. Add a little water, if necessary.
  • Add tomatoes. Season with salt. Cook for 10 minutes.
  • Add brinjal (eggplant or aubergine). Cook for 5-7 minutes.
  • Add tamarind juice from the Pride of India Tamarind Paste (tamarind soaked in 1 cup boiling water and strained). Cook for 5 minutes.
  • Add fish and cook for about 10 minutes or until the fish is fully cooked and the brinjal is tender.
  • Season with salt, if necessary.
  • Cook the curry until you have achieved your desired consistency.
  • Garnish with coriander.
  • Serve with bread, rice (basmati, brown, jasmine or cauliflower rice) or your choice of flatbread (roti, paratha, naan or puri).

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