The addition of coconut milk in a fish curry is something very common in South Indian, Sri Lankan and many other cuisines. It can add a touch of richness and creaminess that complements the fish – but it’s also not always necessary!
I am a coconut lover in all aspects, but I don’t always want the heaviness of a coconut-based curry on a weeknight. But this flavourful fish curry is always an excellent option. Tomato-based with a spicy sauce, it’s relatively simple to make – though it does require a lot of spices!
Served with a side of basmati rice, this whole meal is ready in under an hour – and much of that time is inactive while the sauce simmers for a bit.
How to Make Fish Curry Without Using Coconut Milk
Like so many of my Indian-inspired dishes (my coconut tofu dal or tamarind curry for example), I start with toasting the whole spices.
In this dish, I like to add some mustard seeds, coriander seeds, cumin seeds and fennel seeds to a large skillet and set it over medium heat.
As the pan heats up, you will notice the seeds begin to wiggle and dance across the bottom of the pan – when this happens, it’s time to add some oil and a sliced red onion.
Season the onion generously with salt and cook, stirring every so often, until the onion is softened and begins to brown around the edges – about 10 minutes.
When you reach this stage, go ahead and add in some minced garlic, ginger, green chili and some finely chopped cilantro stems. Also, add a bit of tomato paste here. Cook this for a couple more minutes, just until everything is very fragrant.
Now, spoon in a bit of curry powder (I like using hot madras curry powder to add a bit of extra heat!), some ground cumin, ground coriander, ground cardamom, ground turmeric and a bit of cayenne pepper. Cook the spices just for another 30 seconds or so.
At this point, all you need to do is pour in some canned whole tomatoes that you’ve crushed with your hands, a bit of veggie stock (you can use chicken stock or even water here, too), some tamarind puree, a spoonful of brown sugar and a bit of salt. Stir this to combine and bring the mixture up to a simmer.
Allow the sauce to simmer for about 15-20 minutes – just until the sauce is thickened and the flavours are very homogenous.
At this point, it’s time to add in your fish. I recommend using a plain, white fish here – nothing too fancy or complexly flavoured as it will just get overpowered in the sauce. Something like cod or tilapia is a great option. In Australia, I used blue grenadier.
Add the fish to the sauce and let it bubble away until it’s fully cooked through – this generally takes under 10 minutes, but it can depend on how thickly cut your fish is! And once the fish is cooked, you’re ready to serve!
Top the curry with some fresh cilantro leaves and dig in! It’s super filling, spicy and delicious.
Fish Curry without Coconut Milk
Ingredients
- ½ tsp black mustard seeds
- ½ tsp whole cumin seeds
- ½ tsp whole coriander seeds
- ¼ tsp whole fennel seeds
- ½ red onion thinly sliced
- 15 g (2 tbsp) ginger finely chopped
- 6 cloves garlic minced
- 1-2 green chilis finely chopped, de-seeded if desired
- 10 g (3 tbsp) cilantro stems finely chopped & leaves picked
- 1 tbsp tomato paste
- 1 tbsp hot madras curry powder
- ½ tsp ground cardamom
- ½ tsp ground coriander seed
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 (400g/14oz) can whole peeled tomatoes crushed with hands
- 250 ml (1 cup) vegetable stock
- 1 tbsp tamarind puree
- 1 tsp dark brown sugar
- 500 g (1 lb) firm white fish such as cod, haddock or tilapia, cut into 5cm (2in) pieces
Instructions
- Add the mustard seeds, cumin seeds, coriander seeds and fennel seeds to a large skillet and set over medium heat. Toast the seeds until very fragrant and they begin to dance across the bottom of the pan – about 2 minutes.
- Add 2 tbsp of neutral oil the skillet. Once shimmering, add the onion along with a generous pinch of salt. Cook, stirring occasionally, until the onion has softened and has begun to brown around the edges – 8-10 minutes.
- Add the ginger, garlic, chili, cilantro stems and tomato paste. Cook, stirring frequently, until fragrant and the tomato paste has darkened – about 2 minutes. Add the curry powder, cardamom, coriander, cumin, turmeric and cayenne pepper. Stir to combine and cook for 30 more seconds.
- Pour the tomatoes over the spice and onion mixture. Stir in the vegetable stock, tamarind puree, brown sugar and ¼ tsp of salt. Bring to a gentle simmer. Allow the sauce to simmer, stirring occasionally, for 15 minutes.
- Season the fish with salt and pepper. Use tongs to gently place it into the simmering curry – ensuring that it is submerged. Continue simmering until the fish is flaky and completely cooked through – 5-10 minutes depending on the thickness of the fish. Serve, topping with the picked cilantro leaves.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This easy fish curry doesn’t use any coconut milk. It’s also a one-pan dinner that is super hearty and flavourful!
Are you after a great recipe for a fish curry? Have any questions? Let me know in the comments!
