Mamta's Kitchen

Easiest Fish Curry With Cream of Coconut And Made Mustard

Easy Fish Curry

Mamta Gupta


This recipe is the easiest curry recipe you can make. It is similar to how a spice mix was made in old days; everything was wet-ground together on a on Sill Batta, a stone and pestle, see last picture. I have simply made the mix in a blender, instead of on the stone.

You can cook with Cod, salmon, tuna, trout,prawns, haddock, mackerel or any other fish of choice. Here I have made the curry with fish, but you can try it with vegetables,meat and chicken also.

Serves 2-4


  • 250-300 gm. any firm fish, boneless or cut into steaks with bone. Here I have used cod steaks

  • Oil for cooking

  • 1/2 tsp. black mustard seeds or rai for tempering

  • 1 onion peeled and roughly chopped*

  • 1/2 inch piece of ginger*, peeled and roughly chopped or ½ tsp. ginger powder

  • 1-2 cloves of garlic or 1 level tsp. garlic granules* (optional)

  • 1/3rd tin of tomatoes* or a couple of medium fresh tomatoes

  • Salt* to taste

  • 1 level tsp. turmeric*

  • Chilli powder* to taste

  • 2 tbsp. Cream of coconut powder/tinned coconut cream*

  • 2 tsp. French or any other mustard paste*. You can use English, if you like it’s heat.

  • Coriander/mustard leaves for garnish (optional)


  1. Prepare fish. I usually buy pre-prepared fish steaks and cut them into the size I need.

  2. Blend all ingredients marked * together.

  3. Heat oil, crackle black mustard seeds in it. If you have curry leaves, add a few.

  4. Add the blended mix to the pan.

  5. Fry until oil shines at the edges.

  6. Add fish and fold it in the paste gently.

  7. Add a cup or two of boiling water.

  8. Bring to boil, simmer for no more than 3-4 minutes.

  9. Adjust seasoning.

  10. Garnish with coriander leaves, if desired.

  11. Serve with Boiled Rice or Chapatties or as part of any Indian meal.

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