Fish Curry Sauce

Fish Curry Sauce

A fragrant, tangy coconut curry sauce built to simmer fish into tender, spiced bites.

Total 35 min Makes 16 oz Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

This sauce layers onion, ginger, garlic, and warm spices into a coconut milk base brightened with tomato and tamarind. Simmered low and slow, it develops a rich, slightly tangy depth that coats fish fillets or shrimp without overpowering them. Ladle it over steamed rice for a weeknight dinner inspired by South Asian coastal cooking.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green chile, slit lengthwise
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon mustard seeds
  • 8 curry leaves
  • 1 cup canned crushed tomatoes
  • 1 cup coconut milk
  • 1 tablespoon tamarind paste
  • 1/2 cup water
  • 1 teaspoon salt, or to taste

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the mustard seeds and curry leaves and cook until the seeds begin to pop, about 30 seconds.

  2. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 7 minutes.

  3. Stir in the garlic, ginger, and green chile and cook until fragrant, about 1 minute.

  4. Add the turmeric, coriander, cumin, and cayenne and stir constantly for 30 seconds to toast the spices.

  5. Pour in the crushed tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  6. Stir in the coconut milk, tamarind paste, water, and salt. Bring to a gentle simmer.

  7. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 15 minutes.

  8. Taste and adjust salt as needed. Use immediately to simmer fish or shrimp, or cool completely before storing.

Rate this recipe

★ 4.2 (1)

Fish Curry Sauce

This sauce layers onion, ginger, garlic, and warm spices into a coconut milk base brightened with tomato and tamarind. Simmered low and slow, it develops a rich, slightly tangy depth that coats fish fillets or shrimp without overpowering them. Ladle it over steamed rice for a weeknight dinner inspired by South Asian coastal cooking.

35 min 16 oz 210 cal

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green chile, slit lengthwise
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon mustard seeds
  • 8 curry leaves
  • 1 cup canned crushed tomatoes
  • 1 cup coconut milk
  • 1 tablespoon tamarind paste
  • 1/2 cup water
  • 1 teaspoon salt, or to taste

Method

  1. 1

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the mustard seeds and curry leaves and cook until the seeds begin to pop, about 30 seconds.

  2. 2

    Add the chopped onion and cook, stirring occasionally, until softened and golden, about 7 minutes.

  3. 3

    Stir in the garlic, ginger, and green chile and cook until fragrant, about 1 minute.

  4. 4

    Add the turmeric, coriander, cumin, and cayenne and stir constantly for 30 seconds to toast the spices.

  5. 5

    Pour in the crushed tomatoes and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  6. 6

    Stir in the coconut milk, tamarind paste, water, and salt. Bring to a gentle simmer.

  7. 7

    Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 15 minutes.

  8. 8

    Taste and adjust salt as needed. Use immediately to simmer fish or shrimp, or cool completely before storing.