Spicy Fresh Fish Curry
A delicious spicy authentic Indian fresh fish curry was always my favorite meal that I simply loved when my mum use to cook for my dad and myself. I remember sitting with them when I was a little girl and enjoying every bite of it. Every dish that my mum prepared for us at home was done with pure love and passion.
Spicy Fresh Fish Curry


  • 5 slices of fresh white fish (marinated with any fish marinate Or make a paste, The Healthy Plate Spices with seafood masala/ chilli powder, turmeric, dhania powder, jeera powder, salt and little water to make a paste.)

  • 5 jam tomatoes liquidized
  • 3 cloves of garlic crushed
  • Curry leaf
  • 4 green chillies sliced
  • 1 onion finely sliced
  • Pinch of jeera seeds
  • Pinch of mustard seeds
  • Pinch of methi seeds
  • 1/4 to 1/2 cup of tamarind water (depends on how sour you want it)
  • 1 cup of boiled water
  • 2 tbsp freshly chopped coriander
  • 3 tbsp olive oil
  • 3 tbsp Kashmiri mixed masala or chilli powder (add your own quantity according to your taste)
  • 1/2 tsp turmeric
  • 1/2 tsp jeera powder
  • 1/2 tsp dhania powder
  • 1 tbsp of The Healthy Plate seafood masala or fish curry masala powder 
  • Pinch of sugar
  • Salt to taste


  1. In a medium size flat pot add your oil on medium heat for a minute.
  2. Add the jeera seeds, methi seeds, mustard seeds and curry leave leaving it to sizzle for a few seconds.
  3. Now add the finely sliced onions, green chillies and garlic. Cover your pot and letting it cook till soft and light brown.
  4. Take the liquidized tomatoes and add it to the pot (You could add 2 tbsp of tomato purée when adding your tomatoes) allowing it to cook through, covered, for about 5 minutes.
  5. Now add your Kashmiri mixed masala/ chilli powder, turmeric, dhania powder, jeera powder, The Healthy Plate seafood masala or fish curry masala powder, 1 tbsp chopped coriander, salt and pinch of sugar. Leaving it to cook for a minute.
  6. Add the marinated fish coated it with the tomato chutney by using a spoon to smear it over.
  7. From the side add the tamarind water and boiled water covering the pot to cook on low for about 10 minutes.
  8. Adjust the spices according to your taste as well your gravy with extra water if you think it’s still to thick and garnish with rest of fresh coriander.