This garlic fish curry couldn’t be easier to make – it’s simple, spicy, and of course, garlicky.
Roby and I are observing Lent this month, and so seafood has been on the menu a lot lately. While we’d be happy eating this shrimp curry every week, I figured it was time for something new. If you’re a big fan of garlic, you’re going to love this dish.
While visiting a friend’s house this past weekend, I spent a lot of time talking to her parents about food (typical me. I am that friend). Her dad told me how to prepare this simple garlic fish curry – and I’m so happy that I tried it! It’s effortless and tasty – a perfect combination.
This fish curry is made with plenty of garlic, organic diced tomatoes, serrano pepper, and a handful of fresh curry leaves (no, you can’t replace this with curry powder – they’re two totally different things). There’s clearly a lot of garlic in this recipe and so, if you don’t have a garlic press yet, get one… it’s a huge time saver.
The great thing about this dish is that you can whip it up for a last-minute meal. If possible though, I suggest trying to make this a day in advance. Fish curry always tastes better the next day – once the flavors have had time to marry. Either way – it’s going to taste great!
Ingredients
- 1 pound wild-caught cod or tilapia
- 2 tablespoons oil of choice I like avocado oil
- ¼ cup minced garlic approx 15 cloves
- 15 curry leaves
- 1 serrano pepper minced (remove seeds to reduce spice level)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric powder
- 1 14.5 ounce can organic diced tomatoes
- 1 cup water
Instructions
- Add oil to a pot over low-medium heat, then add the garlic, serrano pepper and curry leaves. Sauté for 3-4 minutes then add salt, pepper, turmeric and mix well.
- Add the tomatoes, cover and cook for 10 minutes.
- Add water and fish, cover and cook for another 10 minutes or until the fish is flaky.
MAYA SOMAN says
Hi Ashley! Which of your fish curry recipe will work well for big eyed tuna chunks?
Flanny says
Great recipe – so quick and with simple, common ingredients! I found it needed to be a bit more tangy once it was done, so perhaps some lemon juice at the end? I cheated and seasoned with celery salt, and it worked quite well to increase tang!
Ashley - My Heart Beets says
Thanks, Flanny. Glad you liked it!
Aaron says
We made this with Vital Choice Fresh Mussels! We were planning to make Suppa di Cozze but were out of some things. Never out of ingredients for your recipes!
My Heart Beets says
Aaron, that’s awesome! I’m so glad you liked it – thanks for sharing 🙂
Ann says
I made it with halibut from Wild Alaskan Company. So tasty and easy.
My Heart Beets says
Ann, that’s great to hear! Thanks for letting me know how the fish curry turned out for you 🙂
Katherine says
This is phenomenal and so very easy to make! My husband loved it even more the second night.
My Heart Beets says
Katherine, I’m so happy to hear that! Thanks for letting me know how it turned out for you guys 🙂
joanna johnson says
i love this recipe. i use coconut oil instead of avocado oil. does the oil make a difference in taste?
My Heart Beets says
Glad you like it! It may make a slight difference but probably not much.
rach says
This is absolutely easy and delicious!!!! I only had 6 cloves of garlic (and a mystery red chili in my freezer-tres chaud even after being seeded!) but it was still very good.
My Heart Beets says
Rach, so glad you liked it!! Thanks for letting me know how it turned out for you 🙂