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Fish Curry




PREP TIME: 10 mins
COOK TIME: 30 mins


Words: Riyana @healthyishandhappy: Fish Curry is a staple in my house. It’s tangy, creamy, a bit spicy, and very satisfying. I know Indian spices can be intimidating but there are about 7 staple spices and if you have these your good! (cumin, coriander, garam masala, turmeric, curry powder, mustard seeds, cumin seeds). In Singspore you can get these spices at any grocery store along with the curry leaves used in this recipe.⠀
This dish is paleo and whole30. It goes great with cauliflower rice or a side of greens. White fish works best for this recipe and I usually go with Barramundi. Hope you guys enjoy this as much as I do!⠀


  • 3 x Barramundi Fillet
  • 1 tbsp coconut oil⠀
  • 1 tsp. Mustard Seeds⠀
  • 3-4 Dry Red Chili broken in half⠀
  • 1 Onion – chopped⠀
  • ½ tsp. Garam Masala⠀
  • 1.5 tsp. coriander powder⠀
  • 1.5 tsp. Cumin powder⠀
  • ¼ tsp. Turmeric powder⠀
  • ½ tsp. Curry Powder⠀
  • 1 Chopped Tomato⠀
  • 1/2 can full fat coconut milk⠀
  • 10-15 Curry Leaves⠀
  • 2 tbsp. tamarind (can sub a bit of lemon juice if you don’t have this)⠀
  • Salt to taste⠀
  • Chopped Cilantro⠀
  • Water if needed⠀


  1. Season fish with salt & a bit of turmeric. Let sit while you prepare the gravy.
  2. Heat 1 – 2 tbsp of coconut oil. Once heated up, add the mustard seeds along with the dried red chili and curry leaves. Cook until the mustard seeds start to pop and the curry leaves and chili sizzle. Careful, mustard seeds can splatter when hot! Add the onion and sauté till soft. Next add your dry masalas (all the powders)and let them roast a bit to let the flavors release. Add tomato and a little water and let cook for 2-3 minutes. Next add Coconut Milk.⠀
  3. Last add tamarind, and salt to taste.⠀
  4. If you want some more heat feel free to add some chili powder. Time to add the fish filets. Spoon some gravy on top, cover and let cook For 15 min. Garnish with cilantro and enjoy!⠀