7 Fish Gravy Recipes

 Fish gravies are a delightful way to bring out the rich flavors of seafood while incorporating a mix of aromatic spices and fresh ingredients. Whether you love a thick, spicy curry or a light, tangy broth, these seven fish gravy recipes will cater to your taste. From traditional Indian-style fish curry to creamy European-inspired seafood gravies, there's something for everyone.

1. Traditional Indian Fish Curry (Machhi Masala) Recipe

Indian fish curry, also known as Machhi Masala, is a beloved dish across the country. It’s characterized by its bold flavors, tangy tomato-based gravy, and a perfect blend of aromatic spices.

Ingredients:

500g fish (tilapia, kingfish, or pomfret)

2 onions (finely chopped)

2 tomatoes (pureed)

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

1 teaspoon coriander powder

½ cup coconut milk (optional)

Salt to taste

Fresh coriander leaves for garnish

Instructions:

1. Marinate the Fish – Rub fish pieces with turmeric and salt. Set aside for 15 minutes.

2. Sauté the Spices – Heat oil in a pan and add mustard and cumin seeds. When they start spluttering, add chopped onions and sauté until golden brown.

3. Add Tomatoes & Spices – Stir in the ginger-garlic paste and cook until aromatic. Add pureed tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook until the oil separates.

4. Simmer the Gravy – Add a little water to adjust consistency. Let it simmer for 5 minutes.

5. Add Fish & Cook – Gently place fish pieces in the gravy and cook for about 10 minutes on low heat.

6. Finish with Coconut Milk – If using, pour in coconut milk and stir gently. Cook for another 5 minutes.

7. Garnish & Serve – Sprinkle fresh coriander and serve hot with steamed rice or roti.

This spicy, tangy fish curry pairs well with basmati rice or naan.

2. Kerala-Style Fish Gravy (Meen Curry)

Kerala’s Meen Curry is a coconut-based fish gravy infused with tamarind, making it rich and flavorful.

Ingredients:

500g fish (seer fish, mackerel, or sardines)

1 tablespoon coconut oil

1 teaspoon mustard seeds

10 curry leaves

2 dried red chilies

1 onion (sliced)

2 tomatoes (chopped)

2 teaspoons red chili powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 cup coconut milk

1 tablespoon tamarind extract

Salt to taste

Instructions:

1. Heat coconut oil in a clay pot or pan. Add mustard seeds and allow them to splutter.

2. Sauté onions and tomatoes until soft. Add dried chilies, curry leaves, and spice powders.

3. Add tamarind extract and cook for 5 minutes until the flavors blend.

4. Pour coconut milk into the pan and bring the mixture to a gentle boil.

5. Add the fish and cook for 10–15 minutes until the fish is tender.

6. Garnish with fresh curry leaves and serve with steamed rice.

This dish has a tangy and mildly spicy taste, making it a popular comfort food in South India.

3. Bengali Fish Gravy (Macher Jhol)

Macher Jhol is a light, mustard-flavored fish curry from Bengal, often cooked with potatoes and tomatoes.

Ingredients:

500g fish (rohu or catla)

2 potatoes (cut into cubes)

2 tomatoes (chopped)

2 tablespoons mustard oil

1 teaspoon nigella seeds

2 green chilies

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

1 cup water

Instructions:

1. Marinate fish with turmeric and salt, then fry until golden brown.

2. Heat mustard oil, add nigella seeds and green chilies.

3. Sauté potatoes and tomatoes until soft. Add spice powders and mix well.

4. Add water and simmer for 10 minutes.

5. Gently place fried fish into the gravy and cook for 10 minutes.

6. Serve hot with steamed rice.

This mild, soupy fish curry is a household staple in Bengal.

4. Goan Fish Curry

A tangy and spicy Goan fish curry is made with coconut and kokum.

Ingredients:

500g fish

1 cup grated coconut

1 teaspoon turmeric

2 dried red chilies

1 teaspoon coriander seeds

½ teaspoon cumin seeds

2 garlic cloves

1 small onion

1 teaspoon kokum extract

Salt to taste

Instructions:

1. Blend coconut, red chilies, coriander, cumin, and garlic into a fine paste.

2. Heat oil, sauté onions, then add turmeric and kokum extract.

3. Pour in the spice paste and cook for 5 minutes.

4. Add fish and simmer until fully cooked.

5. Serve with steamed rice.

This curry is a burst of flavors with a unique kokum twist.

5. Thai Red Fish Curry

A creamy, spicy Thai-style fish curry with coconut milk.

Ingredients:

500g fish

1 tablespoon red curry paste

1 cup coconut milk

1 tablespoon fish sauce

1 teaspoon sugar

½ cup bell peppers (sliced)

2 basil leaves

Instructions:

1. Sauté red curry paste in oil.

2. Add coconut milk and bring to a boil.

3. Stir in fish, fish sauce, sugar, and vegetables.

4. Cook for 10 minutes.

5. Garnish with basil and serve with jasmine rice.

A perfect balance of spice and creaminess in a Thai-style curry.

6. Italian Tomato-Based Fish Gravy

A Mediterranean-style fish stew with tomatoes and herbs.

Ingredients:

500g fish

1 onion

3 tomatoes (pureed)

1 teaspoon oregano

½ teaspoon chili flakes

1 cup vegetable broth

Instructions:

1. Sauté onions, add tomatoes, and seasonings.

2. Simmer the broth and add fish.

3. Cook until fish is tender.

4. Serve with pasta or bread.

A rustic Italian dish full of rich tomato flavors.

7. Sri Lankan Spicy Fish Curry

A bold and fiery Sri Lankan-style fish curry.

Ingredients:

500g fish

1 teaspoon fenugreek seeds

2 dried chilies

1 cup coconut milk

1 tablespoon tamarind

Instructions:

1. Sauté spices, add tamarind and coconut milk.

2. Simmer, add fish, and cook thoroughly.

3. Serve with rice.