Facebook Yoghurt Fish Curry Recipe | The Spice Tailor
Shop now - Free delivery on orders over £25 to the UK

Yoghurt Fish Curry

This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
  • 4serves
  • 5mins prep
  • 20mins cook
This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
Made with
Tikka Masala Paste

Tikka Masala Paste

Share with friends

Ingredients

  • 4 tbsp. The Spice Tailor Tikka Masala Paste
  • 3 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 3 fat garlic cloves, grated into a paste
  • 10g ginger, chopped
  • 1 tbsp. tomato purée
  • Sea salt and black pepper
  • 100g full-fat Greek yoghurt
  • 500-600g firm white fish fillets, cut into fairly large pieces
  • Handful of coriander leaves, chopped, to serve

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion and some salt and cook for 6-8 minutes, stirring occasionally until soft and lightly golden brown. Add the garlic and ginger and cook for 1 minute.
  2. Add the tomato purée and yoghurt and cook, stirring constantly until the mix is bubbling and has reduced to a thick mass and has released oil back into the pan - around 5-6 minutes over a good heat. Add in the Tikka Masala paste and give it a good stir.
  3. Stir in 150ml water and bring to a simmer, cook until the sauce has the consistency of single cream. Taste and adjust the seasoning with a little more salt, or if you prefer, more heat.
  4. Lightly season the fish with salt and pepper then add to the pan. Gently shake the pan to coat the fish with the sauce. Cover and simmer for 3-5 minutes, or until the fish is just cooked through and opaque. Sprinkle with chopped coriander and serve with rice or Indian flatbreads.

Related recipes

Tandoori Prawns with Pineapple Salsa
View Recipe
Malabar Tandoori Salmon Nicoise Salad
View Recipe
Malabar Fish Curry
View Recipe
Stir-Fried Spiced Prawns
View Recipe
Thai Green Seafood Rice
View Recipe
Pan-Fried Tomato Fish Curry
View Recipe
One-Pot Salmon and Asparagus Korma
View Recipe
Keralan Coconut Mudcrab Curry by Harry Foster
View Recipe
Crispy Tandoori Fish with Tartare Sauce
View Recipe
Everyday Malabar Prawn Biryani with Raita
View Recipe
Keralan Coconut Seafood Gratin
View Recipe
Spicy Goan Prawn Curry
View Recipe
Prawn and Pineapple Thai Broth with Rice Noodles
View Recipe
Tandoori Fish Tacos
View Recipe
Kerala Chilli Fish Curry
View Recipe
Southern Pepper Prawn Curry
View Recipe
Easy Creamy Kedgeree
View Recipe
Mixed Seafood Masala Curry
View Recipe
Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs
View Recipe
Fish Korma with Spinach and Tomatoes
View Recipe
Spicy Fish Curry
View Recipe
Mixed Seafood Classic Butter Curry
View Recipe
Spicy Goan Mackerel Curry
View Recipe
Thai Red Curry With Prawns And Green Veg
View Recipe
Malabar Prawns Biryani
View Recipe
Halibut And Okra Mangalore Roasted Coconut Curry
View Recipe
Tandoori Salmon and Rice Lettuce Wraps Green Goddess Dressing
View Recipe
Spicy Tandoori Prawns with Pineapple Salsa
View Recipe
Prawn Bengali Coconut Lentil Daal
View Recipe
Mouth-watering Malabar Prawn Biryani
View Recipe
Creamy Spicy Prawn Karahi
View Recipe
Goan Style Fish Curry
View Recipe