Gordon Ramsay Fish Curry Recipe 

This flavorful fish curry is inspired by Gordon Ramsay and combines tender, marinated fish with a rich and spiced curry sauce. It’s perfect to serve with naan or roti for a hearty and satisfying meal.

Ingredients Needed:

Marinated Fish:

• 1 tsp carom seeds
• 1/2 tsp red chili powder or cayenne pepper
• 1/4 tsp turmeric powder
• 3/4 tsp kosher salt
• 1 lb firm-fleshed white fish
• 1 tsp lemon juice

Fish Curry:

• 1/3 cup + 2 tbsp avocado oil
• 2 medium (~380 g) yellow onions
• 7 garlic cloves
• 1- inch piece of ginger
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1/2 tsp red chili powder or cayenne pepper
• 1/2 tsp turmeric powder
• 1 1/2 tsp kosher salt
• 2 ripe (~250 g) tomatoes (I use Roma/plum)

To Finish:

• 3-5 Thai or bird’s eye green chili peppers
• 1/4 tsp freshly ground black pepper
• 1-2 tbsp julienned ginger
• 3 tbsp cilantro leaves
• 1-2 tsp lemon juice

How To Make Fish Curry Recipe?

1. Marinate the fish: In a bowl, mix carom seeds, red chili powder, turmeric, and salt. Toss the fish pieces to coat. Add lemon juice, mix again, and set aside.
2. Cook the onions: Heat ⅓ cup oil in a large pan over medium-high heat. Add onions and sauté for about 18 minutes, stirring often, until golden. Deglaze with ¼ cup water, add garlic and ginger, and sauté for 2 more minutes. Deglaze again with 2 tbsp water.
3. Bloom the spices: Add coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt. Stir to bloom the spices, then add the tomatoes. Cook for 5 minutes until the tomatoes break down, and the oil separates.
4. Simmer the curry: Add 1 cup water, bring to a simmer, cover, and cook on medium heat while preparing the fish.
5. Pan-fry the fish: Heat 2 tbsp oil in a nonstick skillet over medium-high heat. Add fish pieces in a single layer and cook for 4 minutes per side until golden and cooked through.
6. Finish the curry: Uncover the curry, sauté to reduce excess water, and add ¼–½ cup water to adjust the consistency. Simmer, then add the cooked fish. Lower heat, top with green chilies, black pepper, ginger, cilantro, and lemon juice. Let it sit for 2–3 minutes, then serve.

Recipe Tips:

• Use firm fish: Choose fish like cod, halibut, or tilapia to prevent it from falling apart during cooking.
• Cut fish evenly: Make sure the fish pieces are the same size for even cooking.
• Golden onions are key: Take time to sauté the onions until deeply golden for a rich flavor base.
• Deglaze the pan: Adding water when onions stick prevents burning and builds flavor.
• Don’t overcook the fish: Use a thermometer to check for 145°F to keep the fish tender and juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the fish curry cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool the curry completely and place it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Heat the curry in a pan on low heat, stirring gently. Add a splash of water to loosen the sauce if needed.

Nutrition Facts:

• Calories: 224 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 57mg
• Sodium: 1372mg
• Potassium: 483mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 24g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Fish and Chips Recipe
• Gordon Ramsay Beer Battered Fish Recipe
• Gordon Ramsay Fried Fish Recipe