What type of fish is best for curry?
Our favourite types of fish to add to curry.
Fish is a popular curry ingredient in India, especially around the coast. Goa is famed for its fish curries, due to its vibrant and diverse culinary traditions being influenced by its coastal location.
Fish will cook quickly in your sauce so be careful not to overcook it! It is worth noting that fish will continue cooking in the pot, in the residual heat, so it is a good idea to have all other elements of the meal ready to serve before adding the fish to the sauce.
Perfect Rafi’s Curry packs for fish are the Patia, Goan Green, Balti, Madras and Mulligatanni.
We have recommended our favourite types of fish for curry and a Curry Pack for you to try them with.
Prawns
Prawns are a great ingredient for curries as they cook quickly and have a delicate flavour that complements rich spices. Try our Prawn and Pea Balti recipe for a quick and easy mid-week meal. Add the uncooked prawns into the sauce once it's nearly cooked so that the prawns don't overcook.
White Fish
White fish like cod, haddock, hake and halibut are perfect types of fish for curry. White, flaky fish provides a firm texture for curry and a milder taste which works with the rich flavours of Indian spices. Try our Mulligatanni Curry Pack with white fish for a delicious filling meal.
Mackerel
Mackerel's distinctive texture and taste makes it perfect for adding to curries. Cut the mackerel into steaks and add to our Madras Curry Pack. Our Madras is mixed with traditional South Indian flavours that are brilliant with fish.
We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.
