Name: Irresistible 30-Minute Fish Gravy Recipe for Busy Weeknights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 500g firm fish (tilapia, kingfish, or catfish), cleaned and cut; 2 tbsp oil (coconut oil preferred); 1 tsp mustard seeds; A sprig of curry leaves; 1 cup chopped onions; 1 tsp ginger-garlic paste; 1–2 red chillies (adjust to taste); 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; Salt to taste; 1 cup water; 1 cup thick coconut milk; Chopped cilantro for garnish

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Let me tell you a little story before we dive in. It was one of those days emails piling up, laundry giving me the side-eye, and my toddler asking for “something yummy that’s not chicken again!” So, I did what any quick-thinking home cook would do I called on the magic of my grandma’s Fish Gravy Recipe. In under 30 minutes, my kitchen was filled with that cozy, spicy aroma, and peace was restored (well, mostly).

This dish is one of those dependable weeknight dinners that doesn’t feel “thrown together” but still comes together like a charm. It’s warm and flavorful, and when served with steaming hot rice, it’s the kind of comfort food that makes everything feel just a bit more manageable.

Why You’ll Love This Fish Gravy Recipe

Fast & fuss-free: No need to marinate overnight or search 10 stores for ingredients.
Comforting & flavorful: Thanks to curry leaves, red chili, and coconut milk, every bite is rich and soul-warming.
Perfect with pantry staples: If you’ve got onions, spices, and some fresh or frozen fish, you’re halfway there.
Family-friendly: Even picky eaters (ahem, my toddler) tend to come back for seconds.
Great for nights when you’re out of ideas, just like my Easy Leftover Rotisserie Chicken Recipes for Quick Meals.

Ingredients

Here’s everything you’ll need for this delightful fish curry:

500g firm fish (like tilapia, kingfish, or catfish), cleaned and cut
2 tbsp oil (coconut oil is heavenly here)
1 tsp mustard seeds
A sprig of curry leaves
1 cup chopped onions
1 tsp ginger-garlic paste
1-2 red chillies (adjust based on heat preference)
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
Salt to taste
1 cup water
1 cup thick coconut milk
Chopped cilantro for garnish

How to Make This Recipe

Step 1: Sizzle the spices
Heat oil in a pan. Add mustard seeds and let them pop. Then toss in curry leaves and give them a quick stir they’ll crackle like little flavor fireworks.

Step 2: Build the flavor base
Add the chopped onions and sauté until golden brown. This is your flavor foundation, so don’t rush it. Stir in the ginger-garlic paste and let it cook for a minute until fragrant.

Step 3: Spice it up
Now bring in your spices turmeric, red chilli powder, coriander powder, and salt. Give everything a good mix. Throw in the red chillies (whole or sliced depending on your vibe).

Step 4: Make it saucy
Pour in the water and bring the mix to a simmer. Once it’s bubbling gently, it’s time to add the fish pieces.

Step 5: Cook the fish
Let the fish cook for about 6-8 minutes on medium heat, depending on thickness. Don’t stir too much you want to keep those tender pieces intact.

Step 6: Coconut milk magic
Lower the heat and pour in the coconut milk. Simmer for another 3-4 minutes until everything is creamy and irresistible. Don’t let it boil too hard or the milk may split.

Step 7: Finish & serve
Sprinkle chopped cilantro on top and serve hot with a big ol’ plate of hot rice.

Garnish with cilantro and serve with hot rice or something cozy like this Exotic Rice Hack for a fusion twist.

Amelia’s Tips & Tricks

Frozen fish? No problem! Just thaw it before cooking.
Spice wimp in the house? Reduce the red chilli and let them add heat at the table with some crushed pepper or hot sauce.
Want more depth? Add a splash of tamarind water or a squeeze of lime right before serving.

For another comforting meal that comes together quickly, try my 3-Ingredient Beef Stroganoff it’s a weeknight lifesaver.

This is one of those recipes that just feels like home and it’s versatile too. If you’re craving more cozy meals like this, check out this Coconut Chickpea Curry or for a meat-free night.

FAQ

Can I use boneless fish for this fish curry?
Yes! Boneless works great, especially if you’re feeding kids or don’t love picking around bones.

How do I store leftovers?
Keep it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove—add a splash of water or coconut milk if it thickens too much.

Can I skip coconut milk?
You can, but the creaminess and mild sweetness balance the spice. If you’re out, try a bit of heavy cream or even plain yogurt. Or check out this Healthy Blackstone Recipes list for alternatives.

It’s recipes like this Fish Gravy Recipe that make me so grateful for the wisdom passed down from my grandma’s kitchen. Fast enough for a weeknight, flavorful enough for a dinner party, and easy enough that you won’t break a sweat. So next time you’re wondering what to whip up with that fish in the free me, this is it.

Happy cooking,
Amelia ❤️

P.S. If you love easy meals like this, don’t forget to check out more Quick Dinner Recipes to keep your weeknight game strong!