1. Choose the Right Fish

• Use firm-fleshed fish like salmon, cod, halibut, or tilapia, as they hold up well during cooking.
• Fresh fish is ideal, but if using frozen, ensure it’s thoroughly thawed and patted dry.

2. Marinate the Fish

• Marinate the fish with turmeric, salt, lemon juice, and a pinch of chili powder for 15–20 minutes. This enhances flavor and reduces any strong fishy smell.

3. Use Fresh Spices

• Freshly ground spices like cumin, coriander, and turmeric provide a more vibrant flavor than pre-packaged powders.
• Toast whole spices (e.g., mustard seeds, cumin seeds, fenugreek) in oil to release their aroma before adding other ingredients.

4. Balance the Flavors

• A good fish curry balances spicy, sour, and savory flavors. Use tamarind, lime juice, or tomatoes for tanginess.
• Coconut milk or yogurt can add creaminess and mellow the heat.

5. Cook the Fish Gently

• Add the fish toward the end of cooking to prevent overcooking. Simmer gently until the fish is just cooked through (flaky but still moist).
• Avoid stirring too much to keep the fish pieces intact.

6. Layer the Aromatics

• Sauté onions, garlic, and ginger until golden brown for a rich base.
• Add green chilies, curry leaves, or fresh herbs like cilantro for extra depth.

7. Choose the Right Cooking Liquid

• Use coconut milk for a creamy South Indian or Thai-style curry.
• For a lighter curry, use fish stock, water, or tamarind water.

8. Adjust Consistency

• Simmer the curry to your desired thickness. Add more liquid if it’s too thick or cook longer to reduce it.

9. Garnish Well

• Finish with fresh cilantro, curry leaves, or a squeeze of lime for a burst of freshness.

10. Pair with the Right Sides

• Serve with steamed rice, naan, or roti to soak up the flavorful sauce.
• Add a side of pickles or chutney for extra zing.

Bonus Tip:

• If you’re using delicate fish, you can pan-fry it lightly before adding it to the curry to help it hold its shape.