Fish Curry
Coastal India, in a bowl
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What kind of fish is used?
We use fresh, firm white fish depending on the daily catch and market availability.
Does the fish have bones?
We typically use fish steaks which may have a central bone, adding flavor to the curry.
Is the gravy thick or thin?
The gravy is moderately thin, good for mixing with rice.
What gives the curry its tangy flavor?
We use tamarind extract or kokum to impart a delicious tanginess.
What should I eat this with?
Fish curry is traditionally and best enjoyed with a thick portion of steamed rice.
About Fish Curry
Fish curry is one of the oldest dishes of India's long coastline, cooked in different forms from Bengal in the east to Kerala and the Konkan in the west. What ties the coastal versions together is a thin, tangy gravy meant to be poured over rice rather than mopped with bread, with the fish itself left close to its natural state so its flavour carries through. Our preparation leans South Indian and coastal in that spirit.
We build the gravy on onion and tomato with ginger and garlic, started from a tempering of mustard seed and fenugreek, and soured at the end with tamarind, or kokum when we have it. The masalas behind it are ground fresh each morning rather than taken from a packet. We use whatever firm white fish came in fresh that day; the seafood is bought daily from Makro, so nothing sits frozen. The fish goes in as steaks with the central bone left in, which gives the gravy more depth as it simmers. The kitchen is halal-friendly with no pork on the premises and no alcohol in the food, and our chef, who trained in Uttarakhand, will dial the chilli up or down on request.
The result is a moderately thin, reddish-brown gravy with a clear tamarind tang and a faint coconut roundness underneath, the fish soft and just set. It is gentler and more sour than our thicker, drier Fish Masala. Because the steaks carry a central bone, eat it with a little care.
Serve it hot over a generous portion of plain steamed rice, which is the way it is meant to be eaten, with the gravy worked through the grains. A simple side of papad or a cucumber salad rounds the plate.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.