Easy Butter Fish or Seafood Curry Recipe

❌ Butter Chicken ✔️ Butter Fish Curry ✔️Butter Seafood Curry

An amazing Seafood Curry based on one of your favorites: Butter Chicken. This Butter Fish Curry Recipe or Butter Seafood Recipe is perfect for making with a firm fish like Barramundi, or a Seafood Marinara Mix, just serve with rice.


Greek-Style yoghurt – 1/2 Cup
Garlic cloves, crushed – 2
Ginger – 3cm piece, peeled & finely grated
Cumin – 2 teaspoons ground
Coriander – 2 teaspoons ground
Garam Masala – 1 teaspoon
Chili Powder – 1/4 teaspoon (you adjust – more or less)
Seafood – Your Choice of Fish or Marinara Mix

Vegetable Oil – 1 tablespoon
Butter or Ghee – 20 grams (g)
Brown Onion – diced
Tomatoes – 410g Can of Diced or Whole Peeled
Vegetable Stock – 1/2 Cup
Thickened Cream – 1/2 Cup

Basmati Rice – to serve
Freah Coriander Leaves (Cilantro) or Fresh Parsley Leaves – to garnish (optional)


Step 1: In a Glass or Ceramic Dish (avoid plastic as it may discolour) Combine the yoghurt, garlic, ginger, cumin, coriander, garam masala and chili powder – mix well, then add your choice of seafood or large cubes of fish. Cover and Refrigerate for 2 hours.

The timing for this recipe is 10-12 minutes (not including the Rice) – so put the rice on first and time the cooking of the seafood butter curry to suit.

Step 2: In a heavy based saucepan, Heat the butter and oil over a medium heat, then add your Onion and cook, stirring occasionally, for 3-4 minutes.
Add your Yoghurt & Seafood mixture, gently stirring occasionally for 3-4 minutes.
Add the canned Tomato and Stock, give it a stir then cover.
Reduce the heat to low, simmer, stirring occasionally for 3-4 minutes.

Step 3: Stir in the Cream, season with salt and pepper to taste and without putting the lid back on – simmer gently till the cream is mixed through and the fish or mix of seafood cooked to your liking 3-4 minutes. Taste it.

To Serve:

Serve with basmati rice and garnish with freshly cut coriander or parsley.

Chef’s Notes:

* Least Expensive: Select Squid Hoods as the seafood to use, the large thick squid hoods sold in supermarkets already ‘cleaned’ with the skin removed.
* Middle Expensive: Your choice of Seafood and or Fish.
* Most Expensive: Select Mud Crab meat as the seafood you use, picked from the shell.

Variety: One of the beauties of this seafood curry recipe is you can do it once with Prawns as the seafood type chosen, another time with Fish, another with Squid, another with Marinara Mix… all taste amazing.

Heat: When cooking Butter Chicken, or Butter Fish Curry you can dial up or down the heat as much as you prefer, simply add more or less chili powder or add diced fresh chilies.

Fodmap / Allergies: Fennel Bulb is a suitable replacement for Garlic, Spring Onions (Green part) / Shallots or Leak are suitable replacements for Onion.

Storage: Once cooked, it will store properly covered in the refrigerator for three to five days assuming the seafood you selected was fresh. Cooked seafood doesn’t freeze /thaw /reheat well, so please avoid freezing this meal.

Recipe Origin: Australia.

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