Coconut Fish Curry Recipe

Name: Coconut Fish Curry Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Fish 1.1 lbs (See note 1); 1 ea Medium onion; 40 g Fresh ginger 1.4 oz; 40 g Fresh garlic 1.4 oz; 2 Medium tomatoes; 100 g Green Beans 3.5 oz; 80 ml Ghee 1/3 cups. Can substitute with a non flavoured cooking oil (Canola) See note 2.; 3 tsp Turmeric powder; 1 teaspoon Kashmiri chilli powder You can use regular chilli powder, but reduce amount.; 2 teaspoon Coriander powder; 1 teaspoon Cumin powder; 2 teaspoon Garam Masala; 1 can Coconut Cream 425 ml; Fresh coriander / cilantro; Salt to taste; 1 Lemon

by A Tasty Kitchen

4 servings

50 min

A delicious South Indian style coconut fish curry recipe. This recipe starts with a simple homemade curry paste that is packed with flavour, then we add coconut cream (or milk) to create a creamy, mild sauce.

An easy dinner, fish curry with coconut milk is packed with healthy ingredients too. Serve with our homemade roti for a truely tasty Indian fish curry experience at home.

Get the full recipe: Coconut fish curry.

fish curry served in cast iron pan.

The flavours in this curry are always going to be a crowd pleaser and it's mild enough to tempt even your non spice loving friends.

It also makes the perfect meal for 2, so ditch your weekend take away and replace it with this fresher, healthier homemade ' Fake away' version you won't be disappointed!

Which fish is good for curry?

For a fish curry, you want a firm flesh fish so it will hold together while it is cooking and wont fall apart in the sauce. Choose a white fish that is sustainable in your region and that has a firm texture like monk fish, basa or cod.

Fresh or Frozen? Frozen fish also works great in a fish curry.

Pro tip- If using frozen fish, thaw on paper towels or disposable cloth, to absorb the water that will come out of the fillets.

3 whole fish laid out on paper.

Coconut fish curry with condiments.

Happy cooking!

Coconut Fish Curry Recipe

You can do it! Saved to your recipes

Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

500 g Fish 1.1 lbs (See note 1)
1 ea Medium onion
40 g Fresh ginger 1.4 oz
40 g Fresh garlic 1.4 oz
2 Medium tomatoes
100 g Green Beans 3.5 oz
80 ml Ghee 1/3 cups. Can substitute with a non flavoured cooking oil (Canola) See note 2.
3 tsp Turmeric powder
1 teaspoon Kashmiri chilli powder You can use regular chilli powder, but reduce amount.
2 teaspoon Coriander powder
1 teaspoon Cumin powder
2 teaspoon Garam Masala
1 can Coconut Cream 425 ml
Fresh coriander / cilantro
Salt to taste
1 Lemon

Instructions

Prep the ingredients:

Peel the ginger and garlic and pound or blend to a paste set aside. Peel and blend the onion in a food processor set aside, separately blend the two tomatoes and set aside.
Cut your fish into chunky cubes and set aside. Top and tail your green beans and cut in half.

To create the curry:

On a low heat, add the oil to medium size pot. Add the ginger and garlic paste, slowly cook for about 10 minutes stirring with a wooden spoon now and again so it does not burn or colour too much.
Add the blended onion to the ginger and garlic, cook for a further 10 minutes
Add all the spices to the pot and cook for a couple of minutes then add the blended tomatoes and cook for a further 5 minutes on low heat.
Add the coconut cream, bring to a simmer and cook for about 10 minutes to reduce the curry base a little.

Cook the fish:

Add the fish and green beans, cook the fish for around 4-6 minutes, depending on how big the pieces are. Dont stir to much or you will break the fish up. Once the fish is cooked, taste the sauce, season with salt and add the fresh chopped coriander / cilantro and serve with wedges of lemon.

Top stories