Fish Curry with Coconut is a homestyle recipe that brings together fresh fish, creamy coconut, and warming spices. I learned this recipe from my grandmother, who would make it every Sunday. The combination of fresh fish and coconut creates a mild, comforting curry that’s not too spicy but full of flavor. Even beginners can master this dish.
About the Recipe
This curry strikes the perfect balance between simple and special. The coconut adds richness while keeping the spices mild and approachable. It’s an excellent choice for weeknight dinners since it comes together quickly. The recipe uses easy-to-find ingredients and basic cooking techniques.
Why You’ll Love This Recipe
You’ll love how the fish stays tender and flaky while soaking up all the wonderful flavors. The coconut paste makes the curry creamy without being heavy. It’s not too spicy, so everyone in the family can enjoy it. Best of all, you don’t need any special cooking skills – just follow the simple steps, and you’ll have a restaurant-quality curry at home.
Fish Curry with Coconut
Cooking Tips
– Don’t overcook the fish – it should be just done
– Toast the spices before grinding for better flavor
– Use fresh coconut if possible, but frozen works too
– Keep stirring gentle to avoid breaking the fish pieces
– Let the curry rest for 5 minutes before serving to allow flavors to blend
Serving and Storing Suggestions
Serves 3-4 people. Takes about 30 minutes to prepare. Serve hot with steamed rice or chapati. Leftovers keep well in the fridge for up to 2 days. Reheat gently on low heat to prevent the fish from breaking.
Similar Recipes
- Coconut Shrimp Curry
- Fish Molee
- Malabar Fish Curry
Nutrient Benefits
This curry is packed with protein from fish and healthy fats from coconut. It’s rich in omega-3 fatty acids and contains anti-inflammatory spices like turmeric. The coconut adds fiber and minerals, while the spices provide antioxidants.
Fish Curry with Coconut
Ingredients
- 250 gms Fish (cleaned, cut into small pieces and washed)
- 1/2 Onion (chopped)
- 1 inch Ginger (chopped)
- 1 Green Chillies (slit)
- 1 Gambooge Petals, torn (also known as Malabar Tamarind or Kodumpuli)
- 2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Black Pepper Powder - 1/2 tsp
- 3/4 tsp Salt
Grind to a fine paste:
- 1/4 Coconut (grated)
- 1 Small Onion (chopped)
- 1 clvoe Garlic (chopped)
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/2 cup Water
For Tempering:
- 3/4 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 Small Onion (chopped)
- Curry Leaves (few)
Instructions
- Heat a pan over low heat.
- Add the fish pieces, onion, ginger, green chillies, malabar tamarind, red chilli powder, turmeric powder, coriander powder, black pepper powder and salt.
- Pour 1/2 to 3/4 cup of water and cook for 5 to 10 minutes.
- Add the ground paste and bring to a boil.
- Remove from heat.
- Heat oil for tempering and fry the mustard seeds till it splutters.
- Add the remaining ingredients and fry till onions turn brown.
- Pour the tempering into the curry.
- Gently mix well and serve with cooked rice.
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Frequently Asked Questions
Can I use any type of fish for this curry?
Yes. Firm white fish works best. Try cod, halibut, or snapper. Just make sure the fish isn’t too delicate or it might break apart during cooking. Avoid very oily fish like mackerel or salmon for this recipe.
How can I adjust the spiciness level?
Start with less chili powder and add more to taste. You can also reduce the number of green chilies or remove their seeds. Remember, you can always add more spice but can’t take it away.
Is there a substitute for Malabar tamarind?
Regular tamarind pulp works well as a substitute. Use about 1 teaspoon of tamarind paste mixed with water. In a pinch, you can also use a splash of lemon juice for the sour note
1 comment
Just awesome. Your description and pictures are so good that even who can’t cook can make it. Keep up the good job!