Fried Fish in Coconut Milk is a homestyle recipe that brings together crispy fried fish and a flavorful coconut milk sauce. The fish is first marinated in spices, fried until golden, then simmered in a sauce that’s both creamy and tangy from tamarind. Every bite offers a mix of textures – from the crispy fish exterior to the smooth, rich gravy.
About the Recipe
This recipe transforms simple fish into something special using everyday Indian spices and coconut milk. The marination helps the spices sink deep into the fish, while the two-step cooking process ensures both a crispy texture and rich flavor. It’s an easy recipe that looks and tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the fish stays crispy even after being mixed with the coconut sauce. The blend of spices isn’t overwhelming – instead, they work together to create a warm, satisfying flavor. The recipe is forgiving enough for beginners but tastes like it came from a pro’s kitchen. Plus, most ingredients are probably already in your pantry.
Fried Fish in Coconut Milk
Cooking Tips
- Pat the fish dry before marinating for better spice adhesion
- Don’t overcrowd the pan when frying the fish
- Keep the heat medium-low when adding coconut milk to prevent curdling
- Taste and adjust salt before the final step
- Let the fish marinate for the full hour for best results
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 1 hour 30 minutes. Serve hot with plain rice or flatbreads. Leftovers keep well in the fridge for up to 2 days – reheat gently on low heat to prevent the coconut milk from separating.
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Nutrient Benefits
This dish offers protein from fish, healthy fats from coconut milk, and antioxidants from spices. The combination of turmeric and black pepper helps with absorption of nutrients. Garlic and ginger add immune-boosting properties.
Fried Fish in Coconut Milk
Ingredients
- 250 gms Fish (cleaned, cut into small bite sized pieces, washed and drained)
- 1/2 cup Oil
- 1/2 tsp Mustard Seeds
- 1 Onion (chopped)
- 2 Green Chillies (chopped)
- Curry Leaves (handful))
- 1/2 to 1 cup Tamarind Extract
- 1/2 tsp Salt
- 1/2 cup Thick Coconut Milk
Grind to a fine paste:
- 2 Small Onions (chopped)
- 1 inch Ginger (chopped)
- 2 cloves Garlic (chopped)
- 2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
- 2 tsp Water
Instructions
- Rub half of the ground paste into fish and keep aside for an hour to marinate.
- Heat oil in a pan.
- Deep fry the fish and keep aside to drain excess oil.
- Reduce oil to 1 tblsp and fry the mustard seeds.
- When it starts to splutter, add onions, green chillies and curry leaves.
- Fry till onions turn translucent.
- Add the tamarind extract to the pan.
- Add salt and remaining ground paste.
- Fry for 3 to 5 minutes, stirring all the time.
- Add the fish and coconut milk.
- Mix gently and remove.
- Serve hot with rice.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, but thaw it completely and pat it dry before marinating. This helps the spices stick better and ensures even cooking.
What type of fish works best?
Any firm white fish works well. Try cod, haddock, or sea bass. Avoid very delicate fish as it might break during frying.
Can I make this less spicy?
Reduce the amount of green chilies and red chili powder. The coconut milk naturally helps balance the heat level.
