Coconut fish curry. Love comforting delicious curry loaded with your favorite fish? With contrasting pops of flavors, this quick and easy recipe is hands down one of the tastiest dishes you’ll ever taste. Trust me, it’s going to blow your mind.
Fish simmered in coconut milk is one of the best versions of subtle fish curry. So what makes this unique combination of coconut and fish so delicious, and how do you make a lip-smacking curry? The secret lies in the perfect balance of spicy, tangy, coconut flavors.
Coconut fish curry. Beautifully tender fish, coconut milk and tangy tamarind play major role in creating the best curry loaded with deliciousness. When these flavors are combined with aromatic spices, you will get the best curry ever. So good!
Coconut Fish Curry Recipe
Make spice paste. This is actually a delicious combination of shallots, garlic, ginger, fennel seeds, ground turmeric, ground coriander and red chili powder. Add a little water and process to a very smooth paste.
With tamarind, you have two options here. You can either use tamarind paste or tamarind block soaked in water. While tamarind paste is easily available from your local grocery store, you can find blocks of tamarind at Indian grocery stores.
To make the coconut fish curry, start with sauteing onions, green chilies and curry leaves. When onions are browned, fry the tomatoes. You don’t need to wait until the tomatoes turn mushy. Add the ground paste alongside fish, tamarind, coconut milk and water. Don’t forget to season. You can also fresh coconut in this dish. Just make sure you grind it with the spice paste.
The final tempering is so important to bring in maximum flavor. All you need to do is fry mustard seeds, shallots, red chilies and curry leaves until lightly browned. Add this to the curry and stir.
This coconut fish curry pairs beautifully with Indian meals including rice and naan.
More Fish Curry Recipes:
- Meen Gassi | Mangalorean Fish Curry
- Indian Fish Curry
- Meen Peera | Fish with Shredded Coconut
- Meen Mulakittathu | Red Fish Curry
- Meen Pollichathu | Fish Cooked in Banana Leaf
- Brazilian Fish Stew | Moqueca
- Malabar Fish Roast
- Fish Tikka Masala
- Goan Fish Curry
- Fish in Roasted Coconut Sauce | Varutharacha Meen Curry
Coconut Fish Curry | Video
Ingredients
Spice paste:
- 1 shallot roughly chopped
- 3 garlic cloves chopped
- 1 - inch ginger chopped
- ¼ teaspoon fennel seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 and ½ teaspoon red chili powder
- Water
Curry:
- 1 tablespoon oil
- ½ cup chopped onions
- 1 green chili sliced
- 1 sprig of curry leaves
- 1 tomato chopped
- 500 g fish cleaned and cubed (I used barramundi)
- 1 lemon sized tamarind soaked in water or 1 tablespoon tamarind paste
- ½ cup coconut milk
- ½ cup water
- Salt to taste
Tempering:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 small shallot chopped
- 2 dried red chilies
- 1 sprig of curry leaves
Instructions
- Place shallots, garlic, ginger, fennel seeds, ground turmeric, ground coriander and red chili powder in a food processor. Add a little water and process to a smooth paste. Set aside.
- If using tamarind blocks, soak in water for about 10 minutes, squeeze out the pulp and discard the hard bits. Set aside.
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add onions, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add tomatoes. Sauté, stirring occasionally, for 2 minutes.
- Add ground paste, fish, tamarind, coconut milk and water. Stir to combine. Season with salt. Simmer for 15-17 minutes or until fish is cooked through.
- For tempering, heat oil in a small pan over medium heat. Add mustard seeds. Add shallots, dried red chilies and curry leaves. Sauté, stirring, for 1 minute or until shallots are browned.
- Add tempered spices to the curry. Stir to combine.
Video
Notes
- Adjust the amount of chili powder based on your taste preferences
Nutrition
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