Indian Fish Coconut Curry Recipe

Indian Fish Coconut Curry Recipe


  • 1 pound boneless, skinless fish fillets
  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped into small pieces
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
  • 1 teaspoon garam masala
  • 1/4 teaspoon chili powder (cayenne)
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 cup coconut milk
  • 1/4 cup water
  • 1-2 fresh chili peppers, cut in half lengthwise (optional) If you add chili peppers be careful because they are spicy. I didn’t add it because there is already chili powder.


  1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
  2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté until very fragrant, about 5 minutes. Take care not to let it burn! If you hold the spoon closer to you when you stir it won’t be so hot.
  3. Add the tomato and sauté for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up. When we made it we didn’t smash the tomatoes since they were diced. I think it would be better if you didn’t either.
  4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
  5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

In my opinion this is one of the best recipes I have ever tasted especially with the fish and it was not that spicy so to top it all off I want to say you should try this recipe. It is GOOD.

By Turtle



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