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.
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!
- Fish - use a firm white fish that is sustainable in your region.
- Fresh ginger
- Green beans
- Ghee - you can substitute with a non flavoured cooking oil like canola.
- For the spice Turmeric powder, coriander powder, cumin powder, garam masala and Kashmiri chilli powder (you can sub this for standard chill powder but reduce the amount).
- Coconut cream - using the cream is going to give you a better texture and flavour but you could also substitute for full fat coconut milk.
- Coriander / cilantro.
- Salt to taste.
Which fish to use 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.
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We love how curries vary from country to country, creating different flavour profiles. Like the Southeast Asian flavours in our Thai chicken laksa. For more inspiration take a look at our curry collection, but warning, it's not advised on an empty curry!
What is Kashmiri chilli powder
We use Kashmiri chilli powder in all our Indian curries, you can get this from your local Asian or Indian supermarkets. The difference with Kashmiri chilli powder to regular chilli powder, is that it is milder in spice. It has a more mellow flavour and gives your curry an amazing deep red colour.
But you can substitute this for normal medium chilli powder, if you can not find Kashmiri chilli powder, just reduce the amount.
How to make fish curry.
- Prepare the ingredients:
Using a blender or mortar and pestle, pound or blend the peeled ginger and garlic into a paste and set a side. In a food processor blend the peeled onion and set side. Then blend the tomatoes and set aside. Cut the fish into chunky cubes and set aside. Top and tail the green beans and cut in half
- Create the base:
Heat a medium size pan over a low heat and add the oil. Cook the onion until soft, stir occasionally to prevent it from burning, then add the ginger and garlic paste and cook for a further 10 minutes. Take the time to cook them out properly, but stir to avoid the much colouring. Then add all the spices (enjoy the aroma)! Cook the spices for a few minutes, then add the blended tomatoes and cook on low for 5 minutes.
- Finish the sauce and cook the fish:
Add the coconut cream and bring to a simmer. Allow the simmer for about 10 minutes to reduce the sauce a little (allow longer if using full fat coconut milk). Add the fish and green beans to your sauce (don't stir too much or the fish will break up) and allow to cook for 4-6 minutes depending on the thickness of your fish pieces. The fish will easily flake apart once cooked. Once the fish is cooked taste the sauce and season with salt.
Serve with freshly chopped coriander (cilantro), wedges of lemon to squeeze over the dish and enjoy!
Our pro tips
- The start of an amazing curry always begins with the base, which is often ginger, garlic and onion. We like to use a pestle and mortar to pound the ginger and garlic, but you can also use a mini chopper or food processor. Prep these ingredients prior to cooking.
- It's important to cook the base of any curry slowly to allow the flavours to develop.
- Use ghee to create a creamy, rich flavour to the curry sauce. But if you don't have ghee available, you can substitute with a non flavoured cooking oil.
- If you are substituting mild Kashmiri chilli powder for standard chill powder, make sure you reduce the amount you add and adjust according the taste. It's always better to add less at first, as once it's added you can't take it away again!
If for some crazy reason you have leftovers, this dish will taste amazing the next day! Store the cooled fish curry in an airtight container in the fridge. Reheat in the microwave, till piping hot, allowing to cool a little prior to eating and enjoy.
Technically, you can freeze this fish curry but the fish will lose its texture and it just won't be as good. So save the freezer meals for other dishes and enjoy this fresh.
This authentic coconut fish curry recipe is quick and easy. And will be tastier, healthier and fresher than any off the shelf pre made curry sauces.
Enjoy and we would love to hear your thoughts on this recipe!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara.
Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food every day. Try new cuisines and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five. She likes to create healthy recipes, that are easy to whip up and full of flavour which the whole family can enjoy.
Coconut Fish Curry
- 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 ⅓ 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
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 low heat, add the oil to medium size pot. Add the onion, cook for about 10 minutes. Then add the ginger and garlic paste, and cook for a further 10 minutes. Stir with a wooden spoon now and again so it doesn't burn or colour too much.
- 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.