This delicious creamy coconut fish curry recipe is a southern Indian style curry. With many fishing villages and towns in the region seafood and fish is plentiful. Along with coconuts which is a great ingredient for creating the sauce for curries.
The start of an amazing curry always begins with the base, this starts with the ginger, garlic and onion. I use a pestle and mortar to pound the ginger and garlic, but you can use a mini chopper or food processor. It is important to cook the base of any curry slowly so the flavours can develop, using ghee gives you a creamier and richer flavour to your curry sauce. If you don't have ghee available, you can substitute with a non flavoured oil.
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What is the best fish to use for curry?
I like to use fresh fish that is from sustainable sources, that has a firm texture like monk fish, basa or cod. For a fish curry, you want a firm flesh fish so it will hold together while is is cooking and wont fall apart into your sauce. Fresh or Frozen? It doesn't matter, frozen is a perfect substitute if you do not have fresh available, if using frozen fish thaw on paper towels or disposable cloth to absorb the water that will come out of the fillets.
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 a mild spice chilli, it has a mellow flavour and gives you an amazing deep red colour to your curries. You can substitute this for normal medium chilli powder, if you can not get your hands on the Kashmiri chilli powder.
This authentic coconut fish curry recipe is quick and easy, the spices you need will last in your cupboards for months. It will be tastier, healthier and fresher than any off the shelf pre made curry sauces. We accompany our curry's with roti or naan breads and a side of steamed rice.
Enjoy, add a little more chilli if you like the spice! Let us know how you get your curry on.
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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 everyday 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 and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Coconut Fish Curry Recipe
- 500 g Fish You can use frozen fish fillets.
- 1 ea Medium onion
- 40 g Fresh ginger
- 40 g Fresh garlic
- 2 ea Medium tomatoes
- 100 g Green Beans
- 80 ml Ghee Substitute with non flavoured oil (Canola)
- 3 tsp Turmeric powder
- 1 teaspoon Kashmiri chilli powder You can use regular chilli powder.
- 2 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoon Garam Masala
- 1 can Coconut Cream 425 ml can
- Fresh Coriander
- Salt to taste
- Peel the ginger and garlic and pound or blend to a paste, peel and blend the onion in a food processor, separately blend the two tomatoes and set aside.
- On a low heat add the oil into medium size pot, add the ginger garlic paste, slowly cook for about 10 minutes stirring with a wooden spoon now and again so it does not burn or colour too much.
- Add the blended onion to the ginger and garlic, cook for a further 10 minutes
- While the ginger, garlic and onion are cooking away cut your fish into chunky cubes and set aside. Top and tail your green beans and cut in half.
- Add all your spices to the ginger, garlic and onion, cook the spices for a couple of minutes then add the blended tomatoes and cook for 5 minutes on low heat.
- Add the coconut cream, bring to the simmer and cook for about 10 minutes to reduce your curry base a little.
- Add your fish and green beans, cooking the fish will depend on how big your pieces are but do this gently and 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 coriander.