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Coconut Fish Curry Recipe

A delicious yet simple South Indian style coconut fish curry.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: coconut, Curry, Fake away dinner, fish
Servings: 4
Author: Shane Avant


  • 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.