Coconut Fish Curry – Creamy, Spicy & Full of Coastal Flavour

This Coconut Fish Curry is a flavour-packed dish that brings the taste of the coast straight to your kitchen. Made with tender, flaky fish simmered in a luscious coconut milk gravy, it’s infused with aromatic spices, garlic, curry leaves, and a gentle heat that warms without overpowering. This dish is inspired by South Asian coastal flavours, balancing creaminess with spice and a touch of tang.

It’s a perfect weeknight dinner—quick, satisfying, and made with simple ingredients you likely already have. Serve it with steamed rice or warm naan to soak up every drop of that golden coconut curry.

Whether you’re a seafood lover or just looking to switch up your curry game, this recipe is a delicious way to bring something new to the table. Plus, it’s perfect for cozy dinners or even casual entertaining.

Try this rich and flavorful Coconut Fish Curry made with tender fish simmered in a creamy coconut gravy. An easy, aromatic dish perfect with rice or naan!

Recipe

Ingredients

Fish fillet 1kg

Ginger Garlic paste 1 tbsp

Salt as per taste

1 medium Onion finely sliced

2 medium tomatoes chopped

Red chilli powder 1 tbsp (less if you don’t like too much spice)

Turmeric powder 1 tsp

Coriander powder 1 tbsp

Cumin seeds 1 tsp

Fenugreek seeds 1/2 tsp

Mustard seeds 1/2 tsp

Coconut milk 1 1/2 cup

Oil 4 tbsp

Garnish:

Green chillies chopped

Fresh Coriander chopped

Method:

In a pot, heat the oil and add the fenugreek and mustard seeds. Once they start crackling, add in the sliced onions, sauté till they turn soft.
Add ginger garlic paste, salt, chilli powder, turmeric, coriander, cumin seeds n tomatoes. Add splash of water and cook till oil separates.
Add in the fish fillets n gently shake the pot. This will preserve the shape of the fillets.
Add coconut milk and bring to a boil for 2-3 minutes on high heat. Then cover and cook on low heat for 7-8 minutes.

Presentation:

Dish out, garnish with fresh coriander and chopped chillies. Serve with boiled rice.

Tip:

To make coconut milk, add 1/2 cup cold water in 1 cup desiccated or fresh coconut and blend for 2 minutes.