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Indian Fish Curry with Coconut Recipe

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★★★★★

4.1 from 56 reviews

This Indian Fish Curry with Coconut is a rich, aromatic dish featuring a robust blend of toasted spices, tangy tamarind, and creamy coconut milk. Perfectly simmered fish in a flavorful tomato-based sauce, it’s a comforting and satisfying meal that blends traditional Indian flavors with a creamy texture, ideal for serving hot alongside steamed rice.

Ingredients

Scale

Spice Blend

  • 2 teaspoons coriander seeds (or ground coriander)
  • 1 teaspoon cumin seeds (or ground cumin)
  • ¼ teaspoon fenugreek seeds
  • ¼ cup dried coconut (desiccated or flakes)

Base and Aromatics

  • ¼ cup avocado oil (peanut oil or olive oil)
  • 1 large onion (chopped, approximately 2½ cups)
  • 2 teaspoons grated ginger
  • 2 teaspoons grated garlic

Tomato Sauce and Tempering

  • 2 cups tomato sauce (or ¾ cup tomato paste diluted with water or 2 chopped tomatoes)
  • ¾ teaspoon mustard seeds
  • ¾ teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds (or 1 tablespoon kasuri methi)
  • 8 to 10 curry leaves

Spices and Flavorings

  • 1½ teaspoons Kashmiri chili powder (adjust to taste)
  • ½ teaspoon turmeric
  • ½ teaspoon salt (adjust to taste, may need ¾ tsp)
  • 2 green chilies (slit and remove seeds to reduce pungency)
  • 1 tablespoon tamarind paste (concentrated or lemon juice)
  • 1 pinch garam masala (optional)

Additional Ingredients

  • 1½ cups water
  • 1½ lbs fish (firm fleshed variety, darne cut (steak) or 3-inch fillets)
  • ⅓ cup full-fat coconut milk
  • 3 tablespoons chopped cilantro

Instructions

  1. Ground Spices: In a cast-iron casserole dish or wide saute pan, toast the coriander seeds, cumin seeds, and fenugreek seeds until aromatic, about 2 minutes. Transfer the seeds to a spice grinder, add dried coconut, and grind the mixture to a fine powder.
  2. Aromatics: Add 1½ tablespoons of oil to the dish or pan and heat it over medium-high until shimmering. Add chopped onions and sauté until light golden brown and translucent, about 10 minutes. Then add grated ginger and garlic, cooking for an additional minute until fragrant.
  3. Process: Transfer the cooked onions to a food processor. Add tomato sauce or chopped tomatoes and process until the mixture is smooth but slightly coarse.
  4. Tempering: Add the remaining oil to the dish and heat over medium-high. Add mustard seeds, cumin seeds, and fenugreek seeds. When the seeds begin to splutter, add curry leaves and cook until aromatic, about 1 minute, taking care not to burn the seeds.
  5. Sauce: Stir in the ground onion and tomato mixture, then add chili powder, turmeric, ½ teaspoon salt, green chilies, and half of the ground seed-coconut powder. Cook until the mixture starts to bubble around the edges, stirring occasionally, about 2 minutes.
  6. Simmer: Stir in tamarind paste, 1½ cups water (adjust as needed), and garam masala if using. Cover, reduce heat, and let it simmer for 20 to 30 minutes, stirring occasionally, until the sauce thickens. Adjust tamarind, spices, and seasonings to taste.
  7. Tip: The sauce consistency should resemble pasta sauce. Add water to adjust if necessary. As some oil rises to the surface, add coconut milk and remaining ground seed-coconut powder, stirring and cooking for 1 minute.
  8. Fish: Carefully slide in fish pieces, gently swirl to incorporate, cover and simmer for 10 minutes until fish is tender, flaky, and almost opaque. Cooking time varies based on fish thickness and type.
  9. Cilantro: Add half of the chopped cilantro, simmer another 5 minutes until more oil rises to the surface. Avoid excessive stirring to prevent breaking the fish. Garnish with remaining cilantro and serve hot with steamed rice.

Notes

  • Adjust chili powder according to your heat preference.
  • Use tamarind paste for authentic tanginess; lemon juice is a milder alternative.
  • Curry leaves add aromatic authenticity but can be omitted if unavailable.
  • Choose firm white fish like cod, tilapia, or kingfish for best results.
  • Grounding the toasted spices with dried coconut adds depth and richness to the curry.
  • Be gentle when stirring after adding fish to prevent breaking the fillets.

Keywords: Indian fish curry, coconut fish curry, spicy fish curry, Indian seafood recipe, tamarind fish curry, curry with coconut milk

Find it online: https://foodarohub.com/indian-fish-curry-with-coconut-recipe/