Indian Fish Curry Recipe with Coconut Milk

A black bowl filled with white rice topped with a creamy chicken curry garnished with chopped tomatoes. Surrounding the bowl are cherry tomatoes, garlic cloves, fresh ginger, a spoon with curry sauce, and pieces of naan. A glass jar with yellow flowers is in the background.

Indian Fish Curry Recipe with Coconut Milk

If you’re craving something deliciously comforting, try this Indian Fish Curry with Coconut Milk recipe. Every bite contains spices mingling with the creamy richness of coconut milk. Whether you’re a long-time fan of Indian flavors or just starting to explore this vibrant cuisine, you absolutely have to try this curry.

Course Dinner, Drinks, Main Course

Cuisine Indian

Keyword fish coconut recipe, fish curry, fish dinner, fish recipe, indian fish curry, indian fish curry recipe

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 685kcal

Author Janine Waite

Ingredients

Fish Marinade

½ tsp turmeric powder
1 tsp salt
4 tsp minced garlic
4 tsp minced ginger peel ginger and mince
6 tbsp light olive oil
pepper to taste

Fish

2 pounds white fish skinned and cubed in 1½-inch chunks

Curry Sauce

4 tbsp cooking oil
5 cups yellow onions sliced
4 tbsp minced ginger
2 tbsp minced garlic
2 tsp cumin seeds
2 tbsp curry powder
4 cups tomatoes cubed
¾ tsp salt
26 ounces coconut milk 2- 13 ounce cans
½ tsp turmeric powder
4 tsp garam masala
½ cup chicken broth can use vegetable broth
2 tsp tomato paste
2 tsp chili powder
4 tsp Gochujang Sweet Chili Sauce use more or less to taste

Instructions

Prep Fish

Remove the skin from the fish and cut it into 2-inch chunks.

Make Marinade

Combine turmeric, salt, fresh minced ginger, minced garlic, olive oil, pepper and combine with fish. Marinate fish for at least 20 minutes.

Fry Fish

Preheat the skillet over medium heat and add oil once it’s hot. Fry the marinated fish, cooking each side for about three minutes before flipping. Transfer the fish to a plate and set it aside for later.

Curry Sauce

In another pan, heat and add oil. Once oil shimmers, add sliced onions, minced ginger and garlic, cumin seeds. Cook until onions are translucent and golden.
Next, add curry, chopped tomatoes, and salt. Continue to cook until the tomatoes are mushy. Add coconut milk, turmeric, gram masala, chicken or vegetable broth, tomato paste, and chili powder. Cook ingredients for a few minutes. Add gochujang to taste for a spicy, sweet taste.

Combine Ingredients

Stir the fish into the curry sauce and let it simmer for a few minutes until cooked through. Serve alongside Basmati rice.

Nutrition