Indian fish curry with coconut milk.

Indian fish curry with coconut milk gives you perfectly cooked fish chunks and a flavorful gravy.
With sourness from tamarind, mild acidity from the tomatoes and sweet creaminess from coconut milk this tender fish curry is delicious.
It’s not too spicy, and with just enough heat to satisfy you, you’ll love cooking this fish curry recipe.
It’s a simple home-cooked dish that comes together with ease.

You can pair the delicious seafood curry with any of the below-mentioned mains and side dishes.

What to serve with Indian fish curry with coconut milk.

• Always so good with rice.
  • Coconut rice.
  • Ghee rice.
  • Lemon rice.
  • Sri Lankan yellow rice.
  • Plain rice cooked over a stovetop.

• Flatbreads, Plain naan, garlic naan, roti, parathas, chapatis etc.

• Other vegetarian and vegan curries serve well with fish curry.
  • Vegan green bean coconut stir fry
  • Spicy green bean stir fry.
  • Hot butter mushroom stir fry.
  • Beetroot curry.
  • Bombay potatoes.
  • Spicy Pineapple curry or a mild pineapple curry
  • Easy fried eggplant salad.

Faq: Indian coconut milk fish curry recipe.

• What type of fish can I use for the curry?
  • Any firm fish would do. I have used seer fish chunks, you can use sailfish, tuna cubes, halibut or salmon cubes.

• How long should I cook the fish curry?
  • Once you add the Fish chunks, the cooking time should be less than 20 minutes.
  • This will allow the fish to cook thoroughly yet avoid the fish from flaking into the gravy.

More fish curry recipes.

fish molee(Fish molly/fish moile).
Easy coconut fish curry(mild)
Baked tilapia recipe.
Canned mackerel stir fry.

recipe overview Indian mild fish curry.

Ingredients for the milk Indian fish curry

• To season the fish cubes
  • Salt
  • Turmeric powder

• To make the tamarind, coconut milk fish curry.
  • oil(use any type of oil available to you)
  • Onions chopped or sliced fine
  • Ginger
  • Garlic
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Red chilli powder
  • Tomato paste(can substitute with an extra chopped tomato).
  • Fresh tomato chopped
  • Tamarind paste or tamarind juice
  • Water
  • Pieces of cubed fish(see FAQ for types of fish you can use)
  • 1/2 cup of coconut milk(if using thick coconut cream, add a little water to turn it into liquid).
  • Salt to season
  • Chopped coriander leaves(optional)

Cooking the Indian fish curry.

To make the Indian fish curry, you need to rinse the cubed fish pieces, drain any excess water and place them in a bowl.
Adding salt and some turmeric powder will give extra seasoning to the fish.
Next would be making the fish curry gravy which has a strong base of tomato, tamarind and coconut milk.
To make the fish curry, add oil then cook the sliced onions until they turn soft, and add the minced ginger and garlic.
Add the spice powders, turmeric, cumin, coriander and red chilli powder. letting the spice powders cook until they release their aroma.
Add the chopped tomato and tomato paste, if the paste is not available to you, simply replace it with an extra chopped tomato.
Cooking over low medium heat will result in a wet spice paste.
Then add tamarind paste or juice.
To make tamarind juice, soak 1 tablespoon of tamarind pulp with seed in 1/4 cup of warm water.
If you are using tamarind paste, use the recommended amount in the recipe.
Add some water to the spice paste.
let the thin fish gravy slow simmer for a few minutes while seasoning it with salt.
Add the fish cubes, and spread them within the pan.
Cook for 10 minutes.
Finally, add the coconut milk, reduce heat to low medium, and simmer until the gravy thickens.
Taste and make necessary adjustments, you can add extra red chilli powder and stir it into the gravy.
Garnish with coriander leaves. reduce heat and cook for a further 5 minutes.
Remove the Indian fish curry from the stove and let it rest for a few minutes.
Serve with the side dish options given above and enjoy.