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Homemade Indian Fish Coconut Curry recipe photo

Indian Fish Coconut Curry

This Indian Fish Coconut Curry is a delightful blend of spices and creamy coconut milk, making it a comforting and impressive dish!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless fish fillets any white fish like cod or tilapia works well
  • 1 tablespoon vegetable oil for sautéing the spices and aromatics
  • 1/2 cup onion grated on large holes of a box grater
  • 1 teaspoon grated fresh ginger for a zesty, aromatic kick
  • 2 cloves garlic finely minced
  • 1 fully ripe tomato diced or 1 1/2 cups canned diced tomatoes
  • 1 teaspoon garam masala a warm spice blend that defines the dish
  • 1/4 teaspoon chili powder (cayenne), adjust according to your heat preference
  • 1/2 teaspoon salt to enhance the flavors
  • to taste freshly ground black pepper for added seasoning
  • 1 cup coconut milk the star ingredient for creaminess
  • 1/4 cup water to adjust the consistency
  • 1-2 fresh chili peppers cut in half lengthwise (optional)

Equipment

  • Large skillet or frying pan
  • Wooden Spoon
  • Grater
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a large skillet, heat the vegetable oil over medium heat. Allow it to warm for a minute until shimmering but not smoking.
  2. Add the grated onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
  3. Stir in the diced tomatoes (or canned tomatoes) and let everything cook together for about 5 minutes. Sprinkle in the garam masala, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes to toast the spices.
  4. Slowly pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer. Add the fresh chili peppers if desired.
  5. Carefully nestle the fish fillets into the simmering sauce. Allow them to cook for about 5-7 minutes or until the fish is opaque and flakes easily with a fork.
  6. Taste the curry and adjust the seasoning if necessary. Remove the skillet from heat and let it rest for a couple of minutes.
  7. Serve your Indian Fish Coconut Curry hot over steamed basmati rice or with warm naan for a truly comforting meal.

Notes

  • For a thicker curry, reduce the amount of coconut milk or simmer it longer.
  • If you prefer a lighter sauce, substitute part of the coconut milk with vegetable broth.
  • Leftovers can be enjoyed the next day – the flavors continue to develop!