Indian Fish Coconut Curry

Normally, when I make curry dishes, whether Indian or Thai, I start with a shortcut – a ready-made curry spice paste that I can find in most grocery stores. But making the curry spice paste from scratch is just as easy, tastes infinitely fresher and the flavors of the aromatics really shine through in the coconut milk, instead of just being “spicy hot” like normal ready-made pastes.

The extra 5 minutes spent on grating the onion, ginger and mincing garlic is definitely worth it. This recipe is from Entice with Spice by Shubhra Ramineni. It’s her first book and published by Tuttle Publishing, the same company that published my own Steamy Kitchen book. It’s filled with simple Indian family recipes (and beautifully photographed dishes) that are perfect for busy families. This Indian Fish Coconut Curry is a fine example. Beginning to end, it took less than 20 minutes to make.

The ingredients are simple: garam masala (a very warm Indian spice blend), cayenne chili powder, coconut milk, chopped tomatoes, fresh fish fillets, ginger, fresh chilies (optional), garlic and half an onion).

Instead of chopping the onion, grate it using the large holes of a box grater. This way, you’ll get very fine onion that forms the basis of the curry spice paste.

I also grate the ginger this way too.

Cut the fish fillets into nice big chunks. This is fresh swordfish, but you can use any firm fish fillet.

The first step is to cook the aromatics very slowly – the onion, garlic and ginger go in first.

As you cook, you’ll see the aromatics turn to a soft golden color.

Add in the tomatoes.

And let that cook down too – as it cooks down, you’ll see that it forms a soft, paste-like consistency.

Add in the spices and seasonings.

Coconut milk and water.

Drop in a fresh halved chili pepper if you’d like.

Let the curry come to a boil and then add in your fish to cook. Four minutes later, it’s done!

Serve this with basmati rice or any Indian flatbreads.


Indian Fish Coconut Curry Recipe

Servings: 4 Prep Time: 5 Cook Time: 15

Adapted from Entice with Spice by Shubhra Ramineni
Use any type of firm fish fillets - salmon, swordfish, red snapper, catfish, grouper, etc. You can even add other types of seafood in this curry - shrimp, mussels would both be wonderful in addition to or in place of the fish.


1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise (optional)


1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

Did not load Widget Area 5

Comments 105

  1. Pingback: Good Diet = Good Ankle? | amyeatsfood

    1. Sam

      Hammour may be a good idea.  i am sure the curry will turn out great.  We cook our fish curry, or for that matter all our curries only in pure-clay.  The food turns out great and is extremely healthy.  i got my pots from MEC cookware (google MEC cookware) these are made from tested & certified all-natural clay.

  2. Dee S

    I made this last night, Jaden and it was fantastic! I believe that the extra time spent grating the onion made a difference, too. I put some curry and turmeric in it, too. So good over rice. Thank you!

  3. Pingback: Indian Fish Coconut Curry | Dietdecide

  4. Pingback: Indian Fish Coconut Curry | FlowHound

  5. Pingback: Indian Recipes for Everyone To Try!

  6. Pingback: Indian Recipes for Everyone To Try!

  7. seo agency

    It’s perfect time to make a few plans for the longer term and it is time to be happy. I’ve learn this publish and if I
    could I want to recommend you few attention-grabbing issues or suggestions.
    Maybe you could write next articles regarding
    this article. I wish to read more things approximately it!

  8. gwen

    Would fish curry reheat well? Frankly, reheating fish gives me the willies, which means since I’m cooking for one, I rarely cook fish at all. But maybe since this is more of a stew…

    Thanks! 🙂

  9. Pingback: At our table this week 12/7 ~12/13

  10. Pingback: Indian Recipes for Everyone To Try!

  11. Jasmine

    I used your Curry Fish recipe for the frozen sole fillets I had. It turned out so well! Spicy and absolutely delicious… my teenage kids and I love it. Thank you for this recipe.

  12. Pingback: Indian-Style Coconut Fish Curry

  13. Pingback: Indian Fish Coconut Curry Recipe | louisvilleartkids

  14. Alessa

    I was looking for a brilliant and tasteful way for giving a chance to frozen cod fish. It came out AMAZINGLY and it is easy! My husband couldn’t gen enough.
    We accompained it with simple basmati rice and a little salad of valerian, chicory, almonds, red onion and lemon in order to complete the palette of flavors with something fresh and slightly sour.
    Very good! We’ll do it again!

    1. Post
  15. Leigh

    This is the first time I have ever attempted a curry without the paste. I followed the recipe to a T (left out the chilis as the grocery store was out), used haddock because that’s what I had and it was fantastic. So easy too. My husband said it was the best recipe I’ve done in awhile. I will be making this again and again. Thanks!

    1. Post
    1. Post
    1. Post
  16. bellwether

    You may want to clarify. The Indians call Paprika Chilli Powder because Paprika is dried, ground mild pepper. The spicy Chilli Powder they use is like our Cayenne Pepper.

    You show a picture of Chili Powder, which is not made 100% from chiles. It’s made to season chili. So it contains a mishmash/hodgepodge of ingredients. It’s not to be used in Indian cuisine.

    1. bellwether

      PS everyone liked the meal. I felt it was almost like a dessert, it was so delectably light, sweet and palate pleasing!

  17. Mary Mcculley

    Here I am stuck in Kentucky after taking on the fifth largest bank in the US while the US was after me! lol- and I was looking for a good recipe for cod and found this! I was so happy ! Glad to see you are doing well and looking great too! xoxo MM

  18. Alexandra

    Wonderful recipe! I would love to know where you got your cooking pan, as shown in the photos – I’ve been on the hunt for something similar and this looks perfect!

  19. JIWA

    This is a very nice sauce base. I wanted more coconut milk and less tomato, so I used 2 Tbsp tomato paste and 2 C (1 can) coconut milk. Served over cauliflower vegetable pilaf with a little raita made from the last of the yogurt I have today. A little cod and egg finished it off.
    Thank you.

  20. Erika

    Loved trying this! For some reason, mine came out a little bland (maybe I didn’t add enough tomato?). I added some lemon juice and curry powder and that seemed to have fixed it. Thank you for this recipe!

    1. Post
  21. Megan

    Wow! This is delicious! I found swordfish at my supermarket too which was random.Amazing recipe! I didn’t add the fresh chilli but still had a nice temp to it.

  22. Brenda Ferns

    Exotic fish dish I will try and add some of my flavours. Thanks a lot with love to you chef.

    Brenda Ferns, India

Leave a Reply

Your email address will not be published. Required fields are marked *