• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Fish Curry with Coconut

    Published: Dec 10, 2020 · Modified: May 24, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    415 shares
    Jump to Recipe

    This light and flavorful fish curry with coconut, tomatoes, turmeric, and red chili powder is a staple in our home. Served with steamed rice, it makes for a quick and easy weeknight meal.

    fish curry served with basmati rice

    This post was first published in Jan 2016 has been updated with new photos, detailed steps, and a video.

    I love how quickly fish cooks making it a quick and healthy weeknight dinner option. This curry is cooked with just a few ingredients to elevate the mild flavors of white fish. This simple yet flavorful curry pies really well with aromatic Basmati rice for a wholesome and satisfying meal.

    fish curry served with basmati rice

    In this recipe, I have used fillet catfish, a moderately fatty fish with a good source of high-quality protein and is an excellent source of vitamin B-12. Also, it is a rich source of omega-3 fatty acids. However, you can substitute catfish with other mild fish such as grouper, barramundi, halibut, or cod.

    To prep the fish, I rinse the fish fillet in some cold water and then pat them dry with paper towels. Cut into 2-inch pieces.

    Process

    Here are some photos showing how to make this quick and easy fish curry in coconut gravy. Please scroll down to the recipe card for the exact ingredient measurements and steps.

    First, puree onion, tomatoes, coconut, ginger and garlic to a fine paste.

    making tomato onion sauce in the blender

    Heat oil in a medium pan. Add mustard seeds and once they start to splutter carefully add the onion and tomato puree. Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally. Drain any water/lemon juice from the fish and add the fish to the pan. Add salt and ½ cup of water.

    stepes three through six of making fish curry in a skillet

    Gently mix together fish in the sauce. Cook covered on medium heat for 5 mins. Depending on the thickness of the fish you may need to cook up to 10 mins. Garnish with cilantro.

    steps seven through ten of cooking fish curry

    Serve with Basmati rice or Jeera Rice and lime wedges!

    Love fish? Try the crispy Pan-Fried Spicy Pompano that pairs really with fish curry and steamed rice. For more Halibut Recipes check out my weeknight staple Fish Tacos and the air-fried fish fingers.

    Other favorite fish recipes:

    • Spicy Malabar Shrimp Curry
    • Tandoori Salmon
    • Salmon Tikka Masala Skewers
    • Instant Pot Shrimp Biryani
    • Quick and Easy Shrimp Curry

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Print Recipe Pin Recipe Save Saved!
    4.75 from 24 votes

    EASY Fish Curry with coconut

    A light and flavorful curry with coconut, tomatoes, turmeric, and red chili powder
    Prep Time10 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Entree
    Cuisine: Indian
    Servings: 3
    Calories: 183kcal
    Author: Archana Mundhe

    Ingredients

    • 1 pound halibut or catfish boneless skinles fillet
    • 1 tablespoon lemon juice
    • 1 tomato cut into 4 pieces
    • 1 small red onion roughly chopped
    • 4 tablespoons fresh grated coconut
    • ½ inch ginger peeled and chopped
    • 4  garlic cloves
    • 1 tablespoon cooking oil
    • ½ teaspoon mustard seeds
    • ¼ teaspoon ground turmeric
    • 2 teaspoon Kashmiri red chili powder
    • 1 teaspoon kosher salt
    • ½ cup water

    Instructions

    • Wash and drain the fish. Cut into 2-inch cubes and apply 1 tablespoon of lemon juice.
    • Puree onion, tomatoes, coconut, ginger, and garlic to a fine paste.
    • Heat oil in a medium pan. Add mustard seeds and once they start to splutter carefully add the onion and tomato puree.
    • Add turmeric and red chili powder and cook on medium heat for 5 minutes until the oil starts to separate stirring occasionally.
    • Drain any water/lemon juice from the fish and add the fish to the pan.
    • Add salt, water and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins. For thicker fish cook up to 10 mins. Add more water if needed to bring the gravy to your desired consistency.
    • Serve with Hot Basmati rice and lime wedges.

    Video

    Nutrition

    Calories: 183kcal | Carbohydrates: 2g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 864mg | Potassium: 583mg | Vitamin A: 470IU | Vitamin C: 2.3mg | Calcium: 33mg | Iron: 0.8mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Chicken Noodle Soup with Kale
    Almond Flour Banana Bread »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lucretia says

      August 27, 2020 at 6:02 pm

      Alright now ! I will try to make this tmrw night ! I have some whole first with heads still attached and also fillet. I will use the fillet for this dish and fry the other whole fish. I will let you know how it goes !

      Reply
      • Archana says

        August 28, 2020 at 10:26 pm

        Looking forward to your feedback

        Reply
    2. Lisa v says

      October 18, 2020 at 9:45 am

      This was delicious and so easy. We will definitely be making it again and again5 stars

      Reply
    3. Alice says

      February 13, 2021 at 7:49 pm

      This was amazing! And truly easy to make. I used halibut for the fish and substituted kashmiri chili powder with 1.5tsp smoked paprika and 0.5tsp cayenne. I was impressed with how much flavor it had for so little cooking time. Will make again!5 stars

      Reply
    4. Kb says

      May 03, 2021 at 12:21 pm

      Can you use tilapia?

      Reply
      • Archana says

        May 03, 2021 at 9:13 pm

        yes! Tilapia works too 🙂

        Reply
    5. Sheila says

      May 11, 2021 at 8:21 pm

      What can I substitute for the fresh coconut? Coconut milk? Coconut flakes? Thanks

      Reply
      • Archana says

        May 16, 2021 at 6:46 pm

        Coconut milk will work great!

        Reply
    6. Diana says

      April 21, 2022 at 3:17 pm

      Would it be okay to use salmon instead?

      Reply
      • Archana says

        April 21, 2022 at 6:56 pm

        yes! Absolutely

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    415 shares
    • 112