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4.72 from 21 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


  • 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
  • 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


  • 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.



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
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