Coconut Fish Curry

I was so pleased with the results when experimenting with this south Indian style Coconut Fish Curry. Creamy curries are probably my favourite type of curry, I just love the richness of the sauce and its indulgence. After the positive comments from my boys with the Chicken and Spinach curry, which is made similarly using creamed coconut, this time I thought I’d experiment with fish.

I often use tilapia in fish curries and would recommend the frozen tilapia from Costco, it’s plump and not quite like the thin version you sometimes get in supermarkets. Therefore, I buy this in bulk and defrost on the day I’m cooking with it. I prefer fleshy fish and would even consider making this with salmon; I haven’t tried it yet, so if you get around to it, let me know how it turns out!

Given this curry can be cooked within 30 minutes, I would most certainly recommend it as a weekday meal option. Boil some rice, toast a few pitta breads, chop up a salad and you’re ready to rock and roll.

Coconut Fish Curry

Spicella Recipes

A wonderful curry with south Indian spices that is rich and flavoursome. Made with creamed coconut and succulent Tilapia fish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• Wide non-stick sauce pan

Ingredients

  

• 1 tsp Mustard seeds
• 2 Green cardamom pods
• 5 Curry leaves
• 1 Cinnamon stick (4cm)
• 1 Onion (medium - finely diced)
• 10 g Ginger (grated)
• 4 Garlic cloves (grated)
• 1 Finger chilli (halved)
• 45 g Creamed coconut
• ⅓ tsp Red chilli powder
• ⅓ tsp Turmeric powder
• 2 tsp Coriander powder
• 2 tsp Cumin powder
• ½ tsp Garam masala
• 1 tsp Salt
• ½ tsp Sugar
• 250 g Tin tomatoes (blended)
• 100 ml Water
• 4 Tilapia fillets (or any white fish)
• Coriander (chopped - to garnish)

Instructions

 

• Heat 2 tbs oil in a pan and sizzle the mustard seeds, cardamom pods and curry leaves for 1-2 minutes.
• Finely dice onion and add to the whole spices. Let this cook until golden in colour.
• Mix in the garlic, ginger and chilli.
• Crumble in the creamed coconut, stir and let this melt.
• Add the ground spices: turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt and sugar.

  Let this combine for 5 minutes.
• Mix in the blended tomatoes and water. Stir and leave this to cook for 5 minutes.
• Add the fish to the curry, baste and let this cook for a further 10 minutes or so, until the fish is cooked.

Keyword Coconut Fish Curry, Fish Curry, Tilapia Curry