Fish Curry

A vibrant, aromatic fish curry featuring tender white fish in a spiced, creamy coconut sauce — quick enough for weeknights and adaptable to different fish and heat levels.

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Course: Main Course

Cuisine: South Asian

Keyword: fish curry, coconut curry, seafood curry, weeknight dinner, spicy fish

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 320kcal

Ingredients

600 g firm white fish cod, snapper, tilapia, cut into portions
2 tbsp vegetable oil or coconut oil
1 large onion finely chopped
3 cloves garlic minced
1 inch ginger grated
2 tomatoes chopped (or 200 g canned crushed tomatoes)
1 cup coconut milk
1 cup fish or vegetable stock/water
1 tsp turmeric powder
2 tsp ground coriander
1 tsp cumin powder
1 tsp paprika or mild chili powder
1-2 green chilies sliced
1 tbsp tamarind paste or 1 tbsp lemon juice
Salt to taste
Fresh cilantro for garnish
Optional: 1 tsp sugar

Instructions

Heat oil in a wide pan over medium heat until shimmering.
Add chopped onion and sauté until soft and lightly golden.
Stir in minced garlic and grated ginger; cook 1–2 minutes until fragrant.
Add turmeric, ground coriander, cumin, and paprika; toast spices briefly to release aroma.
Add chopped tomatoes and cook until they break down into a thick paste.
Pour in coconut milk and stock; bring the sauce to a gentle simmer.
Stir in tamarind paste or lemon juice, and season with salt and a pinch of sugar if needed.
Gently add fish portions to the simmering sauce, spooning sauce over them.
Cover and cook 6–8 minutes until fish is opaque and flakes easily.
Garnish with sliced green chili and chopped cilantro; serve hot with rice or flatbread.

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