I still remember the first time I timidly cooked my grandmother’s fish in a bubbling coconut sauce while the kids did homework at the kitchen table, the small, steady smell of turmeric and ginger filling the room and turning a hectic weeknight into something unexpectedly comforting, that memory is why I reach for this Fish Curry Recipe whenever I want dinner to feel like care without fuss.
Why You’ll Love It
This fish curry is gentle on beginner cooks because the steps are simple and forgiving, it comes together quickly on a weeknight, and the coconut sauce keeps the fish tender so picky eaters and curious tasters both usually ask for seconds, it is a reliable dish to make when you want a warm, homey meal without a long ingredient list.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 600 g firm white fish fillets such as cod or tilapia cut into 6 large pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 teaspoon mustard seeds
- 1 medium onion finely sliced (about 120 g)
- 3 garlic cloves minced
- 1 inch fresh ginger grated
- 2 medium tomatoes chopped (about 200 g)
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder or to taste
- 1 can 400 ml light coconut milk
- 1/2 cup water (120 ml)
- 1 teaspoon salt or to taste
- Juice of 1 small lime
- Small handful fresh cilantro chopped for garnish
Instructions
- Pat the fish pieces dry and sprinkle a little salt and 1/4 teaspoon turmeric on them, set aside while you prep the sauce.
- Heat oil in a wide skillet over medium heat, add mustard seeds and wait until they begin to pop for a few seconds.
- Add sliced onion and cook until soft and translucent about 5 minutes, then stir in garlic and ginger and cook 1 minute until fragrant.
- Add chopped tomatoes, turmeric, coriander, cumin, and red chili powder, cook until the tomatoes break down and the mixture becomes slightly saucy about 5 minutes.
- Pour in coconut milk and water, stir well and bring to a gentle simmer, taste and add salt.
- Carefully nestle the fish pieces into the simmering sauce, spoon a little sauce over each piece, cover and simmer gently for 8 to 10 minutes until fish is just cooked through and flakes easily.
- Remove the lid, squeeze in lime juice, adjust seasoning, and let the curry rest off heat for 2 minutes so flavors settle.
- Garnish with chopped cilantro and serve warm with steamed rice or bread.
Recipe Variations
- Tangy Tamarind Version swap half the lime juice for 1 tablespoon tamarind paste dissolved in the water for a brighter tang.
- Spicy South Style add 1 teaspoon black pepper and 2 dried red chilies when frying the spices for a bolder heat.
- Lighter Broth Version replace half the coconut milk with fish or vegetable stock to reduce richness while keeping flavor.
- Coconut Yogurt Twist for a creamier tang stir 1/4 cup plain coconut yogurt in at the end off the heat for a silkier finish
Make Ahead: You can chop the onions tomatoes garlic and ginger and store them in an airtight container in the fridge up to 24 hours ahead, the coconut sauce base can be made and cooled then refrigerated for up to 48 hours and reheated before adding fish, avoid cooking fish far ahead as it becomes dry so cook fish just before serving or poach fish gently and rewarm briefly.
Frequently Asked Questions
Can I use frozen fish for this curry
Yes thaw fully and pat dry before using, adjust simmer time as thawed fillets may cook faster so watch closely
Is there a dairy free option
The recipe is already dairy free using coconut milk, if you prefer lower fat use light coconut milk or part stock
How do I make it less spicy for kids
Reduce or omit red chili powder and remove seeds from any fresh chilies then add a small squeeze of lime to keep brightness
Can I freeze leftovers
You can freeze the curry without rice in an airtight container for up to 1 month, thaw in the fridge and reheat gently to avoid overcooking the fish
Fish Curry Recipe
This fish curry is gentle on beginner cooks because the steps are simple and forgiving, it comes together quickly on a weeknight, and the coconut sauce keeps the fish tender so picky eaters and curious tasters both usually ask for seconds, it is a reliable dish to make when you want a warm, homey meal without a long ingredient list.
Ingredients
- 600 g firm white fish fillets such as cod or tilapia cut into 6 large pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 teaspoon mustard seeds
- 1 medium onion finely sliced (about 120 g)
- 3 garlic cloves minced
- 1 inch fresh ginger grated
- 2 medium tomatoes chopped (about 200 g)
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder or to taste
- 1 can 400 ml light coconut milk
- 1/2 cup water (120 ml)
- 1 teaspoon salt or to taste
- Juice of 1 small lime
- Small handful fresh cilantro chopped for garnish
Instructions
- Pat the fish pieces dry and sprinkle a little salt and 1/4 teaspoon turmeric on them, set aside while you prep the sauce.
- Heat oil in a wide skillet over medium heat, add mustard seeds and wait until they begin to pop for a few seconds.
- Add sliced onion and cook until soft and translucent about 5 minutes, then stir in garlic and ginger and cook 1 minute until fragrant.
- Add chopped tomatoes, turmeric, coriander, cumin, and red chili powder, cook until the tomatoes break down and the mixture becomes slightly saucy about 5 minutes.
- Pour in coconut milk and water, stir well and bring to a gentle simmer, taste and add salt.
- Carefully nestle the fish pieces into the simmering sauce, spoon a little sauce over each piece, cover and simmer gently for 8 to 10 minutes until fish is just cooked through and flakes easily.
- Remove the lid, squeeze in lime juice, adjust seasoning, and let the curry rest off heat for 2 minutes so flavors settle.
- Garnish with chopped cilantro and serve warm with steamed rice or bread.
Conclusion
This fish curry is a kind, approachable recipe for cooks who want comfort without complication, it teaches a few gentle techniques like building a spiced base and simmering fish just until tender so you gain confidence with each try, start with the basic version, taste as you go, and feel free to nudge the flavors toward tangy or spicy depending on your family, once you make it a couple of times you will have a reliable weeknight dish that feels like home.
