Fish Curry with Coconut
Creamy coconut fish curry with toasted fenugreek seeds, turmeric, and fresh ginger. A fragrant South Indian classic that serves four.
TOTAL TIME
44 min
ACTIVE TIME
27 min
QUANTITY
~2.15 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/20
Tools0/10
Ingredients0/20 gathered · 4 servings
200g
6clove
30g
3piece
300g
800g
1tsp
2tsp
3tbsp
1tsp0.5tsp
15piece
2tsp
1tsp
1tsp
100ml
100g
400ml
1tbsp
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 6clove | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 800g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | 0.5tsp | — | — | ||
| 12 | 15piece | — | — | ||
| 13 | | 2tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 100ml | — | — | |
| 17 | | 100g | — | — | |
| 18 | | 400ml | — | — | |
| 19 | | 1tbsp | — | — | |
| 20 | | 15g | — | — |
Tools13 items
Serveware1 item
Procedure45 steps
1 of 45
Peel the onion, halve it through the root and set it on the board.
White onion · 200 g
⏱ 30s
ResultPeeled onion2 of 45
Finely chop the peeled onion into small, even pieces.
⏱ 1 min
ResultFinely chopped white onion3 of 45
Transfer the chopped onion to a small bowl and set aside.
⏱ 5s
ResultFinely chopped white onionused in step 244 of 45
Crush each garlic clove flat with the side of the knife and slip off the skins.
Garlic · 6 clove⏱ 30s
ResultPeeled garlic cloves5 of 45
Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth.
⏱ 40s
ResultFinely minced garlic6 of 45
Scrape the minced garlic into a small bowl.
⏱ 5s
ResultFinely minced garlic7 of 45
Peel the ginger using the edge of a peeler, scraping away the skin.
Fresh ginger · 30 g
⏱ 20s
ResultPeeled fresh ginger8 of 45
Mince the peeled ginger into tiny pieces, then rock and chop until almost paste-like.
⏱ 40s
ResultMinced ginger9 of 45
Add the minced ginger to the bowl with the garlic.
⏱ 5s
ResultFinely minced garlic and minced gingerused in step 2610 of 45
Slice the green chillies into thin rounds, seeds and all.
Green chilli · 3 piece⏱ 30s
ResultSliced green chillies12 of 45
Roughly chop the plum tomatoes into coarse chunks.
Plum tomatoes · 300 g⏱ 45s
ResultRoughly chopped plum tomatoes13 of 45
Transfer the chopped tomatoes to a small bowl.
⏱ 5s
ResultRoughly chopped plum tomatoesused in step 3414 of 45
Cut the fish fillets into large, even chunks roughly 4 cm across, discarding any pin bones you find.
White fish fillet · 800 g⏱ 1 min
ResultSliced fish pieces15 of 45
Place the fish pieces in a medium bowl.
⏱ 5s
ResultSliced fish pieces16 of 45
Add the turmeric to the fish.
Ground turmeric · 0.5 tsp⏱ 5s
ResultSliced fish pieces and ground turmeric17 of 45
Add a pinch of salt to the fish.
Salt · 0.5 tsp⏱ 5s
ResultSliced fish pieces and ground turmeric and salt18 of 45
Turn the fish gently with your hands to coat every piece evenly in the turmeric and salt.
⏱ 15s
ResultMarinated fish piecesused in step 4319 of 45
Pour the coconut oil into the large wide pan.
Coconut oil · 3 tbsp
⏱ 5s
ResultCoconut oil20 of 45
Set the pan over a medium-high heat and warm the oil until it shimmers and is just beginning to haze.
⏱ 1 min
ResultHot coconut oil21 of 45
Add the mustard seeds to the hot oil and let them pop for 20 to 30 seconds, shaking the pan gently.
Mustard seeds · 1 tsp⏱ 30s
ResultHot coconut oil and mustard seeds22 of 45
Add the fenugreek seeds and stir for 15 seconds until they turn a shade darker.
Fenugreek seeds · 0.5 tsp
⏱ 15s
ResultHot coconut oil and mustard seeds and fenugreek seeds23 of 45
Drop in the curry leaves and stand back as they splutter in the oil.
Curry leaf · 15 piece
⏱ 15s
ResultHot coconut oil and mustard seed mixture24 of 45
Tip the finely chopped onion into the pan.
⏱ 5s
ResultFinely chopped white onion and hot coconut oil mixture25 of 45
Cook the onion, stirring regularly, for about 8 minutes until it is soft and golden at the edges.
⏱ 8 min
ResultSoftened spiced onion26 of 45
Add the minced garlic and ginger to the pan.
⏱ 5s
ResultSoftened spiced onion and finely minced garlic and minced ginger27 of 45
Stir and cook for 2 minutes until the raw smell of garlic and ginger disappears.
⏱ 2 min
ResultFragrant onion base28 of 45
Add the sliced green chillies to the pan.
⏱ 5s
ResultFragrant onion base and sliced green chillies29 of 45
Spoon in the ground coriander.
Ground coriander · 2 tsp⏱ 5s
ResultFragrant onion base and sliced green chillies and ground coriander30 of 45
Add the ground cumin.
Ground cumin · 1 tsp⏱ 5s
ResultFragrant onion base and sliced green chilly mixture31 of 45
Add the remaining turmeric.
Ground turmeric · 0.5 tsp⏱ 5s
ResultFragrant onion base and sliced green chilly mixture32 of 45
Add the Kashmiri chilli powder.
Kashmiri chilli powder · 1 tsp⏱ 5s
ResultFragrant onion base and sliced green chilly mixture33 of 45
Stir everything together and cook for 1 minute, pressing the spices into the onion so they toast rather than scorch.
⏱ 1 min
ResultSpice-coated onion base34 of 45
Tip the chopped tomatoes into the pan.
⏱ 5s
ResultRoughly chopped plum tomatoes and spice-coated onion base35 of 45
Pour in the water to help the tomatoes break down.
Water · 100 ml⏱ 5s
ResultRoughly chopped plum tomatoes and spice-coated onion base and water36 of 45
Stir and cook over a medium heat for about 5 minutes, mashing the tomatoes as they soften, until the masala is thick and the oil begins to separate at the sides.
⏱ 5 min
ResultThick tomato masala37 of 45
Add the fresh coconut to the pan.
Fresh coconut · 100 g⏱ 5s
ResultThick tomato masala and fresh coconut38 of 45
Stir the fresh coconut through the masala and cook for 1 minute to warm it through.
⏱ 1 min
ResultCoconut masala39 of 45
Pour the coconut milk into the pan.
Coconut milk · 400 ml⏱ 5s
ResultCoconut masala and coconut milk40 of 45
Stir in the tamarind paste.
Tamarind paste · 1 tbsp⏱ 5s
ResultCoconut masala and coconut milk and tamarind paste41 of 45
Add the salt and stir to combine.
Salt · 1.5 tsp⏱ 5s
ResultCoconut masala and coconut milk mixture42 of 45
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavours meld.
⏱ 5 min
ResultDeveloped coconut curry sauce43 of 45
Lower the marinated fish pieces gently into the simmering sauce in a single layer.
⏱ 10s
ResultMarinated fish pieces and developed coconut curry sauce44 of 45
Simmer without stirring for 7 to 8 minutes, spooning the sauce carefully over the fish once or twice, until the fish is just cooked through and flakes when pressed gently.
⏱ 8 min
ResultFish curry with coconut45 of 45
Tear the fresh coriander leaves roughly and scatter them over the curry.
Fresh coriander · 15 g⏱ 10s
ResultFish curry with coconut and fresh corianderTotal Time44 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Peel the onion, halve it through the root and set it on the board.⏱ 30sResultPeeled onion |
| 2 | Peeled onionstep 1 | | Finely chop the peeled onion into small, even pieces.⏱ 1 minResultFinely chopped white onion |
| 3 | Finely chopped white onionstep 2 | | Transfer the chopped onion to a small bowl and set aside.⏱ 5sResultFinely chopped white onionused in step 24 |
| 4 | 6 clove | | Crush each garlic clove flat with the side of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth.⏱ 40sResultFinely minced garlic |
| 6 | Finely minced garlicstep 5 | | Scrape the minced garlic into a small bowl.⏱ 5sResultFinely minced garlic |
| 7 | 30 g | | Peel the ginger using the edge of a peeler, scraping away the skin.⏱ 20sResultPeeled fresh ginger |
| 8 | Peeled fresh gingerstep 7 | | Mince the peeled ginger into tiny pieces, then rock and chop until almost paste-like.⏱ 40sResultMinced ginger |
| 9 | Minced gingerstep 8 | | Add the minced ginger to the bowl with the garlic.⏱ 5sResultFinely minced garlic and minced gingerused in step 26 |
| 10 | 3 piece | | Slice the green chillies into thin rounds, seeds and all.⏱ 30sResultSliced green chillies |
| 11 | Sliced green chilliesstep 10 | | Tip the sliced chillies into a small bowl.⏱ 5sResultSliced green chilliesused in step 28 |
| 12 | 300 g | | Roughly chop the plum tomatoes into coarse chunks.⏱ 45sResultRoughly chopped plum tomatoes |
| 13 | Roughly chopped plum tomatoesstep 12 | | Transfer the chopped tomatoes to a small bowl.⏱ 5sResultRoughly chopped plum tomatoesused in step 34 |
| 14 | 800 g | | Cut the fish fillets into large, even chunks roughly 4 cm across, discarding any pin bones you find.⏱ 1 minResultSliced fish pieces |
| 15 | Sliced fish piecesstep 14 | | Place the fish pieces in a medium bowl.⏱ 5sResultSliced fish pieces |
| 16 | 0.5 tsp | | Add the turmeric to the fish.⏱ 5sResultSliced fish pieces and ground turmeric |
| 17 | 0.5 tsp | | Add a pinch of salt to the fish.⏱ 5sResultSliced fish pieces and ground turmeric and salt |
| 18 | — | | Turn the fish gently with your hands to coat every piece evenly in the turmeric and salt.⏱ 15sResultMarinated fish piecesused in step 43 |
| 19 | 3 tbsp | | Pour the coconut oil into the large wide pan.⏱ 5sResultCoconut oil |
| 20 | — | | Set the pan over a medium-high heat and warm the oil until it shimmers and is just beginning to haze.⏱ 1 minResultHot coconut oil |
| 21 | 1 tsp | | Add the mustard seeds to the hot oil and let them pop for 20 to 30 seconds, shaking the pan gently.⏱ 30sResultHot coconut oil and mustard seeds |
| 22 | 0.5 tsp | | Add the fenugreek seeds and stir for 15 seconds until they turn a shade darker.⏱ 15sResultHot coconut oil and mustard seeds and fenugreek seeds |
| 23 | 15 piece | | Drop in the curry leaves and stand back as they splutter in the oil.⏱ 15sResultHot coconut oil and mustard seed mixture |
| 24 | Finely chopped white onionstep 3 | | Tip the finely chopped onion into the pan.⏱ 5sResultFinely chopped white onion and hot coconut oil mixture |
| 25 | — | | Cook the onion, stirring regularly, for about 8 minutes until it is soft and golden at the edges.⏱ 8 minResultSoftened spiced onion |
| 26 | Finely minced garlic and minced gingerstep 9 | | Add the minced garlic and ginger to the pan.⏱ 5sResultSoftened spiced onion and finely minced garlic and minced ginger |
| 27 | — | | Stir and cook for 2 minutes until the raw smell of garlic and ginger disappears.⏱ 2 minResultFragrant onion base |
| 28 | Sliced green chilliesstep 11 | | Add the sliced green chillies to the pan.⏱ 5sResultFragrant onion base and sliced green chillies |
| 29 | 2 tsp | | Spoon in the ground coriander.⏱ 5sResultFragrant onion base and sliced green chillies and ground coriander |
| 30 | 1 tsp | | Add the ground cumin.⏱ 5sResultFragrant onion base and sliced green chilly mixture |
| 31 | 0.5 tsp | | Add the remaining turmeric.⏱ 5sResultFragrant onion base and sliced green chilly mixture |
| 32 | 1 tsp | | Add the Kashmiri chilli powder.⏱ 5sResultFragrant onion base and sliced green chilly mixture |
| 33 | — | | Stir everything together and cook for 1 minute, pressing the spices into the onion so they toast rather than scorch.⏱ 1 minResultSpice-coated onion base |
| 34 | Roughly chopped plum tomatoesstep 13 | | Tip the chopped tomatoes into the pan.⏱ 5sResultRoughly chopped plum tomatoes and spice-coated onion base |
| 35 | 100 ml | | Pour in the water to help the tomatoes break down.⏱ 5sResultRoughly chopped plum tomatoes and spice-coated onion base and water |
| 36 | — | | Stir and cook over a medium heat for about 5 minutes, mashing the tomatoes as they soften, until the masala is thick and the oil begins to separate at the sides.⏱ 5 minResultThick tomato masala |
| 37 | 100 g | | Add the fresh coconut to the pan.⏱ 5sResultThick tomato masala and fresh coconut |
| 38 | — | | Stir the fresh coconut through the masala and cook for 1 minute to warm it through.⏱ 1 minResultCoconut masala |
| 39 | 400 ml | | Pour the coconut milk into the pan.⏱ 5sResultCoconut masala and coconut milk |
| 40 | 1 tbsp | | Stir in the tamarind paste.⏱ 5sResultCoconut masala and coconut milk and tamarind paste |
| 41 | 1.5 tsp | | Add the salt and stir to combine.⏱ 5sResultCoconut masala and coconut milk mixture |
| 42 | — | | Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavours meld.⏱ 5 minResultDeveloped coconut curry sauce |
| 43 | Marinated fish piecesstep 18 | | Lower the marinated fish pieces gently into the simmering sauce in a single layer.⏱ 10sResultMarinated fish pieces and developed coconut curry sauce |
| 44 | — | | Simmer without stirring for 7 to 8 minutes, spooning the sauce carefully over the fish once or twice, until the fish is just cooked through and flakes when pressed gently.⏱ 8 minResultFish curry with coconut |
| 45 | 15 g | | Tear the fresh coriander leaves roughly and scatter them over the curry.⏱ 10sResultFish curry with coconut and fresh coriander |
| Total Time | 44 min | ||
Serving
- Ladle the fish curry generously into a warm serving bowl, taking care to keep the fish pieces whole.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 667kcal | |
| 42g | |
| 47g | |
| 39g | |
| 26g | |
| 13g | |
| 8g | |
| 1,366mg |
Ingredients0/20
Tools0/10
Recipe
Fish Curry with Coconut
Creamy coconut fish curry with toasted fenugreek seeds, turmeric, and fresh ginger. A fragrant South Indian classic that serves four.
What you’ll doYou will prepare an aromatic spice paste by cooking onions, garlic, ginger and toasted spices, build a tomato-based sauce with coconut and tamarind, then poach fish fillets gently in the finished curry.
Serves4
Total44 min
LevelMedium
Ingredients
- White onion200 g
- Garlic6 clove
- Fresh ginger30 g
- Green chilli3 piece
- Plum tomatoes300 g
- White fish fillet800 g
- Ground turmeric1 tsp
- Salt2 tsp
- Coconut oil3 tbsp
- Mustard seeds1 tsp
- Fenugreek seeds0.5 tsp
- Curry leaf15 piece
- Ground coriander2 tsp
- Ground cumin1 tsp
- Kashmiri chilli powder1 tsp
- Water100 ml
- Fresh coconut100 g
- Coconut milk400 ml
- Tamarind paste1 tbsp
- Fresh coriander15 g
Tools
Large wide heavy based panWork surfaceWhite onion bowl (small bowl)Garlic bowl (small bowl)Green chillies bowl (small bowl)Plum tomatoes bowl (small bowl)Chef's knifeMedium bowlWooden spoonPeelerLadleServing bowlChopping board
Method
1
Peel the onion, halve it through the root and set it on the board.
30sChopping board, Chefs knifeWhite onion · 200 g
2
Finely chop the peeled onion into small, even pieces.
1 minChopping board, Chefs knifePeeled onion · step 1
3
Transfer the chopped onion to a small bowl and set aside.
Result · Finely chopped white onion · used in step 24
5sWhite onion bowl (small bowl)Finely chopped white onion · step 2
4
Crush each garlic clove flat with the side of the knife and slip off the skins.
30sChopping board, Chefs knifeGarlic · 6 clove
5
Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth.
40sChopping board, Chefs knifePeeled garlic cloves · step 4
6
Scrape the minced garlic into a small bowl.
5sGarlic bowl (small bowl)Finely minced garlic · step 5
7
Peel the ginger using the edge of a peeler, scraping away the skin.
20sChopping board, PeelerFresh ginger · 30 g
8
Mince the peeled ginger into tiny pieces, then rock and chop until almost paste-like.
40sChopping board, Chefs knifePeeled fresh ginger · step 7
9
Add the minced ginger to the bowl with the garlic.
Result · Finely minced garlic and minced ginger · used in step 26
5sGarlic bowl (small bowl)Minced ginger · step 8
10
Slice the green chillies into thin rounds, seeds and all.
30sChopping board, Chefs knifeGreen chilli · 3 piece
11
Tip the sliced chillies into a small bowl.
Result · Sliced green chillies · used in step 28
5sGreen chillies bowl (small bowl)Sliced green chillies · step 10
12
Roughly chop the plum tomatoes into coarse chunks.
45sChopping board, Work surface, Chefs knifePlum tomatoes · 300 g
13
Transfer the chopped tomatoes to a small bowl.
Result · Roughly chopped plum tomatoes · used in step 34
5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 12
14
Cut the fish fillets into large, even chunks roughly 4 cm across, discarding any pin bones you find.
1 minChopping board, Chefs knifeWhite fish fillet · 800 g
15
Place the fish pieces in a medium bowl.
5sMedium bowlSliced fish pieces · step 14
16
Add the turmeric to the fish.
5sMedium bowlGround turmeric · 0.5 tsp
17
Add a pinch of salt to the fish.
5sMedium bowlSalt · 0.5 tsp
18
Turn the fish gently with your hands to coat every piece evenly in the turmeric and salt.
Result · Marinated fish pieces · used in step 43
15sMedium bowl
19
Pour the coconut oil into the large wide pan.
5sLarge wide heavy based panCoconut oil · 3 tbsp
20
Set the pan over a medium-high heat and warm the oil until it shimmers and is just beginning to haze.
1 minLarge wide heavy based pan
21
Add the mustard seeds to the hot oil and let them pop for 20 to 30 seconds, shaking the pan gently.
30sLarge wide heavy based panMustard seeds · 1 tsp
22
Add the fenugreek seeds and stir for 15 seconds until they turn a shade darker.
15sLarge wide heavy based panFenugreek seeds · 0.5 tsp
23
Drop in the curry leaves and stand back as they splutter in the oil.
15sLarge wide heavy based panCurry leaf · 15 piece
24
Tip the finely chopped onion into the pan.
5sLarge wide heavy based panFinely chopped white onion · step 3
25
Cook the onion, stirring regularly, for about 8 minutes until it is soft and golden at the edges.
8 minLarge wide heavy based pan, Wooden spoon
26
Add the minced garlic and ginger to the pan.
5sLarge wide heavy based panFinely minced garlic and minced ginger · step 9
27
Stir and cook for 2 minutes until the raw smell of garlic and ginger disappears.
2 minLarge wide heavy based pan, Wooden spoon
28
Add the sliced green chillies to the pan.
5sLarge wide heavy based panSliced green chillies · step 11
29
Spoon in the ground coriander.
5sLarge wide heavy based panGround coriander · 2 tsp
30
Add the ground cumin.
5sLarge wide heavy based panGround cumin · 1 tsp
31
Add the remaining turmeric.
5sLarge wide heavy based panGround turmeric · 0.5 tsp
32
Add the Kashmiri chilli powder.
5sLarge wide heavy based panKashmiri chilli powder · 1 tsp
33
Stir everything together and cook for 1 minute, pressing the spices into the onion so they toast rather than scorch.
1 minLarge wide heavy based pan, Wooden spoon
34
Tip the chopped tomatoes into the pan.
5sLarge wide heavy based panRoughly chopped plum tomatoes · step 13
35
Pour in the water to help the tomatoes break down.
5sLarge wide heavy based panWater · 100 ml
36
Stir and cook over a medium heat for about 5 minutes, mashing the tomatoes as they soften, until the masala is thick and the oil begins to separate at the sides.
5 minLarge wide heavy based pan, Wooden spoon
37
Add the fresh coconut to the pan.
5sLarge wide heavy based panFresh coconut · 100 g
38
Stir the fresh coconut through the masala and cook for 1 minute to warm it through.
1 minLarge wide heavy based pan, Wooden spoon
39
Pour the coconut milk into the pan.
5sLarge wide heavy based panCoconut milk · 400 ml
40
Stir in the tamarind paste.
5sLarge wide heavy based panTamarind paste · 1 tbsp
41
Add the salt and stir to combine.
5sLarge wide heavy based panSalt · 1.5 tsp
42
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavours meld.
5 minLarge wide heavy based pan, Wooden spoon
43
Lower the marinated fish pieces gently into the simmering sauce in a single layer.
10sLarge wide heavy based panMarinated fish pieces · step 18
44
Simmer without stirring for 7 to 8 minutes, spooning the sauce carefully over the fish once or twice, until the fish is just cooked through and flakes when pressed gently.
8 minLarge wide heavy based pan
45
Tear the fresh coriander leaves roughly and scatter them over the curry.
10sLarge wide heavy based panFresh coriander · 15 g
46
Ladle the fish curry generously into a warm serving bowl, taking care to keep the fish pieces whole.
Result · Fish Curry with Coconut
30sServing bowl, LadleFish curry with coconut and fresh coriander · step 45
Printed 6 October 2026