FISH CURRY WITH COCONUT MILK | FISH IN COCONUT CURRY SAUCE | COCONUT MILK FISH RECIPE

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-bought spice mix

Homemade blends can be tailored for health, while store mixes are often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile, while dried cilantro is cost-effective.

Cut the fish fillets into 2 inch pieces.

Grate the onion, chop the tomato and the coriander leaves, slit the green chillies.

Prepare the coconut milk, ready made coconut milk can also be used.

Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves.

Add the grated onion and fry on medium to low heat for 5-6 mins till it starts changing colour.

Add the ginger garlic paste, mix & fry on low heat for around 2-3 mins till the mixture is light brown in colour.

Add the chopped tomato and 1 tsp salt, mix and cook on medium heat for around 2-3 mins till soft.

Add all the spice powders, give a mix and fry on medium heat for 2 mins. You may add a splash of water if needed.

Add the coconut milk & 150 ml of water. Cook on low heat for 2 mins.

Add the fish pieces, a pinch of salt and cover & cook on low heat for around 5 mins.

Remove lid, give a stir and again cover & cook on low heat for another 5 mins.

Remove lid, add 1 tsp lemon juice, give a mix and simmer for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens