Fish Coconut Curry

By Garam Masala Kitchen
October 2, 2017
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Author Notes: Fish Coconut Curry- White flaky fish simmered in sweet and creamy coconut milk, seasoned with fragrant Indian spices, that’s what this recipe is all about- simple and delicious!
Growing up I remember going to this hole-in-the-wall kinda place that served South-Indian non-vegetarian delicacies and one of those was Coconut Fish Curry, and I just LOVED it! Super light fish that was prepared in a coconut milk broth with aromatics and tons of curry leaves and served over a mountain of steamed white rice, that was one satisfying meal!
It took me years of trials and errors to get this recipe right. Since it wasn’t a written down recipe and I was working purely from memory, it took a few experiments but I finally got it to taste almost the same as that awesome fish curry! (Either that, or my subconscious had had enough of experimentation :-)
Watch the video recipe here: ; Full recipe and more at: http://garammasalakitchen...
Garam Masala Kitchen

Serves: 4

  • 1 pound Tilapia filets, cut in 2 inch pieces
  • 1 tablespoon olive oil
  • 1 can coconut milk
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic, crushed or ground)
  • 10-15 curry leaves (or 2-3 kaffir lime leaves)
  • 1/2 medium onion, sliced
  • 1/2 green pepper, sliced
  • 1/2 orange or yellow pepper, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Red Chili Powder (adjust to your taste)
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 2-3 sprigs of cilantro
  • 6-8 fresh mint leaves (Optional)
  • 1/2 teaspoon fresh lime juice (to be adding before serving)
  1. Prep: Cut Tilapia in 2 inch pieces. Slice onions and bell peppers. Finely chop ginger-garlic or pulse a few times in a mini-food processor.
  2. Turn Instant Pot on Sauté. Wait 30 seconds and add oil and mustard seeds. When the mustard seeds begin to splutter, add curry leaves and ginger-garlic paste and sauté for 30 seconds. Add sliced onions and bell peppers. Sauté another 30 seconds.
  3. Add all spices, stir well and sauté another 30 seconds. Add coconut milk and mix well. Add Tilapia which is cut in to 2 inch pieces, a few cilantro sprigs and and stir well to coat fish with coconut milk. Optionally, you can add a few mint leaves on top, this gives the coconut curry a very mild and sweet minty aroma, very subtle though.
  4. Close the lid of the pan and set the pressure valve to 'sealing'. Cook on Manual (high) for 2-3 minutes, depending on how thick the fish filets are. Quickly release the pressure (QR). Finish the curry with a light squeeze of lime and serve with brown rice/white rice or a slice of toasted baguette!

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