Fish in A Light Coconut Milk Curry is a gentle, soothing dish that brings together the natural sweetness of coconut milk with perfectly cooked fish. I learned this recipe from my grandmother, who always said the secret lies in shaking, not stirring, to keep the fish pieces intact. The blend of fresh spices and coconut creates a curry that’s light enough for lunch but satisfying enough for dinner.
About the Recipe
This curry stands out because it uses fresh coconut milk instead of canned, giving it a clean, natural taste. The cooking method is gentle – we shake rather than stir to keep the fish whole. The spices are minimal but work together perfectly, and the touch of vinegar at the end adds just the right balance to the creamy coconut milk.
Why You’ll Love This Recipe
The beauty of this curry lies in its simplicity. You’ll love how the fish stays tender and doesn’t break apart, thanks to the gentle cooking method. The sauce is light but full of flavor – not too spicy, not too rich. It’s an easy recipe that looks and tastes like you spent hours in the kitchen. Plus, you can adjust the spice level by changing the number of green chilies.
Fish in A Light Coconut Milk Curry
Cooking Tips
– Don’t skip the rice washing step – it helps thicken the curry
– Extract coconut milk by squeezing firmly through a clean cloth
– Keep the heat low when adding the thick coconut milk
– Never stir the curry once the fish is added – gentle shaking is key
– Use the freshest fish possible for best results
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with steamed rice. Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours. Reheat gently on low heat to prevent the sauce from splitting.
Similar Recipes
- Kerala Fish Molee
- Goan Fish Curry
- Thai Green Fish Curry
Nutrient Benefits
This dish packs a healthy punch. Fish provides lean protein and omega-3 fatty acids. Fresh coconut milk offers healthy fats and minerals. The spices like turmeric and cumin add antioxidants, while garlic brings its immune-boosting properties to the table.
Fish in A Light Coconut Milk Curry
Ingredients
- 500 gms Fish (pomfret/ seer/ black pomfret - sliced)
- 2 cups Coconut (grated)
- 1 ½ cups Warm water
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Uncooked Rice (washed)
- 1 tsp Garlic (chopped)
- 1/2 Onion (small, chopped)
- 1 Green Chillies (chopped plus 2, slit)
- 2 tbsp Vegetable Oil
- 1 Onion (Medium, finely sliced)
- 1/4 tsp Sugar
- 1 tbsp Vinegar
Instructions
- Wash the fish, apply 1 tsp salt and keep aside.
- Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion and 1 chopped green chilli to extract thick, spicy coconut milk.
- Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk.
- Keep separate. Heat the oil in a pan.
- Add the onion and saute for 3 minutes till soft.
- Add the thin coconut milk, salt, and sugar.
- Cook partially covered for 10 minutes.
- Add the fish and slit green chillies and cook for 5 minutes till done.
- Shake the pan to mix. Do not stir.
- Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally.
- Do not let the mixture boil. Adjust seasoning.
- Remove from heat.
- Serve hot with steamed rice.
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Frequently Asked Questions
Can I use canned coconut milk instead of fresh?
While fresh coconut milk gives the best flavor, you can use canned. Choose full-fat coconut milk and dilute it slightly with water to match the consistency of fresh milk. The taste will be different but still good.
What’s the best type of fish to use?
Firm white fish works best – pomfret, seer, or black pomfret are ideal. They hold their shape well during cooking and absorb the flavors nicely.
Why shouldn’t we stir the curry?
Stirring can break up the fish pieces. Shaking the pan gently helps mix everything while keeping the fish intact.
