Fish Curry in Coconut Milk is my go-to recipe when I want something special yet simple. The coconut milk makes the curry silky smooth, while the blend of spices creates layers of flavor. I learned this recipe from my mom, and it’s become a family favorite. The cashews add a lovely crunch, and the raw mango brings a subtle tanginess that makes this curry stand out.
About the Recipe
This recipe takes basic ingredients and turns them into something magical. The fish soaks up the flavors during marination, and the coconut milk creates a smooth, rich gravy. It’s not too spicy, making it perfect for the whole family. The rice flour helps thicken the curry just right, while the nutmeg adds a warm finish.
Why You’ll Love This Recipe
You’ll love how the fish stays tender and flaky in the creamy coconut sauce. The recipe is straightforward – no fancy techniques needed. The combination of cashews and raw mango creates an interesting texture contrast. The spices are balanced, not overwhelming, and the coconut milk brings everything together beautifully. Plus, it’s quick enough for weeknight cooking but special enough for guests.
Fish Curry in Coconut Milk
Cooking Tips
– Don’t skip the marination time – it helps the fish absorb flavors
– Use thick coconut milk for best results
– Stir gently after adding fish to prevent breaking
– Mix rice flour with a little water before adding to prevent lumps
– Keep the heat low after adding coconut milk to prevent curdling
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice or bread. Leftovers keep well in the fridge for up to 2 days. Reheat gently on low heat to prevent the coconut milk from splitting.
Similar Recipes
- Shrimp Coconut Curry
- Fish Molee
- Goan Fish Curry
- Kerala Style Fish Curry
Nutrient Benefits
This curry is packed with protein from fish and healthy fats from coconut milk. Cashews provide essential minerals and good fats. The spices like ginger and garlic offer anti-inflammatory benefits. It’s naturally gluten-free and rich in omega-3 fatty acids from fish.
Fish Curry in Coconut Milk
Ingredients
- 3/4 kg Fish (cleaned)
- 1 tbsp Oil
- 2 2 Green Chillies (whole, slit)
- 200 200 Cashewnuts
- 1/2 tsp Ginger (grated))
- 1/2 tsp Garlic (finely chopped)
- 1/4 tsp Cardamom Powder
- 1/4 tsp Coriander Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Aniseed Powder
- 2 tbsp Raw Mango (peeled and cubed)
- 1/2 tsp Sugar
- 1 tsp Rice Flour
- 1 cup Coconut Milk
- Nutmeg Powder -(a pinch)
- Salt as per ptaste
For the Marinade:
- 1 tsp Turmeric Powder
- 1 tbsp Lime Juice
- 1/2 tsp Salt
Instructions
- Mix the marinade ingredients in a bowl.
- Rub into fish and keep aside for 15 to 20 minutes.
- Heat oil in a pan over medium heat.
- Add chillies, cashewnuts, ginger, garlic, powdered spices and mango.
- Fry for 2 minutes and add 2 cups of water.
- Bring to a boil.
- Lower heat.
- Add the marinated fish with the marinade.
- Add sugar and salt.
- Cover and cook for 10 to 12 minutes.
- Make a smooth paste of the rice flour.
- Add coconut milk and rice flour paste.
- Cook for 5 more minutes, stirring constantly to make sure the flour is dissolved fully.
- Remove from heat.
- Add the nutmeg powder and cover for 2 minutes.
- Garnish with spring onions.
- Serve with cooked rice.
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Frequently Asked Questions
Can I use frozen fish for this curry?
Yes. Thaw the fish completely and pat it dry before marinating. Make sure there’s no excess water to prevent diluting the curry.
What type of fish works best?
Firm white fish like cod, halibut, or sea bass work great. They hold their shape well during cooking and absorb flavors nicely.
Can I make this curry less spicy?
Reduce the number of green chilies or remove their seeds. You can also skip the chili powder in the marinade if you prefer a milder taste.
