Indian Fish Curry with Coconut Milk

Overhead shoot of fish curry over a bed of rice

4.12 from 51 votes

Indian Fish Curry with Coconut Milk

Indian Fish Curry with Coconut Milk, so flavourful and easy to make, ready on the table in way under 30 minutes. I used monkfish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience. A delicious dinner recipe that goes well with the whole family. My fish curry is so easy to customise, make it as mild or as spicy as you like. Use full-fat coconut milk for a rich and creamy curry sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 85kcal

Author: Daniela Apostol

Ingredients

3 monkfish fillets
1 onion
3 cloves of garlic
1 tablespoon chopped ginger
1 tin full-fat coconut milk (400 g, 13 oz)
1 tin chopped tomatoes (400 g, 13 oz)
2 tablespoon vegetable oil
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
fresh coriander or parsley to garnish
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Heat up the oil on a low to medium heat.
Peel and chop the onion, and fry gently until translucent.
Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
Add the spices, salt and pepper, and give it a good stir.
Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.

Video

Notes

I tend to use chopped tomatoes for all sorts of sauces - they are cheap, easy to use, and just convenient to store in a cupboard and use whenever you need to.
But, of course, fresh tomatoes can be used as well if you happen to have some juicy, well ripe tomatoes. I wouldn't recommend fresh tomatoes when they are not in season - they are pretty much tasteless, and the sauce won't be as rich and flavorful, hence why l'd rather go for the canned ones.
If you do use fresh tomatoes, add them after you add the spices, and leave to cook for a few minutes until they become mushy - add the coconut milk after, in this way you make the most of the delicious tomatoes.
ALWAYS USE FULL-FAT COCONUT MILK - the lighter one is pretty much just coloured water - it won't bring any goodness to the sauce, and the curry will be rather bland. Make sure you use the coconut cream in it too - and you get one creamy, rich and fragrant sauce to lick you fingers clean.

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