Coconut Fish curry

Weekends call for a satisfying, scrumptious meal and what better than Coconut Fish Curry! Perfectly and tenderly cooked, fish curry is deceptively simple, well-balanced and inviting to the senses. It truly is a classic, winning dish 🙂

The tanginess of the kokum and fragrant flavors of the spices blend wonderfully to give you an aromatic, super delicious fish curry that’s comforting for your palate.


  • Fish – 6 pieces
  • Onion – 1 medium sized
  • Grated coconut – 5 tbsp
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Garam masala – 1/4 tsp
  • Kokum – 4 pieces
  • Curry leaves 9-10
  • Mustard seeds – 3/4 tsp
  • Oil 2 -3 tbsp
  • Salt as required


  • You can use king fish, tilapia, mackerel, or any fish you like. Wash thoroughly.
  • Soak Kokum in some warm water and keep aside.
  • Roughly chop onions.
  • Grind together onions, grated coconut, ginger-garlic paste, coriander seeds, cumin seeds, red chili powder into smooth paste.
  • Heat oil in a wok. Once the oil is hot, add mustard seeds. Once they splutter add curry leaves.
  • Add the ground masala and fry well. Add turmeric powder, garam masala and salt.
  • Once the masala forms a lump and oil separates, add about 4 cups of water and bring it to boil.
  • Make sure the gravy is of medium consistency and be careful while adding water. Add 3 cups first and depending on the consistency you desire, add more water accordingly.
  • Mix little water in Kashmiri red chili powder and add it to the gravy.
  • Also add the soaked Kokum with the water.
  • Once the gravy comes to a boil, add the fish pieces and cook on medium flame for 10-15 minutes. Fish cooks faster.
  • Serve with steamed white rice, boiled rice or rice rotis and enjoy J

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