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Easy Fish Curry With Pomfret & Roasted Coconut Gravy- My Version


Fish curry with roasted coconut & pomfret cooked in a cast-iron skillet…

Totally my way. Hailing from Kerala, I love seafood. In Canada, I mostly cook fish during summer. Whenever I make fish curries, I’ll end up making Kerala-style fish curries. In Kerala, there are many ways of making fish curries, with or without coconut. This time, I made the fish curry my way on a cast iron pan. Roasted coconut slices along with some spices & ground into a smooth paste. Cooked the fish in the roasted coconut paste. Aromatic & finger-licking fish curry was ready in no time.

Pomfret is one of my favorite fish & I enjoy cooking with whole fish. You can add any kind of fish for making this curry.

Cooking Video

Easy Fish Curry With Pomfret & Roasted Coconut Gravy- My Version
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
For Roasting
  • Coconut oil- 2 tbsp
  • Whole black peppercorns- 1 tsp
  • Coconut slices- ½ cup (or add 1 cup grated coconut)
  • Ginger, chopped- 1-inch slice
  • Garlic, chopped- 2 large cloves
  • Shallots, sliced- 2 (or add 5 pearl or small onions)
  • Curry leaves- 10 leaves
  • Coriander seeds- ½ tbsp
  • Turmeric powder- ½ tsp
For making curry
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Curry leaves- 10 leaves
  • Water- ½ cup
  • Salt- 1½ tsp
  • Tamarind extract- ¼ cup (3-inch slice tamarind soaked in ¼ cup water)
  • Pomfret fish- 3 to 5, small whole golden pomfret or add other kinds of fish pieces
  • Curry leaves- a few leaves
  • Coconut oil- 1 tsp
  1. I've used whole golden pomfret for making this curry. You can add any kind of fish like sardines, mackerel, king fish, salmon, red snapper, etc.
  1. Place a cast-iron pan or clay pan over medium heat.
  2. Add coconut oil, whole peppercorns & coconut slices; roast for 2 minutes.
  3. You can also add 1 cup grated coconut instead of coconut slices.
  4. Add shallots. ginger, garlic, curry leaves & coriander seeds.
  5. Roast for a few minutes till coconut & shallots turn golden in color.
  6. Add turmeric powder, roast for a minute.
  7. Remove the pan from the heat, let cool down.
  8. Transfer to a blender jar, add 1 cup water & grind to a smooth paste.
  9. In a bowl, soak 3-inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes.
  10. Squeeze the tamarind in water, extract the juice & discard the skin. Keep aside.
Cooking fish curry
  1. Place the cast iron pan or claypan over medium heat.
  2. Add coconut oil, let turn hot.
  3. Add mustard seeds, let splutter.
  4. Add fenugreek seeds & curry leaves, saute for a few seconds.
  5. Add the ground coconut paste.
  6. Rinse the blender jar with ½ cup water & add that water to the pan. Combine well.
  7. Add salt & tamarind extract.
  8. Cook for a few minutes, let the gravy come to a slight boil.
  9. Add the fish.
  10. Cover with a lid, cook for total of 15 minutes,
  11. After every 4 minutes, open the lid gently stir the gravy & ensure the fish is not sticking to the pan.
  12. After 15 minutes of cooking, remove the pan from the heat.
  13. Finally, garnish with some curry leaves & drizzle a tsp of coconut oil.
  14. Close the pan with the lid & keep covered for a few minutes.
  15. The curry has a thick gravy.
  16. Serve the fish curry along with rice, chapati, appam, idiyappam, pathiri, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...