Coconut Milk Fish curry Kerala

Fish Cooked In Coconut Milk – Rich Creamy & Delicious

Fish cooked in coconut milk, rich, creamy & delicious…

Fish cooked in coconut milk is a popular dish in many cuisines around the world, especially in tropical regions where both fish and coconuts are abundant. This dish is known for its rich, creamy texture and delicious flavor.

Fish Cooked In Coconut Milk - Rich Creamy & Delicious
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 People
To grind
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Green chilies- 2
For cooking
  • Coconut oil- 2 tbsp
  • Cumin seeds- ½ tsp
  • Fennel seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Shallots, chopped- 3 large or 6 small/pearl onions
  • Tomato, chopped- 1
  • Turmeric powder- ¼ tsp
  • Coriander powder- ½ tbsp
  • Ground black pepper- 1 tsp
  • Salt- 1½ tsp
  • Warm water- ½ cup
  • Fish pieces- 6 to 8 pieces, (whiting, sea bream, sea bass, salmon, kingfish)
  • Coconut milk- ½ cup, slightly thick
  • Ground black pepper- ¼ tsp
  1. I've taken whiting fish, it's a light tasting fish & has a slightly sweet taste.
  2. You can use sea bream, sea bass, kingfish or salmon.
  3. To a blender jar, add ginger, garlic & green chilies, and grind to a coarse paste.
  4. Place a clay pan or saucepan over medium heat.
  5. Add coconut oil.
  6. Add the ground ginger, garlic, green chilies, saute for a minute.
  7. Add cumin & fennel seeds, saute for a minute.
  8. Add curry leaves, combine well.
  9. Add shallots, season with 1 tsp salt, saute till shallots turn light golden in color.
  10. Add chopped tomato, cook till tomato has mashed up.
  11. Add the spices & ½ tsp more salt. Combine well.
  12. Add ½ cup warm water, let the water come to a slight boil.
  13. Add the fish pieces, and immerse the fish in the gravy.
  14. Close the pan with the lid & cook for a few minutes till the fish has cooked through.
  15. Open the lid, Add ½ cup slightly thick coconut milk.
  16. Gently combine well & cook for 2 minutes.
  17. Sprinkle ¼ tsp ground black pepper, gently mix & cook for a minute.
  18. Take the pan off the heat & keep it covered for a few minutes.
  19. Enjoy this curry with rice, chapati, appam, idiyappam, 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...