Coconut Curry Fish Fish curry Indian

Fish in Tomato and Coconut Gravy – Fish Curry with Mint Leaves

fish curry

Fish cooked in tomato and coconut gravy, mint leaves made this fish curry aromatic…

I stepped out a bit from my comfort zone and made this fish curry. Whenever I make fish curry, I follow the usual Kerala style fish curry preparation methods. It gets hard for me to try a different kind of fish curry. So, this time I tried making the fish curry a little differently. Instead of making a paste with grated coconut alone, I added tomatoes to it. Also, I added mint leaves which is quite unusual in fish curries. Yes, I said no to curry leaves and cilantro. My hubby and I loved this fish curry and was served along with Idiyappam (Steamed Kerala style rice noodles).

For Idiyappam recipe, click here.

fish in tomato coocnut gravy

Preparation Pictures

After adding tomato-coconut paste


Making fish curry

making fish curry

Fish in Tomato and Coconut Gravy - Fish Curry with Mint Leaves
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
For making paste
  • Tomatoes, chopped- 2
  • Grated coconut- ½ cup
  • Small onions- 4
  • Whole Peppercorns- ½ tsp
  • Cumin seeds- ½ tsp
  • Water- ½ cup
For making the curry
  • Fish, cubed- 10 to 12 pieces (use mild tasting fish like tilapia, bass, red snapper)
  • Coconut oil- 1 tbsp
  • Sesame oil- ½ tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Dried red whole chilies, halved- 2
  • Onion, chopped- 1
  • Green chilies, chopped-1 or 2
  • Fresh tamarind juice- 3 inch slice tamarind soaked in ½ cup warm water
  • Chili powder- ¾ to 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Ground pepper- ⅛ tsp
  • Garam masala- ½ tsp
  • Mint leaves, chopped- 4 large leaves
  • Warm water- 1 cup
  • Salt- 1½ tsp
  1. In a blender, grind the ingredients mentioned "for making paste" into a smooth paste. Keep it aside.
  2. Soak fresh tamarind in lukewarm water for 5 minutes, squeeze the tamarind in the water well, strain the juice and keep it aside.
  3. Cut the fish into cubes or 2 inch slices. I used bass fish.
  4. Place a large saucepan over medium heat, add both coconut oil & seasme oil, let oil turn hot.
  5. Add mustard seeds, let it splutter.
  6. Add fenugreek seeds and the halved dried red chilies, saute for a few seconds.
  7. Add onions and chopped green chilies, season with ½ tsp salt and saute till onions turn translucent.
  8. Add the ground tomato-coconut paste, combine well and cook for a few minutes.
  9. Add chili powder, turmeric powder, coriander powder, ground pepper and 1 tsp salt, combine well and cook for a couple of minutes.
  10. Add the tamarind extract, combine well.
  11. Add 1 cup warm water, combine well.
  12. Let the gravy come to a slight boil.
  13. Taste and add more salt and chili powder if needed for more spice.
  14. Add the fish into the gravy.
  15. Add the chopped mint leaves.
  16. Cook covered for a few minutes till the fish has cooked well.
  17. Open the lid and sprinkle garam masala over the fish curry.
  18. Cook for a couple more minutes, remove the pan from the heat and keep it covered for sometime.
  19. Serve this fish curry with rice, idiyappam, pathiri, orotti, chapati 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...