Clay Pot Recipes Coconut Milk Fish Fish curry Indian Kerala Korma Sea food

Fish Korma – Fish in Creamy Coconut and Tomato Gravy

fish korma

Shallow fried fish submerged in creamy coconut and tomato gravy, absolutely delicious…

Every time I cook with fish, I try to make it differently. I’ve already shared the recipe for making so many different kind of fish curries.

Fish is a staple food for non-vegetarians in Kerala. My family being a hard core non-vegetarians, either fish or meat will be served almost everyday along with other vegetarian side dishes. I grew up having catch of the day fishes while in Kerala, fish curry and fish fry are often served for lunch along with rice. Now, I don’t make fish that often as my Man is not a huge fan of fish. But when I make fish I get greedy and eat quite a bit.

The other day, I bought pomfret and made this Korma. Pomfret is one of my favorite fishes. In North America, it’s available at Asian supermarkets. It’s a popular fish in Kerala too. I shallow fried the marinated fish and further cooked it in a creamy coconut and tomato gravy. This fish curry is rich, flavorful and finger licking delicious…

fish in coconut milk

Fish Korma - Fish in Creamy Coconut and Tomato Gravy
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
To marinate fish
  • Pomfret or King fish or Salmon - 8 pieces
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 1 tsp
  • Garam Masala- ½ tsp
  • Salt- 1 tsp
For making gravy
  • Oil, used for frying fish- 3 tbsp
  • Onions, sliced thin- 3
  • Curry leaves- 1 sprig
  • Ginger-Garlic paste- 1 tbsp
  • Green chilies, halved- 2 (optional)
  • Tomatoes, chopped- 2
  • Tomato paste- 2 tbsp
  • Coriander powder- 1 tsp
  • Garam masala- ½ tsp
  • Coconut milk, thin- 1 cup (for thin gravy add 1½ cups thin coconut milk)
  • Salt- 1 tsp
Other ingredients
  • Oil- ½ cup for shallow frying fish
  1. In a large bowl, combine the fish pieces with all the above mentioned ingredients "to marinate fish". Keep aside for 15 minutes.
  2. Place a frying pan over medium heat, add ½ cup oil.
  3. Place the marinated fish in the oil, pan-fry the marinated fish till both sides turn golden brown in color. Do not deep fry.
  4. Transfer the pan-fried fish to a plate, keep aside.
  5. Place a clay pan or non-stick pan over medium heat.
  6. Add 3 tbsp of oil used for frying fish. Let oil turn hot.
  7. Add onions, season with salt.
  8. Add curry leaves, green chilies & ginger-garlic paste.
  9. Cook till onions turn light golden in color.
  10. Add tomatoes, cook covered till tomatoes are almost cooked.
  11. Add tomato paste, combine well.
  12. Add coriander powder & garam masala, combine well.
  13. Add thin coconut milk, combine well and let come to a slight boil.
  14. Add the pan-fried fish to the coconut milk gravy.
  15. Cover the pan and cook for 3 minutes till the gravy thickens.
  16. Don't stir the fish too much as it will break apart. Instead, gently swirl the pan.
  17. Taste and add more salt if needed- for more heat ground black pepper can be added.
  18. This dish has thick gravy. If you prefer thin gravy- add ½ cup more thin coconut milk or water & cook for 2 minutes.
  19. Remove the pan from the heat and keep covered for a few minutes.
  20. Serve this fish korma with rice, chapti, idiyappam, pathiri, appam 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...