Flaky white fish cooked in a flavorful coconut curry, perfect with fragrant basmati rice.
Fish and coconut are both popular ingredients in the coastal regions around the world. Coconut fish curry is a common dish with these abundant ingredients. Each culture has its own version. This is an Indian version of coconut fish curry. It is a mild curry to ensure the taste of the fish and coconut come through. You can use any white fish fillets, Cod, Whiting, Sea Bass all work well; although Tilapia is my favorite for this dish.
In Indian subcontinent, this is a popular dish especially in the south enjoyed with plain white basmati rice. Whereas in the East African coastal area, many eat this with Mahambri. The coconut curry/gravy is meant to be thin so that any bread or rice will soak up all the flavors.
You can use whole white fish of your choice, slices with bones, or for kids preferably skinless boneless fish fillets. Since fish cooks so fast, this is a fairly quick dish to make. You can cook it on the stove, or once the gravy is ready, add the fish and bake it the rest of the way in the oven. With a squeeze of fresh lime on top, this is a winner for any fish lovers!
Makes 4 servings
Time: 20 mins
Ingredients:
- 4 white fish fillets, cut into big pieces (3-4 pcs from 1 fillet)
- 2 tbsps oil
- 1/2 tsp Mustard seeds (rai)
- 6 curry leaves
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric (haldi)
- 1/4 tsp red chili powder, flakes, whole fresh green chili, or dried red chili
- 3/4 tsp salt
- 1 tsp dried Kasuri Methi (optional)
- 1 1/2 tbsp fish curry masala powder (I like MDH brand)
- 1 cup onion ground to a paste
- 2 cups water + 1/2 cup of coconut milk powder OR 2 1/2 cups canned coconut milk (thick: gata)
- Optional thickener: 1/2 – 1 cup dry mashed potato flakes
- 1 tsp lemon or lime juice
- Garnish: chopped fresh cilantro and a wedge of lime
Method:
- In a pot, at high heat add oil, curry leaves, whole chili, rai. Stir fry for about 2 mins till they splutter.
- Add crushed onion paste and stir fry for 5 mins
- Add ginger garlic paste and stir fry for another min.
- Add all the powder spices, salt, and Kasuri methi. Stir well.
- Add coconut powder and water or canned coconut milk whichever you are using. Lower to medium heat, stir, cover and cook on medium heat for 5 mins, stir in between.
- Add fish pieces, stir and coat all the fish pieces in the gravy. Cook for 8-10 mins or till the fish is cooked. Avoid stirring as fish pieces will fall apart.
- Add potato flakes, gently stir in.
- Garnish with chopped fresh cilantro leaves and lime wedge
- Serve with rice and enjoy!
Tips:
- If you like the consistency thin, omit the potato flakes. If you would like the curry to be thicker, add dry potato flakes (used for instant mashed potatoes). This is a great trick to thicken gravies, they will never know it was potatoes!