White flaky fish simmered in sweet and creamy coconut milk, seasoned with fragrant Indian spices, that's all there is to this simple and delicious recipe for Coconut Fish Curry, using the Instant pot or stovetop.
Try this easy, 30-minute recipe and enjoy this curry with coconut rice or steamed basmati rice.
If you're trying to add more fish recipes to your menu, you've got to try this curry!
It's a mild but flavor-packed curry in which fish is cooked in a coconut milk broth with aromatics and fresh herbs, and served with aromatic basmati rice. A simple and very satisfying meal!
This recipe is inspired by the south-Indian delicacy called Kerala Fish Curry and comes together easily in under 30 minutes, using the Instant pot or stove.
An added bonus of this recipe is that it’s gluten-free, low-carb, and completely dairy-free. Coconut milk adds a naturally sweet flavor that complements the buttery texture of the fish.
I typically serve this with coconut rice or brown rice. And on days when hubby and I want to eat a low-carb meal, I pair it with Indian-spiced cauliflower rice.
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Ingredients - Notes & Substitutions
All you need is fish fillets and commonly used Indian spices to make this delicious Indian Fish Curry. Let's take a look at all ingredients and possible alternatives.
Fish: Any white flesh fish would be great, like Mahi-Mahi, Tilapia, Cod, Sea Bass or Halibut. If using frozen, thaw it in the fridge overnight.
Oil: Use either olive oil or coconut oil for a stronger coconut flavor.
Mustard Seeds: I use brown/black mustard seeds that are available at any Indian market, or online.
Curry leaves: These add a citrusy aroma and flavor to the curry. If you can't find them, use a teaspoon of lime zest instead. Alternatively, use Thai basil leaves.
Onion & Serrano pepper: Use any type of onion, sliced thinly. Serrano pepper is a personal preference and completely optional. For a milder curry, deseed the chili or skip it altogether.
Ginger and Garlic: For the best flavor, I use freshly ground ginger-garlic paste or store-bought frozen cubes. These offer superior flavors as compared to the jarred pastes.
Bell Peppers: Peppers add textural contrast to the creamy curry, use any combination of bell peppers.
Coconut Milk: Full-fat coconut milk is ideal for a creamy, rich flavor. Low-fat coconut milk is a great alternative if you’re watching the calories!
Spices: Classic ground Indian spices like turmeric, coriander, cumin, and garam masala flavor this curry. I add a touch of red chili powder for mild heat but skip it if you prefer your curry mild.
Fresh Herbs: Cilantro works great for garnish, and for a little green. Sometimes I add mint leaves. This is completely optional, however, I do love the subtle flavor it adds to the curry.
Lime juice: Fresh lime or lemon juice adds the perfect citrusy finish.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Coconut Fish Curry
Here are the step by step instructions for this delicious Indian fish curry in the Instant Pot:
Step 1- Sauté the vegetables. Select Sauté. Wait 30 seconds and add oil and mustard seeds. When the mustard seeds begin to splutter, add curry leaves, ginger, and garlic paste, and sauté for 30 seconds. Add sliced onions and bell peppers. Sauté for a minute.
Step 2- Add the spices and coconut milk. Add all spices, stir well and sauté for another 30 seconds. Add coconut milk and mix well. Bring it to a simmer, for about a minute, this prevents the coconut milk from curdling under pressure.
Step 3- Add the fish. Add fish pieces, and a few cilantro sprigs, and stir well to coat fish with coconut milk. Optionally, you can add a few mint leaves on top, this gives the coconut curry a very subtle and sweet minty aroma.
Step 4- Cook the fish curry. Lock the lid in place. Select pressure cook or manual and adjust to LOW pressure. Cook for 2 minutes.
Step 5- Serve the fish curry. Quickly release the pressure (QR) by following your cooker's instructions. Finish the curry with a light squeeze of lime (or lemon) and serve.
Stovetop Fish Curry
This recipe is as easy to make on the stovetop. Here's how:
- Heat a chef's pan or saute pan on medium-high heat, and add oil and mustard seeds.
- When the mustard seeds begin to splutter, add curry leaves and ginger-garlic paste. Sauté for 30 seconds, and add sliced onions and bell peppers. Sauté another 30 seconds.
- Add all spices, stir well and sauté for another 30 seconds. Add coconut milk and mix well. Finally, add the Tilapia chunks, and cilantro sprigs, and stir well. Optionally, add a few mint leaves on top.
- Cover the pan, reduce the heat to medium and cook for 5-6 minutes, or until the fish cooks through. Finish the dish with a light squeeze of lime and serve.
Serving Suggestions
Rice: I love to serve this fish curry with steamed white basmati rice, or the nuttier (and healthier) brown rice.
Low-Carb: For a low-carb meal, I pair it with Indian-style Cauliflower rice.
Side-dish: To complete this light and satisfying meal, pair it with a coconut-ty vegetable side dish, like Beetroot Thoran (Beets stir-fry) or Green Beans & Carrots.
Recipe Tips & Notes
- Choose your Fish: You can make this dish with your favorite kind of white flesh fish. Other varieties that go well in this recipe include Tilapia, Halibut, Sole, Cod, and Salmon. If using frozen fish, thaw it overnight in the refrigerator.
- Use Low pressure: Fish is a delicate food that can overcook very easily. Cooking at Low pressure ensures the fish stays flaky and tender after cooking.
- Adjust the Cook-time: If the fish pieces are thicker than 1-inch, adjust the pressure cooking time to 3 minutes at low pressure.
- For Reducing calories: I like using full-fat coconut milk since I enjoy the creaminess it adds to the dish, but you can certainly use low-fat coconut milk and save a few calories.
- Curry Leaves: You can find them at your local supermarket like Safeway, in the Asian produce section. If you cannot find those, Thai basil will be a good substitute.
Frequently Asked Questions
I recommend not adding the serrano pepper or not adding any red chili powder if you prefer a milder taste.
The answer is simple. After you have finished pressure-cooking the fish, select Sauté on the Instant Pot, and sauté for 1-2 minutes, or until your curry has thickened to your liking.
Yes, you can! If using frozen fish, previously thaw the fish overnight in the refrigerator.
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📖 Recipe
Coconut Fish Curry
Equipment
Ingredients
- 1½ pound Mahi-Mahi or Tilapia filets cut in 2-inch pieces (or any white flesh fish)
- 2 tablespoon olive Oil or coconut oil
- 1 teaspoon mustard Seeds
- 10-12 curry leaves (see notes for substitute)
- 1 serrano pepper (whole) optional
- 1 tablespoon ginger paste 1-inch ginger
- 1 tablespoon garlic paste 3 cloves minced
- 1 medium onion thinly sliced (1 cup)
- ½ green pepper sliced, (½ cup)
- ½ orange pepper or yellow pepper sliced (½ cup)
- 14 ounce Coconut Milk (1 can) or 2 cups
Spices
- ¾-1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder (or cayenne): adjust to your taste
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon garam masala
- 3 sprigs of cilantro
- 8 mint leaves (optional)
For finishing
- 1 teaspoon fresh lime juice
Instructions
- Prep: Cut fish in 2-inch pieces. Slice onions and bell peppers. Finely grate or grind ginger and garlic.
Instant Pot Method
- Select Sauté. Wait 30 seconds and add oil and mustard seeds. When the mustard seeds begin to splutter, add curry leaves, ginger and garlic paste, and sauté for 30 seconds. Add sliced onions and bell peppers. Sauté for a minute.
- Add all the spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Bring it to a simmer then cancel saute.
- Add fish pieces, a few cilantro sprigs and stir well. Optionally, you can add a few mint leaves on top, this gives the coconut curry a very subtle and sweet minty aroma.
- Lock the lid in place. Select pressure cook or manual and adjust to LOW pressure. Cook for 2 minutes.
- Quickly release the pressure (QR) by following your cooker's instructions. Finish the curry with a light squeeze of lime and serve with brown or white basmati rice, or coconut rice.
Stove top recipe
- When the mustard seeds begin to splutter, add curry leaves and ginger-garlic paste. Sauté for 30 seconds, add sliced onions and bell peppers. Sauté for a minute.
- Add all spices, stir well and sauté for 30 seconds. Add coconut milk and mix well. Now add the fish pieces, a few cilantro sprigs, and stir well. Optionally, add a few mint leaves on top.
- Cover the pan, reduce the heat to medium and cook for 5-6 minutes, or until the fish is cooked completely. Finish the dish with a light squeeze of lime and serve.
Video
Notes
- Choose your Fish: You can make this dish with your favorite kind of white flesh fish. Other varieties that go well in this recipe include Tilapia, Halibut, Sole, Cod, and Salmon. Cut the fish into 2-inch pieces.
- Use Low pressure: Fish is a delicate food that can overcook very easily. Cooking at Low pressure ensures the fish stays flaky and tender after cooking.
- Adjust the Cook-time: If the fish pieces are thicker than 1-inch, adjust the pressure cooking time to 3 minutes at low pressure.
- For reducing calories: use low-fat coconut milk to save a few calories.
- Curry Leaves: If you cannot find those, substitute with a teaspoon of lime zest or Thai basil.
sumaya purba says
Indulging in a bowl of coconut curry is akin to a culinary voyage through tropical paradise. The velvety richness of coconut milk intertwines with an array of aromatic spices, creating a symphony of flavors that dance on the taste buds. The subtle sweetness of coconut is harmoniously balanced by the heat of spices, producing a satisfyingly complex profile. The tender chunks of protein or vegetables absorb the luscious sauce, offering a delightful textural contrast.
Each spoonful is a gastronomic adventure, a journey into the heart of exotic cuisines where coconut curry reigns supreme. The dish's versatility transcends borders, from Thai and Indian kitchens to Caribbean and Southeast Asian fare. It’s a comforting embrace of warmth and spice, a dish that not only nourishes the body but also satisfies the soul. Whether served over rice or accompanied by flatbreads, coconut curry is a culinary masterpiece that elevates the dining experience to a realm of sublime satisfaction.
Aneesha says
Beautifully described, thank you! I'm so glad you enjoyed this recipe so much!
Sosthenes Behn says
I made this and unfortunately found it to be very bland. (Perhaps because I didn’t ad any salt.
Aneesha says
Hi there, yes, you guessed it right. Leaving out the salt will make this dish taste bland for sure.
Shaheen says
Awesome fish curry recipe, i really enjoyed a lot.
Aneesha says
Thank you Shaheen, I'm so glad you enjoyed it!
Traci Garets says
I didn’t have leaves and didn’t measure a lot, so it turned out pretty hot but it’s good!!
Aneesha says
Glad you enjoyed it!
Mary Bianchetti says
Can I use frozen Fish?
Aneesha says
Hi Mary, Sure you can, You can increase the pressure cooking time to 3 minutes if adding frozen fish. Enjoy!