Fish curry in coconut paste Recipe

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9 votes | 3729 views

This a typical south Indian Fish curry, very flavourful and perfect with rice.
My hus and I love it and need I say more....Its a dish I prepare anytime I have fish at home.
Can be prepared with any kind of fish preferable fleshy fish, I use Tilapia, Catfish , Mackerel or Salmon. I've used Salmon for this recipe.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.02 view details
  • Salmon - 2lbs ( any fish may be used)
  • Fresh grated coconut - 1cup
  • Dry red chillies - 3-4
  • Corriander seeds - 2tbsp
  • Water - 3cups
  • Turmeric powder - 1.5tsp
  • Ginger (cut into thin strips ) - 1/2 inch
  • Green chillies - 2-3 cut lengthwise
  • Roma Tomato - 2 cut in quarters
  • Tamarind - 1-2 lemon sized pieces
  • Curry leaves - 3-4leaves
  • Salt to taste


  1. Clean and cut the fish into small cubes.
  2. Grind the coconut, dry red chillies, turmeric powder and corriander seeds into a fine paste with 2cups of water.
  3. Heat a non-stick wok and pour the coconut paste.
  4. Add the ginger, green chillies and tamarind and let it come to a simmer.
  5. Now add the fish, tomato and curry leaves, salt and add 1cup water or as per the gravy required and let the mixture boil until the fish is cooked.
  6. Serve hot with Rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 4 servings
Calories 147  
Calories from Fat 90 61%
Total Fat 10.18g 13%
Saturated Fat 4.61g 18%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 40mg 2%
Potassium 283mg 8%
Total Carbs 3.32g 1%
Dietary Fiber 1.3g 4%
Sugars 1.73g 1%
Protein 10.77g 17%
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  • Patricia Turo
    I'm always intimitated with making Indian food. But I love it so much that I will have to begin to get over it and give it a try. This looks easy enough and delicious.

    • Frank Fariello
      Looks easy and delicious!

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