Kerala Fish in Fragrant Coconut Milk Recipe

Name: Kerala Fish in Fragrant Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 cups thinly sliced onions; 2 medium garlic cloves, thinly sliced; 6 slices ginger, thin slices, finely chopped; 1 fresh green chile, split lengthwise (seeded if less heat is desired); 10 -12 fresh curry leaves; 1 teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ teaspoon ground turmeric; ¼ teaspoon ground black pepper; 1 cup chopped peeled tomatoes; 1 teaspoon salt (or to taste); 1 12 lbs firm white fish fillets, cut in 2-inch pieces; ½ cup coconut milk; ½ cup water; freshly chopped coriander leaves, to garnish (cilantro)

Servings: persons

4 tablespoons vegetable oil
2 cups thinly sliced onions
2 medium garlic cloves, thinly sliced
6 slices ginger, thin slices, finely chopped
1 fresh green chile, split lengthwise (seeded if less heat is desired)
10 -12 fresh curry leaves
1 teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
1 cup chopped peeled tomatoes
1 teaspoon salt (or to taste)
1 12 lbs firm white fish fillets, cut in 2-inch pieces
½ cup coconut milk
½ cup water
freshly chopped coriander leaves, to garnish (cilantro)

1
In a 12-inch (30-cm) skillet, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned.
2
Add the ground spices, tomatoes and salt and saute another 10 to 15 minutes until the tomatoes are soft.
3
Push the mixture to the sides of the skillet with a spatula and lay the fish pieces in a single layer in the middle of the pan.
4
Smear the curry paste over the fish.
5
Combine the coconut milk with the water and pour over the fish.
6
Gently shake the pan to circulate the sauce, then cover and simmer over low heat for 10 minutes, or more, until the fish is cooked.
7
It should not be necessary to turn the fish.
8
Note that the sauce will be fairly thin.
9
Check seasoning, then transfer fish to a warm serving dish and pour the sauce over.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 2 cups thinly sliced onions, 2 medium garlic cloves, thinly sliced, 6 slices ginger, thin slices, finely chopped, and more.

Yes, Kerala Fish in Fragrant Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala Fish in Fragrant Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions