Coconut Fish Curry
An authentic non-vegetarian recipe from Lakshadweep, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Firm white fish fillets (tuna, kingfish, or snapper)
400ml Thick coconut milk
200ml Thin coconut milk
200g Onions, finely sliced
150g Tomatoes, chopped
20g Ginger
6piece Garlic cloves
4piece Green chillies, slit
40ml Coconut oil
4g Turmeric powder
8g Red chilli powder
8g Coriander powder
4g Mustard seeds
12piece Curry leaves
10g Kodampuli (Malabar tamarind) or tamarind
8g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean and cut the fish into large pieces. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.
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Soak kodampuli (Malabar tamarind) in 50 ml of warm water for 10 minutes. If using regular tamarind, soak a small ball in warm water and extract the pulp.
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Grind ginger and garlic into a smooth paste.
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Heat coconut oil in a clay pot or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves — they will sizzle and crisp.
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Add sliced onions and sauté for 8–10 minutes until golden. Add ginger-garlic paste and cook for 2 minutes.
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Add chopped tomatoes and cook until soft and the oil separates, about 5 minutes.
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Add red chilli powder and coriander powder. Stir well and cook for 2 minutes.
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Pour in the thin coconut milk and the soaked kodampuli with its soaking water. Bring to a gentle simmer. Add slit green chillies.
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Gently slide the marinated fish pieces into the simmering curry. Cook on medium-low heat for 8–10 minutes, spooning the curry over the fish occasionally. Do not stir vigorously or the fish will break.
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Pour in the thick coconut milk and simmer for 3–4 minutes on low heat. Do not boil after adding thick coconut milk. Taste and adjust salt. Serve with steamed rice or appam.
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Chef's Tips
Kodampuli (Malabar tamarind/gamboge) is the traditional souring agent in Lakshadweep and Kerala fish curries — it gives a unique fruity tartness that regular tamarind cannot replicate.
Always cook in a clay pot if possible — it imparts a subtle earthiness and distributes heat gently, preventing the coconut milk from splitting.
Never boil the curry vigorously after adding thick coconut milk; gentle simmering keeps the gravy smooth and creamy.
Tuna is the most commonly used fish in Lakshadweep given its abundance in the surrounding waters.
About This Dish
Coconut Fish Curry is a traditional non-vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kodampuli (Malabar tamarind/gamboge) is the traditional souring agent in Lakshadweep and Kerala fish curries — it gives a unique fruity tartness that regular tamarind cannot replicate. - Always cook in a clay pot if possible — it imparts a subtle earthiness and distributes heat gently, preventing the coconut milk from splitting. - Never boil the curry vigorously after adding thick coconut milk; gentle simmering keeps the gravy smooth and creamy. - Tuna is the most commonly used fish in Lakshadweep given its abundance in the surrounding waters.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium