4.2 from 162 votes
Indian Fish Curry with Coconut Milk
This Indian fish curry uses monkfish fillets cooked in a sauce of coconut milk, chopped tomatoes, and a blend of spices including garam masala, turmeric, cumin, and coriander. The dish is gently simmered until the fish is cooked and the sauce thickens to a creamy texture. Fresh coriander or parsley garnish adds brightness to the dish, which balances mild spice with creamy coconut and rich tomato flavors.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
85 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 3 monkfish fillet
- 1 onion
- 3 garlic cloves
- 1 tablespoon ginger chopped
- 1 tin coconut milk 400 g, 13 oz, full-fat
- 1 tin tomato 400 g, 13 oz, chopped
- 2 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- Coriander or parsley; fresh; to garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Heat up the oil on a low to medium heat.
- Peel and chop the onion, and fry gently until translucent.
- Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
- Add the spices, salt and pepper, and give it a good stir.
- Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
- Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
- Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.
Cup of Yum
Notes
- Use canned chopped tomatoes for consistent flavor and ease, but fresh tomatoes may be used when in season by cooking them down after adding spices.
- Always choose full-fat coconut milk, including the cream, to obtain a rich, creamy sauce; avoid lighter versions as they result in a bland curry.
- Remove fish skin and bones before cutting fillets into cubes for even cooking.
- Garnish with fresh coriander or parsley for bright flavor contrast.
- Check seasoning after cooking and adjust salt or spices as preferred.
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Cholesterol
1mg
(0%)
Sodium
298mg
(12%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 298mg | 12% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.