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.
or 
on medium-high heat, and add oil and mustard seeds.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.
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!
tam says
Wow, this curry was soooo tasty and easy to prepare! I will definitely check more recipes from your blog ❤️ thank you!!
Aneesha says
Thank you! I hope you enjoy the others as well!
Amy Miller says
Do you think I could use this sauce with chicken? Should I cook the chicken separately or directly in the sauce. Should I marinate the chicken in anything?
Thanks Amy
Aneesha says
Hi Amy, do you mean to cook chicken in leftover sauce or swap chicken for fish in this recipe?
Catherine says
I love your book and I love this recipe. Thank you so much, your recipes are easy to follow and they always work, which is what you need at the end of a busy day.
Aneesha says
Thank you for your kind words, Catherine. These recipes and style of cooking have been a lifesaver for me 🙂
Guadenya says
This. Is. Amazing.
You were absolutely right!
Very homecooked Indian
I felt like a hog devouring this treat !!
Wow. P.S.: I used Urfa pepper instead of cayenne (was it?) and it really rounded up the heat
Thank you for sharing this!
Aneesha says
Sounds awesome, I'm so glad you enjoyed this curry! Thanks for taking the time to rate the recipe!
Ryan Werbalowsky says
Hi, my curry leaves are dry. Is that okay?
Aneesha says
Hi Ryan, you can use them, however, dry curry leaves are not that flavorful. I would recommend adding 1/4 teaspoon of lime zest instead to mimick those flavors. Enjoy!
Jess Douglas says
I know this recipe was from years ago, but I made this and it was absolutely perfect (and incredibly versatile!). I added some leftover green vegetables and carrots, doubled the curry, spices, and fish, and added a bit more spice (extra serrano and a jalapeño), and from the first taste, I knew I could eat it every day and be happy. I will definitely make this again! Thank you for your recipe.
Aneesha says
Hi Jess, thank you so much for your lovely feedback! I'm really glad you enjoyed it.
Ginger says
I love eggplant in my recipe as a IP beginner how would I modify the recipe to include the eggplant?
Aneesha says
Hi Ginger, two ways you can include eggplant in this recipe. You can either cut it in 1-inch cubes or 1/2-inch slices and add it along with other ingredients, or you can roast the eggplant pieces and add it after pressure cooking. Enjoy!
Robert says
Thank you very much for this recipe. I made a variant of it this evening, with cod, potatoes, carrots and red pepper. It was very nice, and I'll be making it again.
Aneesha says
Hi Robert, thank you! I'm so glad you enjoyed this recipe 🙂
Julie says
This recipe has become one of our most favorites of all the recipes of yours I’ve tried. I’ve usually use cod and we love it over cauliflower rice or basmati rice. The flavor is surprising and wonderful and we love the crunch of the mustard seeds!
Aneesha says
Hi Julie, I'm so glad to hear that, thank you!
Danielle says
This is scrumptious. I can't believe how good and easy it was. Thank you!
Aneesha says
Thanks Danielle, I'm super glad you enjoyed it!
Rob says
Hi! I will try this soon! Can I also do this with Pangasius? If so... Do I need to change the time of the pressure cooking? Thanks!
Aneesha says
Hi Rob, I've never tried this with Pangasius, but as long as it's cut in 2-inch pieces and the pieces aren't thicker than 1-inch, same cook time should work. I'd love to hear how you like it! Enjoy!
Miki Darling says
I made this on the stovetop and left out the cilantro as I don’t like cilantro. It came out very bland. I don’t know if my spices were old or if it really needed the cilantro. It was definitely missing more flavor. Very easy to make though.
Aneesha says
Hi Miki, sorry you didn't enjoy it. If you used the suggested quantities of spices, then it shouldn't have been bland. Cilantro just adds a fresh herbal touch to the dish, it's most likely your spices. I would replace them and try again. I hope you enjoy it the next time!
Kat says
I used to have this same dish at a local Indian restaurant except with jumbo shrimp instead of fish. It was so delicious, but I moved away and haven't had it in 10 years. I made this tonight, and it tastes EXACTLY like that dish from my memories. I will make this again and again. Thank you so much for the delightful recipe.
Aneesha says
Hi Kat, I'm so glad you enjoyed it so much. Thanks for taking the time to share that and rate the recipe!
Erica Norton says
Just made this tonight and it was awesome, it will definitely be in heavy rotation at our place. 🙂
aneeshasg says
Hi Erica, that is awesome. I am so glad you enjoyed this recipe. I have another fish recipe coming next week, I'm sure you'll enjoy that too. Thanks again for sharing your feedback! If you have a chance, please rate the recipe in the recipe card 🙂
Paula says
How much mustard seed?
Garam Masala Kitchen says
Good catch! 1/2 teaspoon Mustard seeds. Thanks for pointing it out. I've updated the recipe. Would love to hear how it turned out!
Paula says
I ended up using 1.5 tsp of dry mustard. I also used lime leaves.
It was amazing!! This is by far the best curry recipe I’ve ever made. I think you could probably use chicken in place of the fish as well. (Needing to adjust cooking time)
This is now permanently on my menu! Thank you so much!! ❤️❤️❤️
aneeshasg says
Awesome! So glad you enjoyed it. Thanks a lot for sharing your feedback!
Cassandra Brecht says
Sounds nice! I'll be trying this soon 🙂
aneesha says
Great! Would love to hear how it turned out!