Coconut Fish Curry

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.

Jump to:

• Ingredients - Notes & Substitutions
• How to Make Coconut Fish Curry
• Stovetop Fish Curry
• Serving Suggestions
• Recipe Tips & Notes
• Frequently Asked Questions
• Popular Fish Recipes on the Blog
• More Recipes with Coconut Milk
• 📖 Recipe

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:

1. Heat a chef's pan or saute pan on medium-high heat, and add oil and mustard seeds.
2. 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.
3. 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.
4. 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.

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

1. 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. 
2. 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.
3. Adjust the Cook-time: If the fish pieces are thicker than 1-inch, adjust the pressure cooking time to 3 minutes at low pressure.
4. 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.
5. 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

Popular Fish Recipes on the Blog

More Recipes with Coconut Milk

📖 Recipe