Tangy Fish Curry in Coconut Milk

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Fish - 500g
  • Chill powder - 100g
  • Coriander powder - 100g
  • Fenugreek powder - 1 spoon
  • Salt to taste
  • 1/2 tsp - garlic and ginger paste
  • 1 - large onion, chopped
  • 2-3 balls - tamarind, soaked in water
  • 1 cup - grated coconut (first, second, and third milk extracted)
  • 1/2 tsp turmeric powder
  • Few curry leaves

How to Make Tangy Fish Curry in Coconut Milk

  • Pour oil in a kadai and add ginger-garlic paste. Add onions.
  • When it becomes brown, add coriander powder, turmeric powder, chilli powder, and salt.
  • When it becomes dark brown, add the fish along with the tamarind and its water. Also, add the third coconut milk extract.
  • When these ingredients boil, add the second milk and cook till you get a thick paste.
  • Lastly, pour the first milk, add some fenugreek powder and curry leaves, and lower the flame.
  • When it becomes really thick, switch off the gas.