Coconut Fish Curry Recipe


  • 2 tbsp Oil
  • Salt to taste
  • 200 ml Curd
  • 2 pods of Garlic
  • 3-4 Red Chillies
  • 8-10 Curry leaves
  • kg Fish (boned)
  • 1 tbsp Lemon juice
  • 1 tsp Mustard seeds
  • tsp Curry powder
  • 100 ml Coconut Milk
  • 2 medium Onions, chopped


  1. Wash and dry the fish.
  2. Grind together onions and garlic.
  3. Heat oil, add mustard seeds, red chillies and onions garlic paste. Cook till it leaves sides of the pan.
  4. Remove from heat and add beaten yoghurt, coconut milk, salt, turmeric, curry powder and curry leaves.
  5. Add fish and cook.
  6. Put lemon juice over it and serve hot.

Tip: To peel and devein shrimp, start by pulling off the legs. Then, remove the top shell and tail with your fingers. Hold the shrimp with the curve of the back up. Run a small paring knife down the back where the vein is visible. Slice gently, just breaking the skin. Pull out the vein with the tip of the knife. Rinse under cold water.

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