clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fish Curry in Ginger and Coconut Milk Sauce

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 3 servings 1x


Easy fish curry in a rich coconut milk sauce with ginger and curry leaves. A very flavorful curry that goes so well with aapam and idiyappam.


  • 1 tablespoon coconut oil
  • 2 inch piece ginger, finely minced or shredded
  • 2 sprigs curry leaves
  • 2 medium sized onions, finely chopped
  • 1 medium sized ripe tomato, finely chopped
  • 5 green chillies, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 500 grams fish filet (I used cat fish today)


  1. Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
  2. Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
  3. Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
  4. Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
  5. Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
  6. Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Curries
  • Cuisine: South Indian