{"id":131945,"date":"2026-01-10T14:17:57","date_gmt":"2026-01-10T14:17:57","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=131945"},"modified":"2026-01-10T14:17:58","modified_gmt":"2026-01-10T14:17:58","slug":"coconut-fish-curry","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-coconut-fish-curry.html","title":{"rendered":"Coconut Fish Curry"},"content":{"rendered":"\n

This Indian-style fish curry comes together fast yet tastes slow-cooked. Tender white fish simmers in coconut milk, tomatoes, ginger, and warm spices.<\/p>\n\n\n\n

Make it mild or fiery, then serve with rice or warm bread tonight.<\/p>\n\n\n

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\"curry
Curry de poissons<\/figcaption><\/figure>\n<\/div>\n\n\n

Easy Coconut Fish Curry : Indian-Style, Easy & Full of Flavor<\/h2>\n\n\n\n

If you\u2019ve never tried a fish curry, make this your first, it\u2019s cozy, fragrant, and deeply satisfying without any complicated steps.<\/p>\n\n\n\n

In under 15 minutes, everything is gently simmering in a rich coconut milk sauce with warm spices and a bright tomato note, so the kitchen smells amazing while you barely lift a finger.<\/p>\n\n\n\n

At home, it\u2019s the kind of meal my husband would happily put on the weekly rotation\u2026 and I understand why.<\/p>\n\n\n\n

I often cook it at lunchtime when the kids are at school, because then I can make it \u201cmy way\u201d: just for two, properly spicy, the kind of heat that makes your eyes water, in the best possible way.<\/p>\n\n\n\n

Cooking for the whole family? Simply dial the chilli up or down to suit everyone.<\/p>\n\n\n\n

Inspired by Jamie Oliver, it\u2019s a weeknight curry that feels special. Serve with rice<\/a> or warm pita<\/a>, plus a chilled mango lassi<\/a> to cool your palate.<\/p>\n\n\n

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\"curry
curry de poisson express<\/figcaption><\/figure>\n<\/div>\n\n\n

Ingredients for Coconut Fish Curry (with Substitutions & Notes)<\/h2>\n\n\n\n
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  • 400 g white fish (cod)<\/strong>: cut into chunky pieces so it stays tender (other white fish works too).<\/li>\n\n\n\n
  • 2 tbsp neutral oil<\/strong>: sunflower\/vegetable\/rapeseed, best for blooming spices.<\/li>\n\n\n\n
  • 2 garlic cloves<\/strong>: finely chopped for a strong savory base.<\/li>\n\n\n\n
  • 3 shallots (or 1 onion)<\/strong>: thinly sliced; onion is slightly sweeter and more mellow.<\/li>\n\n\n\n
  • 1\/2 tsp mustard seeds<\/strong>: they \u201cpop\u201d in hot oil, use a splatter screen or lid.<\/li>\n\n\n\n
  • 1 cm fresh ginger<\/strong>: grated or finely chopped for freshness.<\/li>\n\n\n\n
  • 1\/2 green chilli<\/strong>: adjust to taste; remove seeds for less heat.<\/li>\n\n\n\n
  • 1 tsp curry powder<\/strong>: your main spice shortcut, add more if you like it bolder.<\/li>\n\n\n\n
  • 200 g coconut milk<\/strong>: makes the sauce silky and balances the chilli.<\/li>\n\n\n\n
  • 200 g fresh tomatoes<\/strong>: chopped\/crushed for a bright, tangy sauce.<\/li>\n\n\n\n
  • Fresh coriander (cilantro)<\/strong>: stirred in at the end for a fresh finish.<\/li>\n\n\n\n
  • Salt<\/strong>: season gradually, then adjust at the end.<\/li>\n\n\n\n
  • 10 fresh curry leaves (kaloupil\u00e9)<\/strong>: best fresh, dried has very little flavor.<\/li>\n<\/ul>\n\n\n
    \n
    \"curry
    curry de poisson express<\/figcaption><\/figure>\n<\/div>\n\n\n

    How to make Indian fish curry (step-by-step)<\/h2>\n\n\n\n
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    • Prep the aromatics:<\/strong> thinly slice the shallots (or onion), chop the garlic, and grate the ginger.<\/li>\n\n\n\n
    • Cut the fish:<\/strong> slice into large chunks.<\/li>\n\n\n\n
    • Pop the mustard seeds:<\/strong> heat the oil over medium heat, add mustard seeds, and cover<\/strong> (they jump like popcorn). Once they start popping, lower the heat and remove the lid.<\/li>\n\n\n\n
    • Build the base:<\/strong> add shallots\/onion, garlic, ginger, chilli, and curry leaves. Cook for 5 minutes<\/strong>, stirring often.<\/li>\n\n\n\n
    • Bloom the curry powder:<\/strong> mix curry powder with a tiny splash of water, pour into the pan, and cook 1 minute<\/strong> over fairly high heat, stirring well.<\/li>\n\n\n\n
    • Make the sauce:<\/strong> add coconut milk and crushed tomatoes. Stir, salt, and bring to a boil.<\/li>\n\n\n\n
    • Cook the fish:<\/strong> as soon as it boils, reduce to gentle bubbles, add the fish, and simmer uncovered without stirring<\/strong> for about 1 hour<\/strong>.\n
        \n
      • Cooking time varies with fish type, chunk size, and pan. Taste: if the fish feels rubbery, it needs longer.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • Finish:<\/strong> chop fresh coriander and sprinkle over just before serving.<\/li>\n<\/ul>\n\n\n\n

        Fich curry with coconut milk on video<\/h3>\n\n\n\n