South Indian-inspired · curry
Kerala-Style Coconut Fish Curry
Firm fish simmers gently in a red coconut-tomato curry scented with ginger and curry leaves.
Total time35 min
Hands-on22 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat coconut oil in a deep skillet. Cook onion with 1/2 teaspoon salt for 6 minutes. Add ginger and curry powder for 30 seconds.
- 02
Add tomatoes, coconut milk, and curry leaves and simmer for 10 minutes.
- 03
Nestle fish into the sauce and simmer gently until opaque, 6 to 8 minutes.
- 04
Finish with lime juice and serve with rice.
Make it work
Useful swaps
- Salmon or shrimp can replace white fish.
- Use baby spinach when curry leaves are unavailable.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
