Fish in a Light Coconut Milk Curry

Fish in a Light Coconut Milk Curry

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Servings: 6
Calories: 251


  • 1.1 lb Fish pomfret / seer / black pomfret, sliced
  • 7 oz Coconut nariyal, grated
  • 8 floz Warm water
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Cumin jeera seeds
  • 1 tbsp Coriander dhaniya seeds
  • 1 tsp Uncooked rice washed
  • 6 cloves Garlic (lasan), chopped
  • 1/2 Onion small, chopped
  • 1 chopped + 2 slit Green chillies
  • 2 tbsp Vegetable oil
  • 1 Onion medium-sized, finely sliced
  • Salt to taste
  • 1/4 tsp Sugar
  • 1 tbsp Vinegar sirka


  • Wash the fish, apply 1 tsp salt and keep aside.
  • Grind the coconut with 1/2 cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion, and 1 chopped green chilli to extract thick, spicy coconut milk.
  • Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk. Keep separate.
  • Heat the oil in a pan; add the onion and saute for 3 minutes till soft.
  • Add the thin coconut milk, salt, and sugar; cook, partially covered for 10 minutes.
  • Add the fish and slit green chillies and cook for 5 minutes till done. Shake the pan to mix. Do not stir.
  • Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally. Do not let the mixture boil. Adjust seasoning. Remove from heat.
  • Serve hot with steamed rice.
Calories: 251 kcal
Carbohydrates: 11 g
Protein: 17 g
Fat: 16g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 106 mg
Potassium: 525 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 43 IU
Vitamin C: 7 mg
Calcium: 35 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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