Mouthwatering Fish Curry: A Coconut-Milk Delight!

Are you tired of the same old boring recipes for dinner? Looking to spice things up a bit and try something new? Look no further than this amazing Fish Curry in Coconut Milk recipe! This gluten-free, dairy-free meal will not only satisfy your hunger, but it will also awaken your taste buds with its exquisite flavors and aromas.

This recipe is perfect for anyone looking to add some variety to their diet while still maintaining a healthy lifestyle. It’s loaded with anti-inflammatory spices like turmeric, curry leaves, cardamoms, cloves, and peppercorns that offer numerous health benefits. Our fish curry is made with sea bass fillets, which contain omega-3 fatty acids that support heart health, brain function, and joint mobility.

The combination of creamy coconut milk and fresh tomatoes gives our curry a smooth texture that blends seamlessly with the tender pieces of red snapper. This one-pot meal is ready in just 30 minutes, making it an easy and quick weeknight dinner option. And with its versatility and adaptability, this recipe can be tailored to suit various dietary needs like paleo, low carb or even vegan by simply substituting the sea bass for vegetarian protein sources like tofu or chickpeas.

Get excited as we take you on a culinary journey to explore the wonders of Thai green curry, Goan creamy coconut fish curry, Kerala fish curry and even Caribbean fish curry. Whether you’re looking for a comforting evening meal or hosting dinner parties for friends and family this Fish Curry in Coconut Milk recipe is sure to delight all palates. So go ahead and give it a try – we promise you won’t regret it!

Why You’ll Love This Recipe

Great Fish Curry in Coconut Milk (Gluten Free)
Great Fish Curry in Coconut Milk (Gluten Free)

If you’re looking for a healthy, flavorful and gluten-free meal option, then this Great Fish Curry in Coconut Milk recipe is perfect for you. As a nutritionist and food blogger, I highly recommend this dish not just because it’s incredibly delicious but for its nutritional value as well.

What sets this curry apart is the blend of unique spices that create an explosion of flavors in every bite. The combination of curry leaves, cardamoms, cloves and peppercorns give the dish a rich and aromatic aroma that is simply heavenly. Plus, with added tomatoes, fresh ginger, garlic cloves and onions, this recipe is packed with nutritious ingredients to fuel your body.

The star of this recipe is the sea bass fillet, which is low in fat but high in protein and anti-inflammatory omega-3s. And since this recipe uses coconut milk instead of dairy milk, it’s dairy-free too. Moreover, coconut milk contains medium-chain triglycerides (MCTs) that are beneficial for your heart health, skin and hair.

Lastly, this fish curry is versatile and can be customized to your liking. You can use different types of white fish such as kingfish or snapper instead of sea bass. And if you want to make the dish spicier or milder, you can add more or less Thai green curry paste according to your preference.

In short, if you want a nourishing meal that’s both flavorful and healthy, then you’ll absolutely love this Great Fish Curry in Coconut Milk recipe. So give it a try today and see for yourself why it’s one of my favorite recipes!

Ingredient List

“Stirring up memories of the coast with this flavorful fish curry!”

Here are the ingredients you’ll need to create this delicious gluten-free Fish Curry in Coconut Milk recipe:

  • Sea bass fillet (or any white fish of your preference) – 1 ½ lb.
  • Coconut Oil – 1 tablespoon
  • Onion, finely chopped – 1 large
  • Garlic cloves and Fresh Ginger – 2 tsp. each, crushed
  • Curry Leaves – 12 leaves
  • Cardamoms – 4 whole pods
  • Cloves – 4 whole
  • Peppercorns – 10 whole black peppercorns
  • Tomatoes, diced – 2 medium-large
  • Turmeric – 1 teaspoon (optional)
  • Kosher or Sea Salt to taste
  • Full-Fat Coconut Milk, well mixed – 1 can (14 oz.)
  • Freshly squeezed juice of a half lemon

Note: You may use other types of fish such as Red Snapper, King Fish or Tilapia instead of Sea bass fillets.

The Recipe How-To

“Get hooked on this healthy and gluten-free curry recipe!”

Step 1: Preparing the Curry Spices

  • In a pan over medium heat, add 1 tablespoon of coconut oil.
  • Once melted, add 8 curry leaves, 2 cardamoms, 2 cloves, and 8 peppercorns. Sauté for 1 minute until fragrant.
  • Add 3 medium tomatoes cut into chunks, 1-inch ginger chopped, and 5 garlic cloves minced.
  • Season with 2 teaspoons of salt and 1 teaspoon of turmeric.
  • Cook for 5 minutes or until the tomatoes are tender.

Step 2: Cooking the Fish

  • Now add the fish fillet. I prefer using a firm white fish like sea bass as it holds up well in curries. Similarly, you can opt for kingfish or snapper.
  • Simmer for 7 to 10 minutes or until cooked through. Be gentle when stirring to avoid breaking apart the fish fillets.
  • Pour in 1 cup of coconut milk and cook for another minute.

Step 3: Serving your Gluten-Free Fish Curry

Your delicious fish curry in coconut milk is ready to serve! Garnish with freshly chopped cilantro and a squeeze of lemon juice on top.

Pair this curry with some jasmine rice or gluten-free option like coconut rice. If you are feeling adventurous, try pairing it with some Thai green curry paste.

Now, all you need to do is sit down, dive in and savor this fantastic dish that will surely leave you feeling satisfied but light as a feather at the same time!

Substitutions and Variations

“Creamy coconut milk and aromatic spices combine for a mouthwatering curry.”

When it comes to making this fish curry in coconut milk recipe, there’s no need to stick to the exact ingredients if you don’t have them all on hand; you can make substitutions based on what you have in your kitchen or what you prefer. Here are some ideas for variation:

– Fish: You can use any white fish in place of sea bass fillet like kingfish or red snapper. If you prefer a vegetarian option, you can try using tofu or tempeh.

– Spices: Feel free to adjust the amount of spices (curry leaves, cardamoms, cloves, peppercorns, turmeric) depending on your taste preferences. You can also add other spices like cumin, coriander or garam masala to enhance the flavor of the curry.

– Tomatoes: If tomatoes are not your favorite ingredient or unavailable, you can substitute them with bell peppers, zucchini instead or altogether remove them from the recipe.

– Onion and Garlic: While onion and garlic enhances the taste of this curry recipe, if you’re allergic to them or simply wish to avoid their flavors/minimalistic smell in this curry recipe alternative could be ginger paste.

– Heat Level: Adjust the amount of heat by adding chili flakes or fresh chili peppers if you like it spicy.

– Coconut Milk: If you prefer a creamier texture or wish to reduce fat then replace coconut milk with coconut cream or a mixture of desired plant-based milk like almond/cashew milk.

Remember that these are just ideas and suggestions. Play around with different combinations until you find what works for you. The possibilities are endless and may lead to discovering new delicious variations that become your favorites.

Serving and Pairing

“Want a bowl of comfort food? This fish curry is the catch of the day!”

This fish curry in coconut milk is a wholesome and hearty dish that can be enjoyed on its own or paired with some complementary sides. This gluten-free and dairy-free recipe is loaded with fresh ingredients that will tantalize your taste buds and boost your health.

To create a well-rounded meal, serve the fish curry alongside a bed of fluffy jasmine rice, which will absorb the rich and aromatic coconut sauce. You can also add a sprinkle of chopped cilantro and a drizzle of lemon juice on top for some added freshness and tanginess.

If you’re looking to take your pairing to the next level, try serving the fish curry with some steamed greens like spinach or bok choy. These veggies will balance out the richness of the curry and add an extra dose of nutrition to your meal.

For those who want a burst of flavor with every bite, pair this curry with some zesty pickles or chutneys. The sweet and sour notes from mango chutney or lime pickle will complement the creamy texture of the coconut sauce and elevate the flavors of the dish.

If you’re feeling adventurous, why not try pairing this fish curry with a hot and spicy Thai green or red curry? These curries share similar flavor profiles and will marry perfectly with this coconut-based dish.

Whether you choose to enjoy this delicious fish curry as a one-pot meal or pair it with some flavorful sides, it’s sure to be a showstopper at any dinner table.

Make-Ahead, Storing and Reheating

“Spice up your dinner plans with this deliciously rich curry.”

When it comes to fish curry in coconut milk, it’s always best to prepare it fresh and consume it the same day. However, there are days when you may want to make a larger batch or would like to prep ahead for busy nights. In that case, you can store leftovers properly and reheat them later without compromising on taste and texture.

To store fish curry in coconut milk, transfer it into an airtight container once it has cooled down to room temperature. Then refrigerate it for up to 2 days. If you plan to store it for longer, then you can freeze it instead. The frozen fish curry stays good for up to a month.

When reheating the fish curry in coconut milk, there are two options – stovetop and microwave.

For the stovetop method, heat the leftover fish curry in a saucepan over medium heat. Stir occasionally and add a splash of water if needed to thin out the gravy before heating.

For the microwave method, transfer the leftover fish curry into a microwave-safe bowl or dish. Cover with a lid or plastic wrap leaving one corner open for steam to escape. Then heat on high for 2-3 minutes depending on your microwave power settings.

One tip to remember is not to overheat or boil the fish curry as it may alter its texture and taste. Also, if you plan to reheat frozen fish curry, let it thaw completely before reheating using either of these methods.

With this simple make-ahead, storage and reheating techniques, you can now enjoy this delicious gluten-free and dairy-free fish curry in coconut milk any time you want without worrying about losing its flavor or nutritional value.

Tips for Perfect Results

“This fish curry is the real star of tonight’s dinner table!”

Making the perfect fish curry can take some practice, but with a few tips, you’ll be able to make a delicious dish every time. Here are some tips to keep in mind for perfect results:

1. Use fresh fish: Fresh fish is key to a great fish curry. It will provide better flavor and texture than frozen fish.

2. Choose the right type of fish: Use a white fish like sea bass fillet or snapper for the best results.

3. Don’t overcook the fish: Overcooking the fish will make it dry and rubbery. Cook it just until it’s opaque and flakes easily with a fork.

4. Follow the recipe closely: Use measuring cups and spoons to ensure correct measurements and follow the recipe closely for perfect results.

5. Make your own spice blend: If you have the time, try making your own curry spice blend using ingredients like curry leaves, cardamoms, cloves, and peppercorns.

6. Use coconut milk: Coconut milk adds richness and depth to the curry. Opt for full-fat coconut milk for a creamier texture.

7. Add acidity: A squeeze of lemon juice or diced tomatoes can add acidity that balances out the richness of the coconut milk.

8. Serve with rice: Serve your fish curry with jasmine or brown rice to help soak up all the spices and flavor of the dish.

By keeping these tips in mind, you’ll be able to create a delicious fish curry that’s sure to impress your friends and family.

Bottom Line

In conclusion, this Great Fish Curry in Coconut Milk recipe is the perfect dish for those who are looking for something healthy and delicious that is also gluten-free and dairy-free. It’s easy to make, requires only one pot, and is ready in 30 minutes.

This recipe has a unique blend of curry spices that create a one-of-a-kind flavor that is sure to impress your taste buds. The tender red snapper or any white fish you choose to use, combined with juicy tomatoes, creamy coconut milk, and fresh herbs like curry leaves make this dish anti-inflammatory, nutritious and filling.

The best part about this recipe is that it allows for variations and substitutions based on your preference. You can add your favorite vegetables or protein of choice to create a personalized spin-off of the traditional fish curry.

We recommend you pair this dish with a side of jasmine rice or coconut rice to absorb all the flavors of the delicious gravy. You can even serve it with some Thai green curry or yellow curry on the side for more variety.

Overall, this Great Fish Curry in Coconut Milk recipe is perfect for those on a gluten-free or dairy-free diet who still crave delicious cuisine without sacrificing taste. So go ahead, give it a try! Trust us, your taste buds won’t regret it.

Great Fish Curry in Coconut Milk (Gluten Free)

Great Fish Curry in Coconut Milk (Gluten Free) Recipe

This is an Anglo-Indian receipe and your kids and friends will love it.Its not Chilli Hot (unless you want it to be).The spices you need you can get at any supermarket.And mark my words,the spices you buy wont go to waste because you will make this dish quite a few times.Its GLUTEN FREE TOO.
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Prep Time 40 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Calories 382.5 kcal


  • 1 kg fish sea bass fillet (no bones)
  • 1 teaspoon turmeric
  • 1 tablespoon salt
  • 1/2 lemon
  • 300 g coconut milk (canned)
  • 5 tablespoons oil
  • 1 onion (chopped)
  • 5 garlic cloves (crushed)
  • 1 tablespoon fresh ginger (crushed)
  • 2 tomatoes (crushed)
  • 4 peppercorns
  • 4 cloves
  • 4 cardamoms
  • 8 curry leaves (optional)


  • Add half the turmeric,salt and lemon juice to little more than half a cup of water(in a dish)mix.
  • Marinate the fish in it for 20 minutes then rinse it off under the tap.
  • In a bowl mix together the tomatoes,peppercorns,cloves,cardamoms,curry leaves,coconut milk,turmeric and salt to taste.
  • Heat the oil and saute onions garlic and ginger about 15minutes.
  • Then add the bowl of mixed spices and coconut milk and cook for 10 minutes (on low heat).
  • Cut the fish into large pieces and add and cook for 10 minutes.
  • Serve with boiled rice(basmati).

Add Your Own Notes


Serving: 299gCalories: 382.5kcalCarbohydrates: 6.5gProtein: 32.6gFat: 25.5gSaturated Fat: 11.8gCholesterol: 68.3mgSodium: 1286.2mgFiber: 1.1gSugar: 2g
Keyword < 4 Hours, Curries, Free Of...
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