Coconut Tilapia Fish Curry

This Coconut Tilapia Fish Curry is a perfect fusion of Thai and Indian flavors, featuring a rich, creamy coconut milk broth infused with fresh ginger, fish sauce, and aromatic spices. The tilapia is flaky and tender without the need for marination and there is no overpowering fishy taste, making it a great choice even for those who don’t usually enjoy seafood.

Ready in just 30 minutes, this easy and simple tilapia curry is a hearty and satisfying meal that is dairy-free and gluten-free. Serve it with Carrot Rice Pilaf, warm naans and a salad for a comforting and flavorful dinner.

• Mustard Seeds – add a subtle nuttiness and depth of flavor to the curry. When tempered in hot oil, they release an earthy aroma that enhances the dish. But you can leave it out if you don’t have any on hand!

• Oil – Use olive oil, avocado oil, or coconut oil as your base. Coconut oil complements the flavors beautifully, but any neutral oil will work.

• Ginger & Garlic – For the best flavor, use fresh ginger and garlic cloves. I like to julienne the ginger into thin matchsticks so you can easily remove them if you prefer a milder taste.

• Onion – Either red or white onion works for this recipe. Red onion adds a slightly sweeter flavor, while white onion has a sharper bite.

• Spices – Since this curry is a fusion of Indian and Thai flavors, you’ll need a blend of tumeric, garam masala and curry powder.

• Fish – This recipe uses tilapia fillets, but basa or cod work just as well. If using basa, consider soaking it in salt and lemon water for a few minutes to reduce any strong fishy taste. Always rinse the fish before cooking and be sure to defrost the fish if you are using frozen fillets.

• Coconut Milk – I prefer full-fat coconut milk for a richer, creamier broth, but light coconut milk can also be used if you prefer a lighter option.

• Tomato Paste – Only use tomato paste instead of fresh tomatoes to add acidity and a deep, rich color to the broth. Any brand will work.

• Fish sauce – Enhances the umami depth of the curry.

• Low-Sodium Soya Sauce – Balances the saltiness but you can also use regular soya sauce (start with 1 teaspoon at a time if you use regular soy sauce)

• Sambal Oelek – adds heat and extra flavor (can be substituted with sriracha or chili oil)

• Sweetener – Coconut sugar is ideal for this curry, adding a subtle caramel-like sweetness. If unavailable, you can use caster sugar, honey, or maple syrup as alternatives.

How To Make A Simple Fish Curry

Step 1: Heat oil in a large pot over medium heat, then add tumeric powder and mustard seeds. Let the mustard seeds pop for a few seconds. Then add green chili, ginger, garlic and onions and cook until the onions have softened and are translucent.

Step 2: Mix in the tomato paste and cook for another minute and then add curry powder and garam masala. Cover the pot with a lid and cook for 2 minutes.

Step 3: Pour in the coconut milk, water, fish sauce, soy sauce, sambal oelek, and coconut sugar, stirring well to combine. Increase the temperature to high, cover the pot with a lid and bring the broth to a gentle simmer. Then remove the lid, lower the heat to medium-low and add the fish fillets. Let the fish poach in the broth for about 10 to 15 minutes, or until the broth thickens.

Step 4: Taste the curry and adjust the seasoning as needed. Serve hot with rice pilaf, basmati rice or naan.

Coconut Tilapia Fish Curry

This Coconut Tilapia Fish Curry is a perfect fusion of Thai and Indian flavors, featuring a rich, creamy coconut milk broth infused with fresh ginger, fish sauce, and aromatic spices. The tilapia is flaky and tender without the need for marination and there is no overpowering fishy taste, making it a great choice even for those who don’t usually enjoy seafood.

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Total Time 30 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 2 tablespoons Olive oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Tumeric
• 1 Green chili, finely sliced
• 1 inch Ginger, sliced into sticks
• 2 Garlic cloves, finely chopped
• 1/2 cup Red onion, finely chopped
• 3 tablespoons Tomato paste
• 1/2 teaspoon Curry powder
• 1/2 teaspoon Garam Masala
• 1 can Full-fat coconut milk (400 ml)
• 2 cups Water
• 2 tablespoons Fish sauce
• 1 tablespoon Sambal oelek
• 1/2 tablespoon Low-sodium soya sauce
• 1 tablespoon Coconut sugar (or sweetener of choice)
• 500 grams Tilapia Fish, washed and cut into 2 inch cubes

Instructions

 

• Heat oil in a large pot over medium heat, then add tumeric powder and mustard seeds. Let the mustard seeds pop for a few seconds. Then add green chili, ginger, garlic and onions and cook until the onions have softened and are translucent.
  2 tablespoons Olive oil, 1 teaspoon Mustard seeds, 1/2 teaspoon Tumeric, 1 Green chili,, 1 inch Ginger,, 2 Garlic cloves,, 1/2 cup Red onion,
• Mix in the tomato paste and cook for another minute and then add curry powder and garam masala. Cover the pot with a lid and cook for 2 minutes.
  3 tablespoons Tomato paste, 1/2 teaspoon Garam Masala, 1/2 teaspoon Curry powder
• Pour in the coconut milk, water, fish sauce, soy sauce, sambal oelek, and coconut sugar, stirring well to combine. Increase the temperature to high, cover the pot with a lid and bring the broth to a gentle simmer. Then remove the lid, lower the heat to medium-low and add the fish fillets. Let the fish poach in the broth for about 10 to 15 minutes, or until the broth thickens.
  1 can Full-fat coconut milk (400 ml), 2 cups Water, 2 tablespoons Fish sauce, 1 tablespoon Sambal oelek, 1/2 tablespoon Low-sodium soya sauce, 1 tablespoon Coconut sugar (or sweetener of choice), 500 grams Tilapia Fish,
• Step 4: Taste the curry and adjust the seasoning as needed. Serve hot with rice pilaf, basmati rice or naan.

Keyword coconut fish curry, curry recipe with no meat, indian fish curry, thai fish curry