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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
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