Kingfish Curry

Anything made with coconut milk is a hit in my home. Sometimes I wonder if my kids will eat karela ( bitter gourd) cooked in coconut milk…but not yet time to experiment with that :p . Other than my kids I also enjoy coconut milk based food. Love the flavor and slight sweetness it imparts. I love seafood in coconut milk curry with prawns being on top but today I have made a simple basic curry using king fish . It is a south Indian style curry with mustard seeds and curry leaves tempering. Hope you like it as  much as our family does 😀 .


Ingredients :

  • 800 gms King fish , cut into medium size pieces

Marinade :

  • 1/2 Tsp Turmeric powder
  • 1/2 a Lemon
  • 1/2 Tsp Salt

Curry :

  • 1 large Onion, sliced
  • 1 Tbs crushed Garlic
  • 1 Tbs crushed Ginger
  • 3-4 Green Chillis, slit
  • 1/2 Tsp Mustard seeds
  • 5-6 Curry leaves
  • 1/2 Tsp Coriander powder
  • 1/2 Tsp Tamarind paste
  • 1 large Tomato, sliced
  • 1 can Coconut Milk ( I use Chaokoh )
  • 1 Tsp Red Chilli powder ( optional)
  • Salt to Taste

Method :

  • Clean the fish, drain excess water and mix well with all the marinade ingredients. refrigerate for 30 – 45 minutes.


  • Slightly sear the fish on both sides in a non stick pan and keep aside.


  • Heat oil in a heavy, deep bottom wok ( I used a chatti for this ) . Splutter the mustard seeds. Add the sliced onions , slit green chillis and the curry leaves. Fry till it is slightly browned.


  • Add the crushed ginger and garlic, fry for another 4-5 minutes. Then add the tomatoes, coriander powder, red chilli powder ( if using ), the tamarind paste and a salt. Mix well, cover and cook till tomatoes are quite mushy.


  • In a bowl mix about half the can of coconut milk with about 3/4th cup of water. This is to make thin coconut milk as the canned ones are quite thick. Add this to the masala and bring to boil on medium heat.


  • Once it start boiling lower the heat and add the fish pieces, carefully mix it and cover it and simmer till the fish is cooked.


  • Finally add the remaining coconut milk, bring to simmer. Adjust the seasoning and the consistency. Remove and serve hot with plain boiled rice.




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