Easy Fragrant Coconut Fish Curry
This easy coconut fish curry is light, aromatic, and deeply comforting without being heavy.
Made with warming spices, creamy coconut milk, and tender seabass, it’s the kind of one-pan curry that feels impressive but comes together quickly.
Finished with a squeeze of lime and served over rice, it’s perfect for busy weeknights or when you want something nourishing and flavour-forward.
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About this recipe
Why A Coconut Curry?
Coconut-based fish curries are found across South and Southeast Asia, from coastal India to Sri Lanka and Thailand.
While traditional versions vary hugely by region, they often rely on a balance of aromatics, spices, coconut milk, and fresh seafood - letting the fish stay delicate and tender.
This version is intentionally streamlined, using pantry spices and fresh aromatics for maximum flavour with minimal prep.
Why Cod Works So Well
Cod is firm enough to hold its shape in curry but still flakes beautifully once cooked.
Cutting it into chunks helps it cook gently and evenly without falling apart.
Layering Flavour Without Overcomplicating
Instead of a long spice paste, this curry builds flavour in stages:
- Shallot and garlic for sweetness
- Coriander seeds for citrusy warmth
- Turmeric and chilli for colour and heat
- Garam masala added later for depth
The result is fragrant rather than heavy - warming but still fresh.
Why the Coconut and Spinach?
Coconut milk softens the spices and creates a silky sauce without the need for cream. It keeps the curry rich yet light enough to finish with lime for brightness.
Spinach adds freshness and colour, but you can easily swap in other greens. The curry also works with different firm white fish or even prawns.
Fun fact
Coriander seeds taste completely different from fresh coriander - they’re citrusy, nutty, and slightly sweet, which is why they’re used as a base spice in so many curries.
Ingredients
- 1 shallot, finely sliced
- 2 cloves garlic, minced
- 1 tsp coriander seeds
- 1 tsp garam masala
- ½ tsp turmeric
- ½–1 tsp chilli powder (to taste)
- Handful of curry leaves
- 400ml coconut milk
- 300–400g seabass fillets, cut into chunks
- Handful of spinach
- Salt, to taste
- Lime, to finish
- Cooked rice, to serve
Pair it with
Instructions
1. Build the base
Heat oil in a pan over medium heat. Add shallot and cook until soft and lightly golden. Add garlic and crushed coriander seeds and cook until fragrant.
2. Bloom the spices
Stir in turmeric, chilli powder, garam masala, and curry leaves. Cook for 30 seconds to release their aromas.
3. Add coconut milk
Pour in the coconut milk, stir well, and bring to a gentle simmer. Season lightly with salt.
4. Cook the fish
Add the seabass chunks and simmer gently for 5–7 minutes until just cooked through and tender.
5. Finish with greens
Stir in the spinach and let it wilt into the curry.
6. Serve
Finish with a generous squeeze of lime and serve hot over rice.
FAQs
Can I use a different fish?
Yes - seabass, haddock, pollock, or monkfish all work well. Just avoid very delicate fish that might break apart.
Is this curry spicy?
It’s mild to medium. Adjust the chilli powder to suit your heat tolerance.
Can I make this ahead?
It’s best fresh, but leftovers keep well for 1–2 days in the fridge. Reheat gently to avoid overcooking the fish.
Can I add vegetables?
Absolutely. Green beans, peas, or courgette are great additions.
Can I freeze it?
Freezing isn’t ideal for fish curry - the texture of both fish and coconut milk can change.
Video demonstration
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