Name: Easy Coconut Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 1 medium onion (finely diced); 2 large garlic cloves (finely chopped); 1 tablespoon fresh ginger (finely chopped); 1/2 small fresh red chili pepper (finely chopped); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 1/2 teaspoon ground turmeric; 6 dried curry leaves; 1 can (14 oz / 400 g) coconut milk; 1/2 teaspoon salt; 10 cherry tomatoes (halved); 1 pound white fish fillets (cut into large chunks); Juice of half a lime; A handful fresh cilantro (roughly chopped)

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This easy coconut fish curry is a protein-packed cozy dinner that you can have on the table in just 30 minutes. It has white fish poached in a deliciously creamy coconut sauce, and it's simply bursting with flavor!

And if you're looking for more curry ideas you can try on nights you want to skip takeout, try my Chicken & Chickpea Curry or Coconut Red Lentil Curry next!

Skillet of fish curry surrounded by lime wedges, cherry tomatoes, yogurt, and naan bread

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We eat a lot of curries in our home, and since I love fish so much, I always try to incorporate it into our weeknight meals.

This coconut fish curry is such an easy way to eat more fish while enjoying a restaurant-style dish that feels like a real treat.

It's only gently spicy (but you can up that if you like!) and it takes just 30 minutes to get on the table. I typically make it with cod or haddock, but just about any white fish would work just fine.

Why you'll love this coconut fish curry

It's creamy, super flavorful and tastes like something you'd order from an Indian restaurant.
You only need a handful of ingredients to make it.
It's naturally dairy-free and gluten-free, but trust me, nobody will feel like they're missing out.

Overhead view of creamy white fish in golden curry sauce served with lime wedges and fresh coriander

What you'll need

White fish - Look for firm varieties such as cod, haddock or halibut. These hold their shape beautifully in the simmering broth and won't flake too much.

Coconut oil - Using coconut oil as the base really reinforces the coconut aroma of this white fish curry.

Coconut milk - Go for full-fat canned coconut milk for the most luxurious, velvety sauce. Light versions also work, but the sauce will be thinner.

Aromatics - I use a mix of diced onion, minced garlic, and grated ginger to create the flavor base. The fresh red chili is what adds the kick - feel free to adjust to taste.

Spices - This is where you can get creative. I like a blend of ground cumin, ground coriander, chili powder, ground turmeric and curry leaves, but you can also use your favorite curry powder instead.

Tomatoes - Fresh cherry tomatoes add little bursts of acidity and obviously a pop of color.

Pro tip

To get the most intense flavor, "bloom" your spices by stirring them into the hot oil for about 60 seconds until they release their essential oils.

Close-up of creamy fish curry with chunks of white fish, cherry tomatoes, and fresh coriander in a rich golden sauce

How to make fish curry with coconut milk

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the coconut oil in a large, deep pan. Sauté the onion until translucent, then add the garlic, fresh ginger and red chili pepper and continue to cook for another minute.

Empty cast iron skillet with a drizzle of coconut oil ready for cooking

Diced onions cooking with garlic, ginger and red chili in a skillet

Next, stir in the spices and toast for a minute. Pour in the coconut milk, bring to a simmer, then add the salt, cherry tomatoes and fish chunks.

Curry powder, turmeric, and paprika added to sautéed onions and garlic in a skillet

Coconut milk being stirred into a spiced onion and tomato base in a skillet

Cover the pot with a lid and cook for 5 minutes or until the fish is cooked through.

Add the lime juice, then garnish with the fresh cilantro and serve immediately.

White fish fillets simmering in a golden, spiced coconut sauce with cherry tomatoes

Creamy white fish chunks simmered in golden curry sauce with cherry tomatoes and coriander

Substitutions and variations

You can transform this into a Thai-style fish curry by using your favorite Thai red curry paste instead of dry spices.
This sauce also works great with jumbo shrimp instead of white fish.
Feel free to add some green beans, frozen peas or some fresh spinach with the tomatoes.

Recipe tips and notes

Use a big enough pan to avoid overcrowding. A cast-iron braiser is an excellent choice for this recipe.
If your fish is quite thick, flip it over, then continue to cook for a couple of minutes until cooked through. Make sure you do it gently so the fish doesn't break down.
To make this coconut fish curry spicy and also give it a bit of color, use Kashmiri red chili powder instead of regular.

What to serve with fish and coconut curry

Both basmati and jasmine rice work great with this fish curry. You can also try it with my super-easy yellow pilau rice.
For a low-carb option, serve the curry over cauliflower rice.
Or if you want something to soak up all that delicious sauce, some warm naan or roti would go down a treat!

Leftovers and storage

Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
I like to reheat this in the microwave because the fish will likely break into pieces when reheated on the stove.
I don't recommend freezing this dish.

More easy curry recipes

If you've tried this easy coconut fish curry recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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Lynn Toole says

August 09, 2026 at 6:00 pm

I made this recipe and found it to be great for ease of ingredients and method. I had to substitute red chili flakes for the chili peppers which for my taste worked out well. The one ingredient missing for flavor was a soy sauce. I used coconut liquid aminos and the flavor popped immediately. I imagine fish sauce could work as well. To make this again, I would add it to the pan with the fish and coconut milk, perhaps start with 1 tablespoon and add more to taste. Another addition to consider is pineapple, for a touch of sweetness. This was my husband's suggestion. We tried to see how it would taste with fresh peaches (we did not have pineapple) and it was delicious! I am definitely keeping this recipe and will make it often!!