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Fish Curry with Coconut and Microgreens

Prep Time:

15 Minutes

Cook Time:

30 Minutes


4 Servings


Non-Veg Expert

About the Recipe

Experience the vibrant flavors of the coast with this Fish Curry, where succulent pieces of white fish are gently cooked in a rich, spiced coconut gravy. Enhanced with fresh microgreens, this dish offers a perfect balance of traditional taste and modern health benefits. It's a refreshing take on a beloved classic, ideal for a nutritious and satisfying meal.


  • 500g firm white fish fillets (like cod or halibut), cut into chunks

  • 2 tablespoons coconut oil

  • 1 large onion, finely chopped

  • 2 tomatoes, pureed

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon mustard seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1 cup coconut milk

  • 1 cup water

  • Salt to taste

  • 1 cup mixed microgreens (sunflower, broccoli, radish, etc.)

  • Fresh curry leaves for garnish

  • Fresh coriander leaves for garnish


  1. Prepare the Fish:

    • Clean and cut the fish fillets into chunks. Set aside.

  2. Cook the Base:

    • Heat coconut oil in a large pan. Add mustard seeds and let them splutter. (Mustard seeds could be replaced with mustard microgreens at a later stage)

    • Add chopped onions and sauté until golden brown.

    • Add ginger-garlic paste and cook for 1-2 minutes.

  3. Make the Curry:

    • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

    • Add pureed tomatoes and cook until the oil separates from the masala.

    • Add coconut milk and water. Bring to a boil.

  4. Cook the Fish:

    • Add the fish chunks to the curry. Reduce heat and let it simmer for 10-15 minutes, or until the fish is cooked through.

    • Add salt to taste.

  5. Finish with Microgreens:

    • Turn off the heat and stir in the mixed microgreens.

    • Garnish with fresh curry leaves and coriander leaves.

    • Serve hot with steamed rice.

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