Easy South Indian Fish Curries: Coconut & Veggie Options

This is one of the easiest South Indian-inspired fish curries with a Malaysian twist (TURMERIC FISH). No grinding or roasting is needed - just pantry-friendly ingredients and store-bought curry powder. In Malaysia, we often add veggies to fish curry, such as okra (ladies' fingers) or brinjal, though South Indian fish curries traditionally don’t include them. This version, adapted by Ms. Nava, brings a unique Malaysian flair (LAMB KEEMA/SPICY MINCED LAMB). Here, I’m sharing two variations: a Fish Curry with Coconut Milk and another with Okra. Feel free to add your choice of vegetables to either recipe.

South Indian Fish Curry with Coconut Milk
Ingredients
For the Fish
3 pieces Indian Mackerel
1/2 tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
(Mix these ingredients together to coat the fish)

Other Ingredients
10 small shallots, peeled
½ tbsp black mustard seeds
½ tbsp fenugreek seeds
1 large tomato, sliced
Fish curry powder, to taste
2 brinjals (aubergine), cut into pieces
Tamarind juice, to taste
2 green chilies, sliced
2 red chilies, sliced
½ cup thick coconut milk
Water, as needed
¼ cup oil
Salt, to taste

Method
Heat oil in a pot and add shallots, mustard seeds, and fenugreek seeds.
Once the mustard seeds start to splatter, add tomatoes and fish curry powder. 
Stir and cook until fragrant and oil separates.
Add the brinjal and stir for a minute or two.
Pour in water and let it simmer.
Once simmered, add the fish, green chilies, red chilies, and salt.
Stir well, and cook until the fish is tender.
Pour in the coconut milk, give it a gentle stir, and let it simmer lightly. 
Turn off the heat once done.

South Indian Fish Curry with Okra
Ingredients
For the Curry Paste (blend/pulse together)
1 tbsp (or to taste) Kashmiri chili powder
2 tomatoes
3 shallots
5 garlic cloves
1 tsp cumin powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp turmeric powder
A pinch of black pepper
1/2 inch ginger

Other Ingredients
1 black pomfret, sliced into pieces
10 okra (ladies' fingers)
2 green chilies, sliced (optional)
A few curry leaves
1 tsp black mustard seeds
1 tsp fenugreek seeds
1/4 cup yogurt, whisked
1/4 cup oil
1 cup water
Salt, to taste

Method
Heat oil in a pan and add curry leaves, stirring briefly.
Add the curry paste and cook until the oil separates.
Add mustard seeds and fenugreek seeds, stirring well.
Add okra and stir for a minute or two.
Pour in 1 cup of water and bring to a simmer.
When the okra is halfway cooked, add the fish and salt. 
Once the fish is cooked, stir in the yogurt and turn off the heat.
Add green chilies for a final touch. 

Variations
Drumstick Fish Curry
Add drumsticks (murungakkai) for a delightful twist. The drumsticks will soak up the curry’s flavor, adding to its rich taste and texture.

Radish Fish Curry
Try adding radish for a unique, mildly peppery flavor that enhances the curry’s taste.

Sorrel (Gongura) Leaves Fish Curry
For a tangy twist, replace tomatoes, tamarind juice, or yogurt with sorrel leaves (gongura). They add a unique tartness that complements the spices beautifully.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.