How many calories in Coastal Fish Curry?

One serving (1 katori) contains approximately 240-280 calories, depending on the exact fat content of the coconut milk used.

Can I use a different type of fish?

Absolutely. Firm white fish like cod, halibut, or sea bass work well as they hold their shape during poaching.

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the fish.

It pairs traditionally with steamed red rice or brown rice, but also works well with cauliflower rice for a low-carb option.

Home / Recipes / indian / Coastal Fish Curry

indianEasynon vegetariangluten freedairy freelow carb

RATING

4.5/5(78)

TASTE SCORE

8/10

Tilapia in coconut-tamarind gravy — coastal Karnataka style.

PREP

15m

COOK

18m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 3 STEPS

1
Sauté the aromatics and spices
- Heat oil in a heavy-bottomed pan over medium heat.
- Add the chopped onions and sauté until they turn translucent.
- Stir in the ginger-garlic paste, turmeric, and coriander powder, cooking for 5 minutes.
2
Create the coconut-tamarind base
- Pour in the light coconut milk and water.
- Whisk in the tamarind paste until completely dissolved.
- Bring the mixture to a gentle simmer for 5 minutes to develop the base flavors.
3
Poach the tilapia in the gravy
- Gently add the cubed tilapia to the simmering gravy.
- Cover the pan and cook for 10 minutes until the fish is opaque and flakes easily.
- Season with salt and remove from heat.
TIPAvoid stirring the curry vigorously once the fish is added to keep the cubes intact.

PRO TIPS

4 tips from the recipe — small details that make a real difference to the final dish.

1
Use light coconut milk rather than full-fat to keep the calorie count lower while maintaining a creamy texture.
2
If the tamarind paste is very thick, dilute it with a tablespoon of warm water before adding to the pan.
3
For a deeper flavor, toast the coriander powder in a dry pan for 30 seconds before adding to the oil.
4
Always add the fish last to ensure it remains tender and does not become rubbery from overcooking.

RECIPE VARIATIONS