Fish Korma – Fish in Creamy Coconut and Tomato Gravy

fish korma

Shallow fried fish submerged in creamy coconut and tomato gravy, absolutely delicious…

Every time I cook with fish, I try to make it differently. I’ve already shared the recipe for making so many different kind of fish curries.

Fish is a staple food for non-vegetarians in Kerala. My family being a hard core non-vegetarians, either fish or meat will be served almost everyday along with other vegetarian side dishes. I grew up having catch of the day fishes while in Kerala, fish curry and fish fry are often served for lunch along with rice. Now, I don’t make fish that often as my Man is not a huge fan of fish. But when I make fish I get greedy and eat quite a bit.

The other day, I bought pomfret and made this Korma. Pomfret is one of my favorite fishes. In North America, it’s available at Asian supermarkets. It’s a popular fish in Kerala too. I shallow fried the marinated fish and further cooked it in a creamy coconut and tomato gravy. This fish curry is rich, flavorful and finger licking delicious…

fish in coconut milk

Fish Korma - Fish in Creamy Coconut and Tomato Gravy
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
To marinate fish
  • Pomfret or King fish or Salmon - 8 pieces
  • Ginger-garlic paste- ½ tbsp
  • Chili powder- 1 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Ground cumin- ½ tsp
  • Salt- a few pinches
For making gravy
  • Oil, used for frying fish- 2 tbsp
  • Mustard seeds- 1 tsp (optional)
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 2 large cloves
  • Curry leaves- 1 sprig
  • Onions, sliced thin and long- 2
  • Green chilies, halved- 2
  • Ground pepper- ¼ tsp
  • Tomato paste- 3 tbsp
  • Coconut milk- ½ cup
  • Water- ¾ cup
  • Salt- to taste
Other ingredients
  • Oil- for shallow frying fish
  1. In a large bowl, combine the fish pieces with all the above mentioned ingredients "to marinate fish". Keep aside for 15 minutes or longer.
  2. Heat enough oil in a frying pan and shallow fry the marinated fish pieces.
  3. Transfer the fried fish on a paper towel and keep aside.
  4. Place a clay pan or non-stick pan over medium heat.
  5. Add 2 tbsp of oil used for frying fish. Let the oil turn hot.
  6. Add mustard seeds, let it splutter. Adding mustard seeds is optional.
  7. Add chopped ginger and garlic, saute till light golden in color.
  8. Add curry leaves and green chilies, saute for a few seconds.
  9. Add onions, season with salt and ground pepper, saute till onions turn light golden in color.
  10. Add tomato paste, combine well.
  11. Add coconut milk and water, combine well and let it come to a slight boil.
  12. Add the fried fish into the coconut milk gravy.
  13. Cover the pan and cook for a few minutes till the gravy thickens.
  14. Don't stir the fish too much as it will break apart. Instead, gently swirl the pan.
  15. Taste and add more salt or ground pepper for spice if needed.
  16. Remove the pan from the heat and keep it covered for a few minutes.
  17. Serve this fish korma with rice, roti, idiyappam, pathiri, chapati etc.