Authentic Fish & Shrimp Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Fish & Shrimp Curry Recipe – Coconut Milk & Spice Blend

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. There’s just something so incredibly satisfying about flaky fish and succulent shrimp swimming in a rich, fragrant sauce. This Fish & Shrimp Curry is a recipe I’ve been perfecting for years – it’s inspired by the coastal flavours of Kerala and Goa, and it always hits the spot. I first made this when I was craving a taste of home, and now it’s a regular on my dinner table. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful blend of flavours and textures. The combination of fish and shrimp adds a lovely depth, and the coconut milk makes everything wonderfully creamy. Plus, we’re building the spice blend from scratch, which makes all the difference. You’ll love how aromatic and flavourful this curry is – it’s truly a taste of India! It’s perfect for a weeknight meal, but special enough to serve to guests.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 500 grams mixed fish fillet (tilapia and basa)
• 200 grams shrimp
• 2 dried red chillies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 green cardamom pods
• 0.5 tsp fenugreek seeds
• 1 tsp whole black peppercorns
• 1 tsp turmeric powder
• 4 tbsp coconut oil or vegetable oil
• 1 large onion
• 6-8 garlic cloves
• 1 inch ginger
• 4 large tomatoes
• 2 cups coconut milk
• Fresh cilantro, for garnish
• Salt, to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Using the right spices is key to an authentic Indian curry.

• Coastal Spices: The dried red chillies, coriander, cumin, cardamom, fenugreek, and peppercorns create that signature South Indian aroma. Don’t skip toasting them – it really wakes up the flavours!
• Fish Choices: I love using a mix of tilapia and basa because they’re readily available and have a mild flavour that absorbs the spices beautifully. But feel free to experiment! Pomfret, kingfish, or even cod would work wonderfully.
• Coconut Milk: Full-fat coconut milk is essential for that rich, creamy texture. It really makes the curry sing. You can use canned coconut milk for convenience.
• Spice Level: Adjust the number of dried red chillies to control the heat. If you like it mild, remove the seeds from the chillies before toasting.
• Fresh is Best: Whenever possible, use fresh ginger and garlic. The flavour is so much brighter!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make our spice blend. Dry roast the dried red chillies, coriander seeds, cumin seeds, cardamom pods, fenugreek seeds, and peppercorns in a skillet for about a minute, until fragrant. Be careful not to burn them!
2. Once cooled, grind the roasted spices into a fine powder. Add the turmeric powder and salt, and mix well. Set aside.
3. Now, let’s prep the seafood. Coat the fish and shrimp with about 1/3 of the spice mix. This helps them absorb all those lovely flavours.
4. Heat 2 tablespoons of oil in a pan and shallow fry the fish for about 2 minutes per side, until lightly golden and cooked through. Set aside. Then, fry the shrimp for 2-3 minutes, until pink and opaque. Set aside with the fish.
5. In a separate pot, heat the remaining 2 tablespoons of oil. Sauté the chopped onion for about 10 minutes, until golden brown and softened. Patience is key here – a well-caramelized onion adds so much flavour!
6. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, until fragrant.
7. Next, add the chopped tomatoes and cook until they become mushy, about 6-7 minutes. Stir frequently to prevent sticking.
8. Stir in the remaining spice mix and cook for 1 minute, allowing the flavours to bloom.
9. Pour in the coconut milk and ½ cup of water. Bring to a simmer, then cover and cook for 15 minutes, stirring occasionally. This allows the sauce to thicken and the flavours to meld.
10. Gently add the fried fish and shrimp to the curry. Simmer for another 5-6 minutes, until the seafood is heated through.
11. Taste and adjust the seasoning with salt if needed. If the curry is too thick, add a little more water to reach your desired consistency.
12. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the fish and shrimp. Fry in batches to ensure they get nicely browned.
• Simmering is key! Allowing the curry to simmer gently helps the flavours develop and the sauce to thicken.
• Taste as you go. Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the fish and shrimp for jackfruit or banana blossom. They have a similar texture and absorb the flavours beautifully.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a finely chopped green chilli for extra heat.
• Festival Adaptations: My aunt always makes this curry for Onam and Christmas – it’s a real crowd-pleaser! She adds a few curry leaves for an extra layer of flavour.

Serving Suggestions

This Fish & Shrimp Curry is fantastic served with:

• Steaming hot basmati rice
• Fluffy appams (Kerala-style pancakes)
• Warm roti or naan bread
• A side of cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What type of fish is best for this curry?

You can use any firm white fish like tilapia, basa, cod, or pomfret.

2. Can I use pre-made curry powder instead of grinding the spices?

While you can, the flavour won’t be as vibrant or complex. Grinding your own spices really makes a difference.

3. How can I adjust the thickness of the curry?

Add more water for a thinner curry, or simmer for longer to reduce the sauce and make it thicker.

4. Is it possible to make this curry ahead of time?

Yes! You can make the curry base (up to step 9) a day ahead and store it in the refrigerator. Add the fish and shrimp just before serving.

5. What is the best way to serve this curry for a traditional Indian meal?

Serve it with basmati rice, raita, and a side of vegetable thoran (stir-fry).

6. Can I use frozen shrimp in this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat it dry before coating it with the spice mix.