Coconut Milk Fish Curry + Naan

It’s been almost 6 months since my last post, and so here it goes.  This curry is for 1 serving only. I got the original recipe from recipesaresimple. My version is tweaked, but none the less it is delicious, creamy and serves as a great complement to naan. The ingredients are probably already in your pantry.

oil for frying
1 medium onion or shallots (minced)
2 garlic cloves (grated)
1 tsp ginger (grated)
6-10 pieces fenugreek seeds
cayenne pepper powder (a dash or more depending on how hot you want it to be)
2 tsp turmeric

5.6 oz Coconut milk
1/2 tsp tamarind powder or lemon + 5.6 oz water
1 piece salmon fillet
sugar (a dash)
salt/fish sauce to taste

Caramelize onions in a pan, make sure you add enough oil so it won’t stick to the pan. Stir constantly, this will take 5-7 minutes depending on the temperature. Medium heat is always better 🙂 it will smell pretty and start to darken and caramelize, then add the garlic and ginger, fenugreek seeds, turmeric, and pepper. If you can’t find fenugreek seeds, you can omit it. Saute until you smell the ginger and garlic then add 1/2 of the coconut milk.


Stir it around so it doesn’t burn, once you see the coconut milk release its oil and evaporate its moisture, add the remaining coconut milk and stir. Afterwards fill the coconut milk tin can with water, mix in the tamarind powder or lemon and sugar then add it into the pan and stir. Add the Salmon and let it simmer for a couple of minutes. Lower the temperature so it won’t boil over and stir the curry without touching the salmon so it won’t fall apart. Cover half way so a bit of steam escapes. Have a bit of taste to make sure you can taste a hint of sourness, sweetness, and saltiness all at the same time. If not adjust it accordingly :). Let it simmer for a couple of minutes then it’s ready to serve.

Naan 🙂 6 pieces

1 1/4 cup all-purpose flour
1/2 tsp baking powder
1/3 tsp sugar
1/2 tsp salt
3 tbsp + 1 tsp milk
2 tbsp butter/oil
1/4 cup (4 tbsp) yogurt

butter or oil

Mix dry ingredients + Wet ingredients = knead for a couple of minutes. The dough should be a little tacky, if too much tacky, use extra flour to keep it from sticking to your hands. Let it rest over the counter in a saran wrap for 20 minutes to 3 hours…. 🙂


A couple of minutes before you’re ready to eat, set the oven to broil. Flip a baking sheet and place it in the oven rack all the way to the top near the heating element. Roll the naan into thin (for extra crispy) or about 3mm. Place it on the baking sheet and close the oven door for 20 seconds.


Open the oven and check, once the naan starts to puff up open the door halfway so you can see it brown. Keep an eye on it because it can burn pretty fast.


Flip the naan and do not close the oven door, it will puff up again and then start to brown, then it’s ready to serve. Place on a plate and spread some butter or oil.


You can make the curry meatless 🙂 Enjoy!


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