🐟 South Asian-Inspired · Sauces

Coconut Curry Sauce for Fish

Name: Coconut Curry Sauce for Fish
Total time: 45 min
Yield: One batch; exact yield depends on fish-bouillon dilution
Cuisine: South Asian-Inspired
Ingredients: 100 ml vegetable oil; 5 g mustard seeds; 10 curry leaves; 100 g fresh ginger, chopped; 100 g garlic, chopped; 3 medium onions, finely sliced; 2 red chillies, finely chopped; 2 beef tomatoes, finely chopped; 1 tsp ground turmeric; 80 g fish bouillon; 400 ml coconut milk; Fine salt and black pepper, to taste; Arrowroot and cold water, as needed for thickening

A fragrant coconut fish sauce with curry leaves, mustard seed, ginger, garlic, tomato, chilli and turmeric.

Time45 minLevelMediumMakesOne batch; exact yield depends on fish-bouillon dilution

Behind the plate

This sauce begins with a classic aromatic temper: mustard seeds crackle in oil before curry leaves, ginger, garlic, onion and chilli enter the pot. Tomato and turmeric build colour, while fish bouillon establishes the seafood base.

Coconut milk is added near the end to keep its flavour clear and its texture smooth. Arrowroot is reserved for the final correction rather than used to replace proper simmering and reduction.

Why this recipe works

Blooming mustard seed and curry leaf in hot oil releases fat-soluble aromatics, and gently sweating the onions prevents harsh colour. Tomato cooks out before the stock and coconut milk are added, creating a smooth layered sauce.

The recipe

Ingredients

100 ml vegetable oil
5 g mustard seeds
10 curry leaves
100 g fresh ginger, chopped
100 g garlic, chopped
3 medium onions, finely sliced
2 red chillies, finely chopped
2 beef tomatoes, finely chopped
1 tsp ground turmeric
80 g fish bouillon
400 ml coconut milk
Fine salt and black pepper, to taste
Arrowroot and cold water, as needed for thickening

Method

Heat the vegetable oil in a heavy pot. Add the mustard seeds and cook until they begin to crackle.
Add the curry leaves carefully, followed by the ginger, onion, garlic and red chilli.
Sauté gently without colour until the onions are completely soft and the aromatics no longer taste raw.
Add the chopped tomatoes and turmeric and cook for a further 5 minutes.
Add the fish bouillon and enough hot water only if required by the product instructions. Simmer for 10–15 minutes.
Stir in the coconut milk and return to a gentle simmer. Season with salt and black pepper.
Mix arrowroot with cold water and add gradually until the sauce reaches a light coating consistency.

Chef’s notes

The fish-bouillon brand and its required dilution were not supplied. Follow the product instructions and record the water used.
Curry leaves can spit when they meet hot oil; make sure they are dry and add them carefully.
Do not boil coconut milk aggressively or the sauce may look oily.
Arrowroot should correct the final texture, not turn the sauce gelatinous.

At the table

Serve with pan-fried sea bass, hake, cod, monkfish or prawns, alongside rice or sautéed greens.