How to prepare Fish Coconut roast

How to prepare Fish Coconut roast

Fish Coconut roast


Boneless fish (I used wild salmon) – 400 gm, cubed

Turmeric powder – 1/4 tbsp

Chilly powder – 1 tbsp

Ginger-garlic paste – 2 tbsp

Pepper powder – 1/2 tbsp

Salt – To taste

Coconut oil – 2.5 – 3 tbsp

Onion – 3 cups, thinly sliced (3 – 4 small onion)

Curry leaves – 1 sprig

Green chilly – 1, diagonally sliced

Ginger-garlic crushed/ paste – 1.5 tbsp

Turmeric powder – 1/4 tbsp

Chilly powder – 1 tbsp

Coriander powder – 2 tbsp

Garam masala powder – 1/8 tbsp

Tomato – 1 large, chopped

Salt – To taste

Thick / medium-thick coconut milk – 1/2 cup



Marinate the fish pieces with ingredients in number 2 for about 30 mins.

Heat about 2 – 3 tbsp coconut oil into a pan over medium-high heat. Now Shallow fry the fish pieces in 1 – 2 batches, on both sides until 75 – 90 % done. Transfer it to a plate.

Into the remaining oil, add sliced onion, curry leaves, green chilly and salt. Saute this until its onions turn light brown.

Now add crushed ginger and continue this to saute until onion turns golden. Add turmeric powder, chilli powder and coriander powder.

Cook it over low heat until their raw smell goes away. Now add chopped tomatoes. Saute until it becomes mashed up.

Add garam masala powder and mix it together. Next add coconut milk and mix it well. Taste and check for salt and then add fish pieces and mix it well.

Cover and cook it for few mins until fish pieces are coated up well with masala. Switch off and Serve with chapatis or pulao.

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