Mustard-Coconut Fish Curry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant fish curry simmered in creamy coconut milk with earthy mustard paste, balanced by fresh spinach for a comforting meal. This Indian recipe, ready in about 55 minutes, pairs fish fillets, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 440 cal/serving

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Ingredients

1.5 lbs (680g) fish fillets
2 tbsp vegetable oil
1 large, finely chopped (1 cup) onion
3 cloves, minced garlic
1-inch, grated ginger
2 tbsp mustard paste
1 can (13.5 oz, 400ml) coconut milk
1 cup vegetable broth
1 tsp turmeric powder
1/2 tsp cayenne pepper
1 cup, chopped spinach
to taste salt
for garnish cilantro

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Instructions

Step 1: Pat the fish fillets dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon turmeric powder.
Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 cup finely chopped onion and cook for 5-7 minutes until golden brown, stirring occasionally.
Step 3: Add 3 minced garlic cloves and 1-inch grated ginger to the skillet, cooking for 1 minute until fragrant.
Step 4: Stir in 2 tablespoons mustard paste and cook for 2 minutes, stirring constantly to prevent burning.
Step 5: Pour in 13.5 ounces (400ml) coconut milk and 1 cup vegetable broth, then add 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt. Bring to a gentle simmer.
Step 6: Gently add the seasoned fish pieces to the simmering sauce, ensuring they are submerged. Cook for 10-12 minutes until the fish is opaque and flakes easily.
Step 7: Stir in 1 cup chopped fresh spinach and cook for 2 minutes until wilted.
Step 8: Taste and adjust salt and spices as needed. Garnish with fresh cilantro before serving.