Sundarbans River Fish Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, coconut-infused fish curry inspired by Bangladesh's river delta cuisine, featuring tender white fish and aromatic spices. This asian-inspired seafood ready in about 30 minutes pairs fresh white fish fillets, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat fish fillets dry with paper towels and season evenly with 1/2 tsp salt.
  2. Step 2: Heat vegetable oil in a medium skillet over medium-high heat. Add cumin seeds and cook for 30 seconds until fragrant.
  3. Step 3: Add diced onion and sauté for 4 minutes until golden brown, then stir in minced garlic, grated ginger, and minced green chili. Cook for 1 minute until aromatic.
  4. Step 4: Add turmeric powder and coriander powder, stirring constantly for 30 seconds to toast the spices.
  5. Step 5: Pour in coconut milk and bring to a gentle simmer, then add fish fillets in a single layer. Reduce heat to low and cook for 8 minutes without stirring, until fish is opaque and flakes easily.
  6. Step 6: Remove fish with a slotted spoon and keep warm. Simmer the sauce for 2 more minutes to thicken slightly, then stir in 2 tbsp chopped cilantro. Return fish to the sauce and heat through for 1 minute.

Frequently asked questions

How long does Sundarbans River Fish Curry with Coconut Milk take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sundarbans River Fish Curry with Coconut Milk?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sundarbans River Fish Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sundarbans River Fish Curry with Coconut Milk for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sundarbans River Fish Curry with Coconut Milk?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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