Creamy Coconut Indonesian Fish Curry

Share this recipe!

If there’s one dish that instantly takes me back to a rainy afternoon with hot steamed rice and a comforting bowl of curry, it’s this creamy, fragrant Indonesian fish curry. The way the lemongrass and kaffir lime leaves infuse the coconut base with citrusy brightness is something I never get tired of. It’s one of those easy yet impressive curries that looks like you’ve put in hours — when it really only takes about 30 minutes.

What Makes This Fish Curry So Good

This one’s for those evenings when you want something comforting but still light — creamy without being too rich, spicy without burning your tongue off, and full of those Southeast Asian flavors we all secretly crave. The process is simple: blend the spice paste, sauté it, simmer the fish, and finish with coconut cream. That’s it.

I often serve it with plain jasmine rice, but if you’ve got leftover coconut rice, even better. It’s also a fun dinner-party dish — I once paired it with crispy corn fritters as a starter and pandan crepes for dessert, and it was a total hit.

A Quick Look at Kari Ikan

“Kari Ikan” literally means fish curry in Indonesian, and this version leans on a golden turmeric coconut base that’s aromatic and rich, but not heavy. The fish is simmered just until tender, which means it’s ready way faster than meat-based curries.

In some parts of Southeast Asia, especially Malaysia and Singapore, fish head is used instead — if you’re up for it, it adds deep flavor, but I usually go for fillets for a quicker, no-fuss version.

Ingredients You’ll Need

Don’t be alarmed by the list — most of these go straight into the blender to make the spice paste. Here’s what I usually grab:

• White Fish – I often use basa or snapper. They cook fast and soak up all that curry flavor. If I can’t get either, any mild white fish works — cod, tilapia, even sea bass in a pinch. You can sub with firm tofu or chicken chunks too.
• Kaffir Lime Leaves – I keep a stash in the freezer, but if you’re out, the zest of a lime will do. It’s not identical, but it still adds that zing.
• Lemongrass – Fresh is best, but frozen works well too. If neither is available, lemon zest gives a similar note.
• Chilli – I usually go for big red chillies for color and aroma — they’re mild. If you want it spicy, add a couple of small red chillies too. Or skip them if you’re cooking for kids.
• Lime Juice – That final squeeze really brightens up the curry. Tamarind paste also works — it gives a slightly sour and deeper flavor.
• Coconut Cream – Thicker and richer than coconut milk. I always shake the can before opening — it tends to separate.

How I Cook This at Home

Let’s walk through how this curry comes together in my kitchen.

1. Blend the Spice Paste

I toss everything in the blender: garlic, red chillies, shallots, tomato, fish sauce, turmeric, ginger, lemongrass, coriander, tamarind paste, black pepper, nutmeg, palm sugar — and if I’m feeling spicy, a couple of bird’s eye chillies too.

If it struggles to blend, I add a splash of oil or water. Sometimes I even grind it up in a mortar and pestle — especially when I want to slow things down and enjoy the process.

2. Cook the Curry Base

I heat a splash of oil in my wok, then toss in whole lemongrass stalks and torn kaffir lime leaves. After a minute of fragrant sizzling, in goes the spice paste. Let that cook for 1-2 minutes until everything smells amazing.

3. Add the Fish and Simmer

I gently mix in the fish pieces, letting them get coated with all that flavor. Then I pour in some water, bring it to a boil, and let it simmer for about 5 minutes until the fish turns opaque.

Once the fish is cooked, I lower the heat and stir in coconut cream. Just a few more minutes of simmering, and the curry is done.

I love garnishing with crispy fried shallots for texture — they’re the cherry on top.

Helpful Tips from My Kitchen

• Stuck Paste? Add a dash of oil or water to your blender if the spice paste isn’t moving. It helps everything come together smoothly.
• Gentle on the Fish – Fish fillets break easily, so I stir gently after adding them. Use a spatula or wooden spoon and avoid overmixing once they start to flake.
• Customise the Heat – Make this as mild or spicy as you want. I often make a mild version and let everyone add extra sliced chilli on their plate.
• Vegetable Add-ins – I sometimes add spinach, pumpkin chunks, or baby bok choy to bulk it up. They simmer beautifully with the curry.
• Using Coconut Cream – Always stir the can well before using. If you forget, you might end up with just coconut oil on top.

Serving Suggestions

This curry is best served warm with steamed jasmine rice, but here are a few fun ways I’ve enjoyed it:

• Over coconut rice for extra richness.
• With roti or flatbread to mop up the sauce.
• Alongside a crisp cucumber salad for freshness.
• Topped with a soft-boiled egg — trust me, it works.

If you’re planning a full meal, try pairing this with satay skewers or crispy tempeh on the side.

Storage and Leftover Tips

• Fridge – Store any leftover curry in an airtight container for up to 2 days. The fish may break apart a bit when reheated, but the flavors get even deeper.
• Freezer – I usually avoid freezing fish curries because the texture changes too much. But the spice paste itself freezes beautifully — I often make extra and store it in small jars for a future quick curry night.
• Reheat – Gently on the stovetop over low heat, just until warmed through. Avoid microwaving if you can — it can overcook the fish.

Frequently Asked Questions

Can I use frozen fish?
Yes, just thaw it completely and pat it dry before using. Otherwise, the curry might turn watery.

What if I don’t have a blender?
Use a mortar and pestle or even finely chop the ingredients. It takes a little longer but still tastes fantastic.

Is it spicy?
It can be, but it’s easy to control. Use fewer chillies in the paste and leave extra on the side for those who want heat.

Can I make this ahead of time?
Yes — the paste can be made up to 3 days ahead and stored in the fridge. Just cook the fish fresh for the best texture.

Try other Indonesian recipes:

• Terong Balado – Indonesian Sambal Eggplant
• Chicken Rendang (Rendang Ayam)
• Pisang Goreng – Indonesian Fried Banana