# @ivanas_tastykitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DTSyywmCDf2
- **Gondola URL:** https://gondola.cc/posts/61786477-ivanas-tastykitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e82e21673d.jpg
- **Posted:** 2026-01-09T15:03:55.000+00:00
- **Account Owner:** Ivana Sanshia | 🇿🇦 Chef (@ivanas_tastykitchen) — https://gondola.cc/ivanas_tastykitchen

## Caption

Cooking fish curry with my mom means bold flavours, life lessons, and a zero-waste kitchen.

Fish Curry in Coconut Milk

Ingredients (serves 6)

For the fish
700 g firm fish (kingfish, hake, or snapper), cut into pieces
1 tbsp turmeric
1 tbsp masala mother-in-law/kashmiri 
1 tsp salt
1 tbsp ginger-garlic paste
3 tbsp oil (for shallow frying)

For the curry
1 large onion, sliced
6 green chilies
8 garlic cloves, kept whole
1 tbsp fresh ginger
10–12 curry leaves
4 green mangoes, quartered
10 brinjals, sliced lengthwise
1½ cups blended or grated tomatoes
1 tbsp tamarind paste (adjust to taste)
1 cup coconut milk
Salt, to taste

Method 
1. Mix fish with turmeric, masala, salt, and ginger-garlic paste. Shallow-fry until lightly golden. Remove and set aside.
2. In the same oil (don’t waste it), sauté onion, green chilies, whole garlic cloves, ginger, curry leaves, and curry paste.
3. Add mangoes and brinjals. Mix well to coat everything in the spices.
4. Stir in tomatoes and tamarind. Simmer for 5–7 minutes.
5. Add coconut milk, then return the fish and all the fish sauce to the pot.
6. Simmer gently for 5 minutes. Adjust salt.
7. Serve hot with pap or kali.

👇🏽 Save this recipe & tell me what we should cook next

#FishCurryRecipe #CookingWithMom #ZeroWasteKitchen #HomeCookedMeals #ComfortFood

## Stats

- **Views:** 471,597
- **Likes:** 28,910
- **Shares:** 0
- **Comments:** 1,044

## Tags

homecookedmeals, zerowastekitchen, cookingwithmom, comfortfood, fishcurryrecipe

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