Indian Fish Curry with Tom Yam Twist

This fish curry is made using tom yam paste and coconut milk and has a nice, tangy punch. Once you try making this dish, you may not want to try any other variety again, as it’s so addictive.

I’ve made this a few times now and this is the best version so far. I’ve tried adding more tom yam paste (2 tsps) and found it too tangy which I honestly liked, but some may not. And you definitely need coconut milk (not the low-fat kind) to add to the oomph.

This goes so well with plain white rice and dosa also. I hope you will give this a try soon and hope it becomes your next favourite!


  • Fish – 4 medium pieces
  • Tomatoes – 3, chopped
  • Onion – 1 large, chopped
  • Garlic – 1 tsp, chopped
  • Tom Yum paste – 1 tsp, heaped
  • Chilli powder – 1 tsp
  • Fish curry powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Coconut milk – 1/2 pkt
  • Lime leaves – 2
  • Salt
  • Water – 1 cup


  • Heat oil in a wok and once hot add the onions and fry till translucent. 
  • Add the chopped garlic and saute for couple of minutes.
  • Add the tomatoes and mix well. Cover and cook till tomatoes are pulpy.
  • Next add all the powders and the tom yam paste and mix well for couple of minutes.
  • Now add the fish pieces, lime leaves and water. Mix well, cover and let the fish cook.
  • Add 1/2 packet of coconut milk and stir well. Do not let it boil.
  • Adjust with salt if needed and add more coconut milk if it’s too sour.
  • You may add more water if you find the gravy too thick.
  • Serve hot with plain white rice or dosa.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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