Silky Assam Fish Curry: A Creamy Coconut Dream
Tender fish simmered in a rich, tangy, and subtly sweet coconut milk broth.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Assam fish curry, a beloved dish across Southeast Asia, is a symphony of flavors that dances on the palate. This version takes the traditional tang of tamarind (assam) and balances it with the creamy richness of coconut milk, creating a truly unforgettable experience. Unlike some harsher Assam curries, this recipe emphasizes a harmonious blend of sweet, sour, and spicy, making it accessible and enjoyable for a wide range of palates. The delicate fish fillets absorb the complex flavors, resulting in a dish that's both comforting and exciting.
- •Tangy and Creamy Harmony - The Assam paste provides a delightful sourness that's perfectly balanced by the sweet and rich coconut milk.
- •Melt-in-Your-Mouth Fish - Using firm but flaky white fish ensures that the fillets remain tender and succulent in the creamy sauce.
- •Aromatic Spice Blend - The combination of ginger, garlic, and chili paste creates a warm and fragrant base that elevates the entire dish.
- •Quick and Easy Weeknight Meal - This curry comes together in under an hour, making it perfect for busy weeknights without sacrificing flavor.
- •Subtle Sweetness - A touch of sugar enhances the other flavors and adds a delicate sweetness that complements the tang and spice.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 lbs Fish fillets (cod, snapper, or barramundi) (cut into 2-inch pieces)
- 1 can Coconut milk ((13.5 oz) full-fat)
- 2 tbsp Assam paste (or to taste)
- 1 medium Red onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 tbsp Chili paste (adjust to your spice preference)
- 1 tsp Sugar
- 1 tbsp Fish sauce
- 2 tbsp Vegetable oil
- 2 tbsp Cilantro (fresh, chopped for garnish)
Step-by-Step Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium heat. Allow the oil to shimmer slightly before adding the aromatics to ensure they release their flavor properly.
~2 min
- 2
Add the chopped red onion to the hot oil and sauté until softened and translucent, about 5 minutes. Stir occasionally to prevent burning and ensure even cooking. This step builds the flavor base of the curry.
~5 min
- 3
Add the minced garlic and grated ginger to the softened onions and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it will turn bitter. The aroma should be strong and inviting.
~1 min
- 4
Stir in the chili paste and assam paste and cook for 1 minute, allowing the spices to bloom and release their flavors. Stir constantly to prevent sticking and ensure even distribution of the spices.
~1 min
- 5
Pour in the coconut milk and bring to a simmer. Stir gently to combine all the ingredients, ensuring a smooth and creamy sauce. Simmering allows the flavors to meld together beautifully.
~5 min
- 6
Add the sugar and fish sauce to the simmering sauce. These balance the sourness from the Assam and add depth of flavor to the curry. Taste and adjust the seasoning as needed.
~2 min
- 7
Gently add the fish fillets to the simmering curry, ensuring they are submerged in the sauce. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the fish from cooking evenly.
~2 min
- 8
Cover the skillet and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fish fillets. Avoid overcooking, as the fish will become dry.
~7 min
- 9
Remove from heat and garnish with fresh cilantro. The cilantro adds a fresh and vibrant element to the rich curry.
~1 min
- 10
Serve immediately with steamed rice. The rice soaks up the flavorful sauce beautifully, creating a complete and satisfying meal.
0
How Do I Know It's Ready?
The fish is done when it flakes easily with a fork and is opaque throughout. Avoid overcooking for the best texture.
Frequently Asked Questions
Yes, but make sure to thaw them completely before cooking and pat them dry to remove excess moisture.
Final Thoughts
I hope you enjoy making this Silky Assam Fish Curry: A Creamy Coconut Dream as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!