Print

Coconut Fish Curry

Coconut Fish Curry
Print Recipe

Coconut Fish Curry is a rich and creamy dish blending aromatic spices with full-fat coconut milk, offering a mild heat and tropical flavors. It is a quick, family-friendly, one-pot meal perfect for weeknights or special occasions, featuring tender white fish simmered in a fragrant curry sauce and finished with fresh lime juice and cilantro.

Ingredients

Scale

Fish and Dairy

  • 500g firm white fish fillets (e.g., cod or tilapia)
  • 400ml full-fat coconut milk

Vegetables and Aromatics

  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
  • Fresh cilantro, chopped (for garnish)
  • Juice of 1 fresh lime

Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon chili powder (adjust to taste)

Others

  • 2 tablespoons neutral cooking oil (vegetable or coconut oil)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the aromatics: Heat the cooking oil in a large pan over medium heat. Add the finely chopped onions, minced garlic, and grated ginger. Cook until the onions are soft and golden, releasing fragrant aromas.
  2. Toast the spices: Add turmeric, cumin, coriander, and chili powder to the pan. Stir constantly for about one minute to lightly toast and deepen their flavors.
  3. Add tomatoes and simmer: Pour in the chopped fresh or canned tomatoes. Stir to combine and cook down until the mixture thickens slightly and forms a rich base.
  4. Pour in the coconut milk: Slowly add the full-fat coconut milk, stirring well to blend with the tomato and spice base. Let the curry simmer gently for 5 to 7 minutes to meld the flavors.
  5. Cook the fish: Gently place the fish fillets into the simmering curry. Cover and cook for 7 to 10 minutes, depending on fish thickness, until it flakes easily and has absorbed the curry scents.
  6. Final touches: Squeeze fresh lime juice over the curry and sprinkle chopped cilantro on top. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

  • Use freshly ground spices for more vibrant flavors.
  • Do not overcook the fish to avoid toughness.
  • Add water or additional coconut milk if the curry gets too thick.
  • Balance sour and sweet flavors with the right amount of lime juice.
  • Let the curry rest off heat for a few minutes to meld flavors fully before serving.

Nutrition

Keywords: Coconut Fish Curry, curry, seafood curry, coconut milk curry, Indian inspired, family meal, quick dinner, gluten free

Find it online: https://marybaking.com/coconut-fish-curry/