Coconut Fish Curry

If you’re looking for a dish that’s creamy, comforting, and bursting with tropical flavors, this Coconut Fish Curry is a must-try. Made with tender white fish simmered in a rich coconut sauce infused with garlic, ginger, and warm spices, it’s a flavorful dinner you can pull together in just 30 minutes. Perfect for both weeknights and special occasions, this curry is sure to satisfy.

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Why You’ll Love This Recipe
Quick & Easy – Made in one pan and ready in under 30 minutes.
Creamy & Flavorful – Coconut milk and spices create a luscious, aromatic sauce.
Healthy & Light – A nourishing meal packed with protein and good fats.
Perfect with Rice – Serve it with jasmine or basmati rice to soak up every drop of sauce.
Customizable Heat – Adjust the spice level to suit your preference.

Ingredients You’ll Need

For the Fish Marinade:

• 1½ lbs firm white fish (such as cod, halibut, or tilapia), cut into 2-inch pieces
• 1 tbsp lemon juice
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp black pepper

For the Coconut Curry Sauce:

• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green chili, slit (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup water or fish stock
• ½ cup chopped tomatoes (fresh or canned)
• 1 tsp salt (adjust to taste)
• Juice of ½ lime

For Garnish & Serving:

• ¼ cup fresh cilantro, chopped
• Steamed basmati or jasmine rice
• Lime wedges for serving
• Optional: sliced green chili or red chili for heat

Tools You’ll Need
Large nonstick skillet
Cutting board and knife
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Marinate the Fish

1. In a bowl, toss the fish pieces with lemon juice, turmeric, salt, and pepper.
2. Set aside for 10 minutes to allow the flavors to penetrate the fish.

Step 2: Sauté the Aromatics

1. In a large skillet, heat coconut oil over medium heat.
2. Add chopped onions and sauté for 3-4 minutes until soft and lightly golden.
3. Add garlic, ginger, and green chili, and cook for another 1-2 minutes until fragrant.

Step 3: Build the Curry Base

1. Stir in cumin, coriander, and curry powder. Let the spices toast for about 30 seconds.
2. Add chopped tomatoes and cook for 2-3 minutes until they break down and blend into the mixture.
3. Pour in the coconut milk and water or fish stock. Stir until combined.
4. Bring the sauce to a gentle simmer and cook for 5 minutes to allow the flavors to develop.

Step 4: Add the Fish

1. Gently place the marinated fish into the simmering sauce.
2. Lower the heat and simmer uncovered for 8-10 minutes, or until the fish is cooked through and flakes easily.
3. Avoid stirring too much to prevent the fish from breaking apart.

Step 5: Finish and Serve

1. Stir in lime juice for brightness and taste for seasoning. Adjust salt or spice if needed.
2. Garnish with chopped cilantro and extra sliced chili if desired.
3. Serve hot over steamed rice with lime wedges on the side.

Tips for Perfect Coconut Fish Curry
Use Firm White Fish – Cod, tilapia, or halibut are great choices that hold up well in the curry.
Don’t Overcook – Fish cooks quickly and should remain tender and flaky.
Full-Fat Coconut Milk – For the creamiest, richest sauce, go with full-fat.
Mild or Spicy – Adjust the green chili and curry powder to your spice tolerance.
Add Vegetables – Bell peppers, spinach, or zucchini make great additions to bulk up the curry.

Serving Suggestions
Steamed Basmati Rice – Light and fluffy, ideal for soaking up the sauce.
Warm Flatbread or Naan – Perfect for scooping and dipping.
Cucumber Raita – A cooling contrast to the warm spices.
Simple Green Salad – Adds a fresh, crisp bite to the meal.
Mango Slices – Sweet and juicy fruit rounds out the tropical flavors.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: While the curry sauce freezes well, fish texture may change after thawing. Freeze only if necessary.

Reheating:
Stovetop: Reheat gently over low heat, stirring occasionally.
Microwave: Reheat in short intervals, stirring between each to avoid overcooking the fish.

Frequently Asked Questions

1. Can I use frozen fish?
   Yes, just make sure it’s fully thawed and patted dry before marinating.
2. What if I don’t have curry powder?
   You can substitute with a mix of turmeric, cumin, coriander, and a pinch of paprika.
3. Is this dish spicy?
   It’s mildly spiced. You can increase or decrease the chili to adjust heat.
4. Can I use light coconut milk?
   Yes, but the sauce will be thinner and slightly less rich.
5. What other protein can I use?
   Shrimp or tofu can be used as substitutes for fish in this curry.

Final Thoughts
This Coconut Fish Curry is an easy yet elegant meal that brings bold flavor and comforting textures together in one pot. The combination of creamy coconut, aromatic spices, and tender fish makes it a standout dish you’ll come back to time and again. Whether served for a quiet dinner or a dinner party, it’s guaranteed to impress.

Give this tropical-inspired curry a try and let me know how it turned out! Tag your creations online—I love seeing your dishes.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Indian-inspired

Nutritional Information (Per Serving):
Calories: 410 | Protein: 34g | Carbohydrates: 9g | Fat: 28g | Fiber: 2g | Sodium: 520mg

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