Name: Coconut Fish Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 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; 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; ¼ cup fresh cilantro, chopped; Steamed basmati or jasmine rice; Lime wedges for serving; Optional: sliced green chili or red chili for heat

Description

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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Ingredients

Scale

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

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Instructions

Step 1: Marinate the Fish

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

Step 2: Sauté the Aromatics

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

Step 3: Build the Curry Base

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

Step 4: Add the Fish

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

Step 5: Finish and Serve

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

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Indian-inspired