Coconut Fish Curry

If you’re craving something creamy, flavorful, and full of coastal charm, this Coconut Fish Curry is exactly what you need. Tender pieces of flaky white fish are simmered in a rich coconut milk sauce infused with warm spices, fresh herbs, and a touch of heat. This dish comes together quickly, making it perfect for both weeknight dinners and special occasions.

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Why You’ll Love This Recipe
Quick & Easy – Ready in under 30 minutes with simple steps.
Full of Flavor – Rich, fragrant curry with bold spices and creamy coconut.
Light & Nourishing – Packed with protein, healthy fats, and fresh herbs.
Customizable Heat – Spice it up or tone it down to suit your taste.
Perfect with Rice – Serve with steamed rice or flatbread for a complete meal.

Ingredients You’ll Need

For the Fish:

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

For the Curry Sauce:

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

For Garnish & Serving:

• ¼ cup fresh cilantro, chopped
• Cooked jasmine or basmati rice
• Lime wedges
• Optional: toasted coconut flakes for extra texture

Tools You’ll Need
Large skillet or deep sauté pan
Mixing bowl
Wooden spoon or spatula
Cutting board and knife
Measuring spoons

Step-by-Step Instructions

Step 1: Marinate the Fish

1. In a bowl, combine the fish pieces with turmeric, salt, pepper, and lemon juice.
2. Let it marinate for at least 10 minutes while you prepare the sauce.
3. This step helps infuse flavor and prevent the fish from breaking apart during cooking.

Step 2: Sauté Aromatics

1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until soft and golden.
3. Stir in the garlic, ginger, and green chili. Cook for another minute until fragrant.

Step 3: Build the Curry Base

1. Add curry powder, ground coriander, and paprika to the pan. Stir well to toast the spices for about 30 seconds.
2. Add diced tomatoes and cook for 2-3 minutes until they soften.
3. Pour in the coconut milk and water (or fish stock). Stir to combine everything into a smooth, creamy sauce.
4. Season with salt and bring to a gentle simmer.

Step 4: Cook the Fish

1. Gently place the marinated fish pieces into the simmering curry sauce.
2. Cover the pan and let the fish cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Avoid stirring too much to prevent the fish from falling apart.

Step 5: Finish and Garnish

1. Once the fish is cooked, squeeze in lime juice for a fresh, tangy finish.
2. Taste and adjust seasoning if needed.
3. Garnish with chopped cilantro and serve hot.

Tips for the Best Coconut Fish Curry
Use Firm Fish – Choose white fish that holds up well in curry like cod, halibut, or mahi-mahi.
Don’t Overcook – Fish cooks quickly, so keep a close eye during simmering.
Customize the Heat – Add more chili for a spicier curry or omit for a milder version.
Make It Creamier – Use full-fat coconut milk for the richest texture and flavor.
Add Veggies – Spinach, bell peppers, or green beans make great additions.

Serving Suggestions
Steamed Jasmine or Basmati Rice – A classic pairing to soak up the curry sauce.
Warm Naan or Flatbread – Perfect for scooping up every last bit.
Cucumber Raita – Cool and refreshing contrast to the spices.
Mango Chutney – Adds a sweet and tangy note to the meal.
Grilled Pineapple – A fun tropical side that complements the coconut flavor.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Curry can be frozen, but fish texture may change slightly. Freeze only if necessary.

Reheating:
Stovetop: Reheat over low heat until warmed through, stirring gently.
Microwave: Use a microwave-safe dish and heat in 30-second intervals.

Frequently Asked Questions

1. Can I use frozen fish?
   Yes, just thaw it completely and pat dry before marinating.
2. What type of coconut milk should I use?
   Full-fat coconut milk gives the best texture and richness, but light versions can be used for a lighter curry.
3. Can I make it vegetarian?
   Absolutely! Swap the fish for chickpeas, tofu, or mixed vegetables.
4. Is this curry spicy?
   It has a mild to medium heat. Adjust the chili and spices to suit your taste.
5. What if I don’t have curry powder?
   You can substitute with a mix of turmeric, coriander, cumin, and a pinch of cayenne.

Final Thoughts
This Coconut Fish Curry is a vibrant and comforting dish that’s full of tropical flavor and wholesome ingredients. Whether you’re cooking for family or treating yourself to something special, it’s a fast, flavorful, and satisfying meal that brings warmth to your table. Serve it over fluffy rice, garnish with fresh herbs, and enjoy a bite of coastal paradise in every spoonful.

Give it a try and don’t forget to share your version—I’d love to see how it turns out for you!

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

Nutritional Information (Per Serving):
Calories: 400 | Protein: 32g | Carbohydrates: 10g | Fat: 28g | Fiber: 2g | Sodium: 510mg

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