Description
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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Ingredients
For the Fish:
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1½ lbs firm white fish (like cod, halibut, or tilapia), cut into 2-inch pieces
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½ tsp turmeric powder
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½ tsp salt
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½ tsp black pepper
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1 tbsp lemon juice
For the Curry Sauce:
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1 tbsp coconut oil or vegetable oil
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1 green chili, slit (optional, for heat)
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1 tbsp curry powder
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1 tsp ground coriander
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½ tsp paprika
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1 can (13.5 oz) full-fat coconut milk
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½ cup diced tomatoes (fresh or canned)
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½ cup water or fish stock
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1 tsp salt (adjust to taste)
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Juice of ½ lime
For Garnish & Serving:
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¼ cup fresh cilantro, chopped
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Cooked jasmine or basmati rice
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Lime wedges
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Optional: toasted coconut flakes for extra texture
Instructions
Step 1: Marinate the Fish
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In a bowl, combine the fish pieces with turmeric, salt, pepper, and lemon juice.
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Let it marinate for at least 10 minutes while you prepare the sauce.
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This step helps infuse flavor and prevent the fish from breaking apart during cooking.
Step 2: Sauté Aromatics
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Heat coconut oil in a large skillet over medium heat.
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Add the chopped onion and sauté for 3-4 minutes until soft and golden.
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Stir in the garlic, ginger, and green chili. Cook for another minute until fragrant.
Step 3: Build the Curry Base
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Add curry powder, ground coriander, and paprika to the pan. Stir well to toast the spices for about 30 seconds.
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Add diced tomatoes and cook for 2-3 minutes until they soften.
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Pour in the coconut milk and water (or fish stock). Stir to combine everything into a smooth, creamy sauce.
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Season with salt and bring to a gentle simmer.
Step 4: Cook the Fish
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Gently place the marinated fish pieces into the simmering curry sauce.
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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.
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Avoid stirring too much to prevent the fish from falling apart.
Step 5: Finish and Garnish
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Once the fish is cooked, squeeze in lime juice for a fresh, tangy finish.
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Taste and adjust seasoning if needed.
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Garnish with chopped cilantro and serve hot.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Indian-inspired