Coconut Fish Curry
Coconut Fish Curry
Coconut Fish Curry is a dish that beautifully blends the richness of coconut milk with the fresh, delicate flavors of fish. This aromatic curry is a favorite in coastal cuisines worldwide, offering a comforting and satisfying meal that’s surprisingly easy to prepare.
The combination of spices, coconut milk, and tender fish creates a dish that’s bursting with flavor yet gentle on the palate. Perfect with steamed rice or warm flatbreads, Coconut Fish Curry is a versatile recipe that works for both weeknight dinners and special occasions.
Ingredients
For the Curry:
1 pound firm white fish fillets (e.g., cod, tilapia, or snapper), cut into 2-inch pieces
2 tablespoons vegetable oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, diced
1-2 green chilies, slit lengthwise (adjust for spice level)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red chili powder (optional, for extra heat)
1 cup coconut milk
1/2 cup water or fish stock
Juice of half a lime
For Garnish:
Fresh cilantro leaves, chopped
Lime wedges
Optional Sides:
Steamed basmati rice
Naan or flatbread
How to Make Coconut Fish Curry
Prepare the Fish:
Lightly season the fish pieces with a pinch of salt and a dash of turmeric. Set aside while you prepare the curry base.
Cook the Aromatics:
Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the garlic, ginger, and green chilies, cooking for another 1-2 minutes until fragrant.
Add the Spices:
Add the turmeric, cumin, coriander, and red chili powder (if using) to the pan. Stir well to coat the onions and toast the spices for about 30 seconds.
Build the Base:
Add the diced tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down into a thick paste.
Simmer the Curry:
Pour in the coconut milk and water (or fish stock). Stir to combine and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
Cook the Fish:
Carefully add the fish pieces to the simmering curry. Cover the pan and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Avoid over-stirring to prevent breaking the fish.
Finish the Dish:
Squeeze the lime juice over the curry and give it a gentle stir. Adjust seasoning with salt if needed.
Serve:
Garnish with fresh cilantro leaves and serve hot with steamed rice or flatbreads.
Chef’s Note
Fish Selection: Choose firm fish that holds its shape during cooking. For a twist, you can also use shrimp or scallops.
Spice Level: Adjust the chilies and chili powder to your heat preference.
Additions: For a heartier curry, toss in vegetables like bell peppers, spinach, or okra.
Nutrition Information (Per Serving)
Calories: 350
Protein: 30g
Carbohydrates: 10g
Fat: 22g
Fiber: 2g
Sodium: 450mg
Conclusion
Coconut Fish Curry is a delightful dish that’s both wholesome and indulgent. Its rich, creamy texture and vibrant flavors make it a comforting meal that’s easy to prepare. Whether you’re looking to impress guests or enjoy a quiet family dinner, this curry is sure to become a staple in your kitchen. Savor the taste of the tropics with every bite!