Seafood Recipes

Coconut Fish Curry

Coconut Fish Curry

Looking for an easy seafood recipe? How about a creamy lightly spicy coconut fish curry for lunch or dinner. In this recipe, you will find out how to cook amazing coconut fish curry.

Which Fish Should I Use?

This recipe can be prepared with any mild, firm white fish, including cod. The fish used in this recipe is barrelfish. This delicious, yet somewhat uncommon fish is found in deep waters along the Atlantic coast from the Carolinas to southern Florida.

Ingredients for Fish Curry :

  • 4 [6-oz.] cod fillets (or other firms mild white fish)
  • 2 tbsp coconut oil
  • 3 small yellow onion, minced
  • Sea salt and black pepper, to taste
  • 1 [14-oz.] can coconut milk, full fat
  • 1-pint cherry or grape tomatoes washed
  • 1 tbsp fresh ginger, minced
  • 3-4 garlic cloves, minced
  • 2 1/2 tbsp curry powder
  • 1/4 tsp red chili powder
  • 1/4 tsp ground cinnamon
  • 3 tbsp fresh lime juice
  • 1/2 cup cilantro, roughly chopped
  • 2 large limes, quartered, to serve

How to Make Coconut Fish Curry :

Step One:

Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until onions are a light golden brown, approximately 15-20 minutes.

Coconut Fish Curry - Step 1

Step Two:

While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.

Step Three:

Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.

Coconut Fish Curry - Step 2

Step Four:

Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture.

Coconut Fish Curry - Step 4

Step Five:

Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.

Coconut Fish Curry - Step 5

Step Six:

Remove from heat and stir in fresh lime juice and chopped cilantro. . Taste and adjust seasonings.

Easy fish curry recipe

A Tip to Perfecting this Recipe :

Many traditional curry recipes call for ‘browning’ the onions until they reach a deep, dark color with a rich, intense flavor. Here, this process is halted about halfway through to avoid overwhelming the more delicate fish flavor.

Serving Suggestions:

Simply you can serve this amazing fish curry with Basmati rice (or any rich you can find) and/or roasted root vegetables of choice with additional lime wedges for squeezing if desired, Or you can serve this with some mashed potatoes. What do you prefer to serve the coconut fish curry with? Share your idea in the comments section.

More Recommending Seafood Recipes –

Shrimp recipe – Shrimp Fajita Bowls with Cilantro-Lime Rice

Salmon recipe –Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

Snapper fish recipe – Spicy Cajun Snapper with Mango-Avocado Salsa

Coconut Fish Curry

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Main Asian
Serves: 4
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes

Delicious fish curry which you can make easily with coconut milk

Ingredients

  • 2 tbsp coconut oil
  • 3 small yellow onion, minced
  • Sea salt and black pepper, to taste
  • 1 [14-oz.] can coconut milk, full fat
  • 1-pint cherry or grape tomatoes washed
  • 1 tbsp fresh ginger, minced
  • 3-4 garlic cloves, minced
  • 2 1/2 tbsp curry powder
  • 1/4 tsp red chili powder
  • 1/4 tsp ground cinnamon
  • 4 [6-oz.] cod fillets (or other firms mild white fish)
  • 3 tbsp fresh lime juice
  • 1/2 cup cilantro, roughly chopped
  • 2 large limes, quartered, to serve

Instructions

1

Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until onions are a light golden brown, approximately 15-20 minutes.

2

While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.

3

Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.

4

Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture.

5

Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.

6

Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired. Serve immediately with basmati rice and/or roasted root vegetables. Offer additional lime wedges for squeezing, if desired. Enjoy!

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