Description
Flaky white fish simmered in a creamy, fragrant coconut curry sauce with aromatic spices, tomatoes, and a hint of lime. Serve over rice for a delicious and satisfying meal.
Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod, halibut, or mahi-mahi work well), cut into 1-inch pieces
- 1 tbsp coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1–2 green chilies, finely chopped (adjust to your spice preference)
- 1 red bell pepper, thinly sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 lime, juiced
- 1/4 cup chopped cilantro, for garnish
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add Garlic, Ginger, and Chilies: Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another minute or two, until fragrant.
- Incorporate the Bell Pepper: Add the sliced red bell pepper and cook for about 3-5 minutes, until slightly softened.
- Introduce the Tomatoes: Pour in the can of diced tomatoes (undrained) and stir well. Bring the mixture to a simmer, allowing the tomatoes to break down slightly.
- Add Tomato Paste and Spices: Stir in the tomato paste, curry powder, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, to toast the spices and release their flavors.
- Pour in the Coconut Milk: Gradually pour in the coconut milk, stirring constantly to prevent curdling. Ensure the coconut milk is well incorporated into the tomato and spice mixture.
- Simmer the Sauce: Bring the curry sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 15-20 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking.
- Gently Add the Fish: Carefully add the fish pieces to the simmering curry sauce. Make sure the fish is submerged in the sauce.
- Cook the Fish: Cover the pot again and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
- Add Lime Juice: Stir in the fresh lime juice.
- Season to Taste: Season with salt and pepper to taste.
- Garnish and Serve: Garnish with fresh chopped cilantro. Serve the coconut fish curry hot over cooked rice.
Notes
- Adjust the amount of green chilies and cayenne pepper to control the spice level.
- Feel free to add other vegetables to the curry, such as spinach, peas, or green beans.
- Other firm white fish, such as snapper or grouper, can be used. Shrimp or prawns also work well.
- Full-fat coconut milk will give you the richest and creamiest curry.
- This curry can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can also freeze this curry for up to 2 months.
- Serve this curry with a side of naan bread or roti for dipping into the delicious sauce.
- For a heartier curry, add diced potatoes along with the onions.
- For a more authentic Southeast Asian flavor, add a teaspoon of fish sauce along with the lime juice.
- Experiment with other fresh herbs, such as Thai basil or mint, for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes