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–+ servings
Coconut Fish Curry

Coconut Fish Curry

Discover the magic of Coconut Fish Curry: a creamy, aromatic dish perfect for weeknights or dinner parties. Easy to make and packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g white fish fillets (such as cod or tilapia)
  • 400 ml coconut milk
  • 1 onion thinly sliced
  • 2 garlic cloves crushed
  • 2 tomatoes diced
  • 2 teaspoons curry powder
  • 1 teaspoon freshly grated ginger
  • q.s. salt to taste
  • q.s. pepper to taste
  • q.s. olive oil for cooking
  • q.s. fresh cilantro for garnish

Equipment

  • Large skillet or frying pan
  • Wooden Spoon or Spatula
  • Sharp knife for chopping
  • Cutting board
  • Measuring spoons

Method
 

  1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced onion and crushed garlic; sauté until golden and fragrant.
  2. Add the diced tomatoes and stir occasionally, allowing them to break down and release their juices for about 5 minutes to create a chunky sauce.
  3. Sprinkle the curry powder and grated ginger over the vegetables and stir to coat evenly.
  4. Pour in the coconut milk and stir gently to combine, allowing the sauce to heat up and thicken slightly.
  5. Cut the fish into bite-sized pieces and nestle them into the simmering sauce. Let it cook for 10-15 minutes, flipping the fish halfway.
  6. Taste the curry and adjust seasoning with salt and pepper. Sprinkle chopped cilantro on top for garnish. Serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For an extra layer of flavor, squeeze a bit of lime juice over the finished dish to brighten the richness of the coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to maintain the fish's texture. If freezing the sauce alone (without fish), it can last up to three months. Be sure to thaw it overnight in the fridge before reheating and adding fresh fish. Feel free to experiment with shrimp, chicken, or tofu as alternative proteins!
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