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Coconut Fish Curry

Coconut Fish Curry

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
arabellamilla

arabellamilla

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  2. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tanya
2

Tanya

10/29/2013

This recipe was good if you like a blander curry. There was no kick to it so I probably won't be in a hurry to make it again because we like spicy food. The only thing I did differently was use about double the oil for the paste as 1/4tsp wasn't enough and I added about double the cod as well because I looked at the amount asked for and it didn't seem enough. I'm glad I did.

Leslie
1

Leslie

2/15/2014

Didn't have any coconut milk so I used coconut water. Once it cooked off, I dredged my fish in egg and coated with coconut so I ended up with a crunchy crust instead of a sauce. Also added some cilantro with the tomato at the finish.

edon581
1

edon581

11/26/2013

Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.

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