Coconut Curry Fish

Coconut Curry Fish

55 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  MATHGOD

“A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.”

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Adjust Servings

Original recipe yields 6 servings



  1. Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  2. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
  3. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

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Reviews (55)

Rate This Recipe
Alice in Wonderland

Alice in Wonderland

I love this recipe, however I made some modifications. I added more curry, and also cayenne pepper, chili power, and red peppers...I like my food spicy. Also, I made the sauce and broiled the fish. That way the fish wasn't falling apart and disinigrating into the sauce (like some other members have said).



I love fish but this recipe didn't do it for me. I love curry and think that if I would make this again I would specifically pick up fish balls at an Asian market or just use chicken instead. The chunks of fish just fell apart and didn't taste like fish anymore, plus the consistency of the fish in general was just strange. The curry itself was wonderful but I will use fresh veggies next. If you are in a hurry though, the frozen mix is a great option.

Alicia I.

Alicia I.

Thought it was an excellent dish. I used tilapia instead of cod and fresh vegetables sauted that I already had in the refrigerator. It was quick and easy and the best tasting Indian dish I've made yet. Highly recommended.

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Amount Per Serving (6 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 319 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Curry Fish and Rice


next recipe:

Michelle's Coconut Chicken Curry