A Creamy, Flavorful Curry That Transports You to the Tropics
Bill Granger’s Coconut Fish Curry is a beautiful blend of tender white fish simmered in a creamy coconut sauce with vibrant spices. Infused with fresh lime, ginger, and coriander, this curry is rich, tangy, and comforting all at once. It’s perfect for weeknight dinners, but special enough to serve at a dinner party. The delicate flavors of the fish combined with the richness of the coconut milk create a dish that’s sure to impress.
This dish is ideal for festive gatherings or when you want to create an exotic, restaurant-quality meal at home. It’s perfect for dinner parties, cozy family meals, or even a laid-back holiday like a tropical-themed summer evening.
How to Make From Scratch
- Prepare the Fish: Start by selecting a firm, white fish like cod, halibut, or tilapia. Pat it dry, season with salt, and set aside while you prepare the curry base.
- Create the Curry Base: In a large pan, sauté onions, garlic, and ginger until soft. Add in curry powder, turmeric, and ground coriander for a fragrant spice blend. Pour in the coconut milk and let it simmer to thicken.
- Add the Fish: Gently place the seasoned fish into the sauce and simmer until cooked through. The fish should be tender and flaky but still hold its shape.
- Finish with Fresh Herbs: Stir in fresh lime juice, chopped cilantro, and a sprinkle of chili flakes for heat.
When to Flip
When cooking the fish, you won’t need to flip it. Simply let it simmer in the coconut curry sauce, spooning the sauce over the top to evenly cook the fish. Be gentle to avoid breaking the fillets.
How to Reheat
Reheat the coconut fish curry on the stovetop over medium heat until warmed through. Be careful not to overcook the fish during reheating as it can become tough. You can also microwave it in short intervals, stirring in between.
Can You Save the Batter?
This recipe doesn’t involve a batter, but if you have leftover curry sauce, it can be refrigerated and used later to make a fresh batch of curry or added to rice or vegetables.
Can You Freeze?
Yes, you can freeze coconut fish curry. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and gently warm it up on the stove.
Ingredients:
- 4 white fish fillets (cod, halibut, or tilapia)
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 lime (juice and zest)
- 1/2 cup fresh cilantro, chopped
- 1-2 teaspoons chili flakes (optional)
- Salt and pepper, to taste
Directions:
- Prepare the Fish: Pat the fish fillets dry and season with salt and pepper. Set aside.
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
- Build the Curry Base: Stir in the curry powder, turmeric, and ground coriander, cooking for 1-2 minutes until the spices bloom. Pour in the coconut milk, bring to a simmer, and let the sauce thicken for 5-7 minutes.
- Cook the Fish: Gently add the fish fillets to the pan, ensuring they are partially submerged in the sauce. Simmer for 8-10 minutes, spooning the sauce over the fish occasionally, until the fish is cooked through and flaky.
- Finish and Serve: Remove the pan from heat and stir in the lime juice, zest, and cilantro. Garnish with chili flakes if you like extra heat. Serve with steamed rice or warm naan bread.
Editor’s Note:
For an even deeper flavor, marinate the fish in lime juice, garlic, and a pinch of salt for 15-20 minutes before cooking. If you’re feeling adventurous, you can swap the white fish for shrimp or even tofu for a plant-based twist on this curry.
Nutrition Facts (per serving, based on 4 servings):
- Calories: 320
- Protein: 30g
- Carbohydrates: 8g
- Fat: 19g
- Fiber: 2g
- Sugar: 3g
- Sodium: 420mg
