Name: Bill Granger's Coconut Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb (450g) firm white fish (cod, snapper, or halibut), cut into chunks; 2 tbsp vegetable oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 inch piece of ginger, grated; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 14 oz coconut milk; 1 cup fish or chicken stock; 1 tbsp fish sauce; 1 tsp sugar; Juice of 1 lime; Fresh cilantro, chopped; Sliced red chili (optional); 2 cups baby spinach or kale, for added greens

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A rich and aromatic curry with tender fish pieces cooked in a flavorful coconut sauce.

If you’re craving something exotic, aromatic, and packed with flavor, Bill Granger’s Coconut Fish Curry might just be the recipe you need to try. Known for his bright, sunny approach to cooking, Bill Granger has created a dish that perfectly balances the richness of coconut milk with the freshness of fish and a medley of spices. This curry is a delightful fusion of tropical flavors, making it a standout choice for any dinner table.

The beauty of this dish lies in its simplicity and adaptability. Whether you’re an experienced cook or a kitchen novice, this recipe is approachable and yields restaurant-quality results. The creamy texture and vibrant flavors make it a crowd-pleaser that’s perfect for weeknight dinners or special occasions.

Nutrition Information (Per Serving)

Serving Size: 1/4 recipe
Calories: 360
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Why You’ll Love This Recipe

Bursting with Flavor: The combination of coconut, spices, and lime creates a beautifully balanced dish.
Quick and Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
Healthy and Nutritious: High in protein and packed with fresh ingredients.
Customizable: Easily adapt the recipe to include your favorite vegetables or spices.
Restaurant-Quality at Home: Impress your family and friends with a dish that feels gourmet.

Ingredients

For the Curry:

1 lb (450g) firm white fish (cod, snapper, or halibut), cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14 oz) coconut milk
1 cup fish or chicken stock
1 tablespoon fish sauce
1 teaspoon sugar
Juice of 1 lime

For Garnish:

Fresh cilantro, chopped
Sliced red chili (optional)

Optional:

1 cup baby spinach or kale, for added greens

Ingredients and Substitutions

Fish

Why It’s Essential: The fish is the heart of this dish, providing a delicate and flaky texture.
Substitutions: Swap with salmon, shrimp, or tofu for a different twist.

Coconut Milk

Why It’s Essential: Adds creaminess and a subtle sweetness.
Substitutions: Use light coconut milk for a lower-fat option.

Spices

Why It’s Essential: Curry powder, turmeric, and cumin are the backbone of the flavor profile.
Substitutions: Use garam masala or your preferred curry blend for a unique taste.

How to Make Bill Granger’s Coconut Fish Curry (Step-by-Step)

Start with Fresh Ingredients: Fresh fish and vibrant herbs make all the difference in this dish.
Layer the Flavors: Building the flavor from the sautéed onions to the spices ensures depth in every bite.
Simmer Gently: Avoid overcooking the fish by keeping the heat low and the cooking time short.

Expert Tips for Success

Choose Firm Fish: Opt for fish that hold its shape during cooking, like cod or halibut.
Don’t Rush the Aromatics: Cooking the onions, garlic, and ginger slowly enhances their flavor.
Adjust Seasoning to Taste: Taste the curry before adding the fish and adjust salt or lime juice as needed.

Variations and Customizations

Vegetarian Option: Replace fish with tofu, chickpeas, or a mix of hearty vegetables like sweet potato and cauliflower.
Spicier Curry: Add extra chili for more heat.
Thai-Inspired Twist: Incorporate lemongrass and kaffir lime leaves for a Thai flair.

Storage and Reheating Instructions

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce thickens.

Freezing

Freeze the curry without the fish for up to 2 months. Add fresh fish when reheating.

Serving Suggestions

This curry pairs wonderfully with:

Steamed Jasmine Rice: A classic accompaniment to soak up the curry sauce.
Flatbreads: Serve with naan or roti for a comforting meal.
Side Salad: A crisp cucumber or mango salad adds a refreshing contrast.

Frequently Asked Questions (FAQs)

Q: Can I use frozen fish for this recipe?

A: Yes, just make sure to thaw the fish completely and pat it dry before cooking.

Q: Is this curry spicy?

A: The spice level is mild, but you can adjust the heat by adding more chili or using a spicy curry powder.

Q: Can I make this curry ahead of time?

A: You can prepare the sauce in advance and add the fish just before serving for the freshest results.

Creamy Thai Green Curry: Another coconut-based favorite with bold Thai flavors.
Spicy Shrimp Curry: Perfect for seafood lovers who enjoy a kick.
Vegetable Coconut Stew: A hearty vegan option packed with flavor.

Conclusion

Bill Granger’s Coconut Fish Curry is a recipe that brings the warmth of tropical flavors to your dining table. With its creamy coconut sauce, tender fish, and fragrant spices, it’s a dish that’s both comforting and exciting. Whether you’re making it for a weekday dinner or a special occasion, this curry is sure to impress.

So, gather your ingredients and give this recipe a try—you’ll discover why it’s a favorite among food lovers worldwide. Let us know how it turned out in the comments below!

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