Description
A heartwarming Coconut Fish Curry that combines fresh fish and rich coconut milk with aromatic spices, evoking the warmth of family dinners and tropical islands.
Ingredients
Scale
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat a splash of vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3–4 minutes until fragrant and the onion becomes translucent.
- Add the sliced bell pepper and cook for an additional 2–3 minutes until it softens slightly.
- Stir in the curry powder and let it cook for another minute.
- Carefully pour in the coconut milk, stirring thoroughly to combine. Allow it to come to a gentle simmer for about 5 minutes.
- Gently place the fish fillets into the simmering curry and drizzle with lime juice. Let it simmer for 6–8 minutes until the fish is opaque and flakes easily with a fork.
- Taste the sauce and season with salt and pepper as needed.
- Ladle the Coconut Fish Curry into bowls and garnish with fresh cilantro. Serve warm with rice or naan.
Notes
For the best flavor, use fresh ingredients and don’t overcrowd the pan while cooking the fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg