Coconut fish curry is a delightful 30-minute dish that combines the rich creaminess of coconut milk with tender fish to create a deeply flavorful meal.
This versatile curry works beautifully with various types of fish, from tilapia to salmon to cod, making it perfect for both casual family dinners and entertaining guests.
Ingredients
- 2 tablespoons cooking oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1½ tablespoons curry powder (divided)
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1 (14 oz) can coconut milk
- 1 habanero pepper, minced (adjust to taste)
- 1½ cups bell peppers, sliced
- 2 teaspoons bouillon powder
- 1½ pounds firm white fish fillets
- 2 green onions, chopped
- Salt and pepper to taste
Steps to Follow
- Step 1: Pat fish dry with paper towels, season with salt, and set aside
- Step 2: Heat oil in large pan over medium heat and sauté onions until translucent (3 minutes)
- Step 3: Add garlic, ginger, thyme and 1 tablespoon curry powder; cook 1-2 minutes while stirring
- Step 4: Stir in tomato paste and diced tomatoes; cook 1 minute
- Step 5: Add half the coconut milk, habanero, bouillon powder, salt and bell peppers
- Step 6: Add remaining coconut milk and ½ tablespoon curry powder
- Step 7: Gently place fish in sauce and cook 6-10 minutes until tender
- Step 8: Adjust seasoning and garnish with green onions
Additional Instructions
- Prep time: 10 minutes
- Cook time: 20 minutes
- Serves: 6 people
- Storage: Keeps in refrigerator up to 3 days
- Best served with rice, flatbread, or couscous
- For milder heat, remove seeds from habanero pepper
- Sauce can be thickened by simmering longer or thinned with water
General Nutritional Values
- Calories: 164 kcal
- Protein: 9g
- Carbohydrates: 7g
- Fat: 11g
- Fiber: 1g
- Sugar: 2g
- Sodium: 57mg
