Print

Coconut Fish Curry

Coconut Fish Curry
Print Recipe

This Coconut Fish Curry is a creamy, spicy, and satisfying dish that perfectly blends fragrant spices, tender white fish, and rich coconut milk. Quick and easy to make in under 40 minutes, it’s ideal for weeknight dinners and suitable for curry lovers and seafood fans alike. With flexible spice levels and optional ingredient swaps, this recipe offers a vibrant, home-cooked meal packed with flavor and wholesome nutrition.

Ingredients

Scale

Fish and Dairy

  • 500g firm white fish fillets (cod, tilapia, or basa), cut into portions
  • 400ml full-fat coconut milk (1 can)

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 3 cloves garlic, freshly minced
  • 1 tbsp fresh ginger, grated or minced
  • 2 medium tomatoes, chopped
  • 1–2 green chilies or 1 tsp chili powder (adjust to heat preference)
  • Fresh cilantro, chopped, for garnishing

Spices and Seasoning

  • 2 tsp curry powder or masala
  • 1/2 tsp turmeric powder
  • Salt, to taste
  • Black pepper, to taste

Cooking Essentials

  • 2 tbsp neutral cooking oil (vegetable or coconut oil)

Instructions

  1. Prepare the aromatics: Finely chop the onion, garlic, and ginger. Heat the oil in a large pan over medium heat and sauté the onions until soft and translucent. Add the garlic and ginger and cook until fragrant but not browned, forming the flavorful curry base.
  2. Build your spice mix: Stir in the curry powder, turmeric, and chili powder. Toast the spices gently for 1-2 minutes to release their essential oils and enrich the dish’s aroma and taste.
  3. Add tomatoes and coconut milk: Add the chopped tomatoes to the pan and cook until they soften and break down, forming a natural sauce. Pour in the coconut milk and stir to combine everything into a creamy, cohesive sauce.
  4. Simmer the fish: Gently place the fish fillets into the sauce, spooning curry over them. Cover and let it simmer on low heat for 8-10 minutes, or until the fish is fully cooked and tender, absorbing the flavors without drying out.
  5. Finish and garnish: Taste and adjust salt and pepper as needed. Before serving, sprinkle freshly chopped cilantro on top for a bright, fresh herbal note that complements the rich curry perfectly.

Notes

  • Use firm white fish fillets as they hold well during cooking and maintain texture.
  • Toast spices carefully to deepen flavor—don’t rush this step.
  • Add chili gradually and taste as you go to control the heat level.
  • Use fresh garlic, ginger, and cilantro for the best aromatic impact.
  • Simmer gently to prevent fish from overcooking and coconut milk from splitting.

Nutrition

Keywords: coconut fish curry, seafood curry, quick curry recipe, creamy fish curry, gluten free curry, weeknight dinner, spicy fish curry

Find it online: https://gourmetglazing.com/coconut-fish-curry/