This Coconut Fish Curry is a rich, aromatic dish that combines tender fish with a creamy coconut-based sauce infused with fragrant spices. Inspired by South Asian and Thai flavors, this curry is both comforting and vibrant, making it perfect for a hearty meal served with rice or naan. The balance of coconut milk, spices, and fresh herbs creates a deliciously complex taste that will leave you craving more.
Ingredients
For the Curry Base:
- 2 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (or yellow curry powder)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 tsp chili flakes (optional, for heat)
- 1 can (400ml) full-fat coconut milk
- 1 cup fish or vegetable broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- Salt and black pepper, to taste
For the Fish & Vegetables:
- 1 lb firm white fish (cod, tilapia, or snapper), cut into chunks
- 1 cup bell peppers, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Curry Base
- Heat coconut oil in a large pan over medium heat.
- Add onion, sauté until soft and translucent (about 5 minutes).
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add curry paste, turmeric, cumin, and chili flakes, stirring well to coat the onions.
- Simmer the Sauce
- Pour in coconut milk and broth, stirring to combine.
- Add fish sauce, brown sugar, and lime juice, adjusting seasoning with salt and pepper.
- Let the sauce simmer for 5-7 minutes, allowing flavors to meld.
- Cook the Fish & Vegetables
- Gently place fish chunks into the sauce, ensuring they are submerged.
- Add bell peppers and cherry tomatoes, stirring lightly.
- Cover and simmer for 8-10 minutes, or until the fish is opaque and flakes easily.
- Finish & Serve
- Stir in baby spinach, letting it wilt into the curry.
- Garnish with fresh cilantro before serving.
- Enjoy with steamed rice, naan, or quinoa for a complete meal.
Tips & Variations
- Spicy Kick: Add extra chili flakes or a chopped red chili for more heat.
- Protein Swap: Try shrimp or tofu instead of fish for a different twist.
- Make-Ahead: The sauce can be prepared in advance and stored for up to 3 days in the fridge.
- Serving Ideas: Pair with cucumber raita, mango chutney, or a side of roasted vegetables for a well-rounded meal.
This Coconut Fish Curry is a flavorful, creamy delight that’s easy to make yet feels gourmet. Would you like recommendations for side dishes to complement it? 😊