Coconut Fish Curry is a quick and easy dinner, perfect for both weeknights and special occasions. The fish is gently simmered in a flavorful, tomato-coconut sauce that’s bursting with delicious flavors and ever so gently simmering the fish keeps it tender and delicate. You’ll love it!
Put on a pot of rice or make some cauliflower rice and the meal is complete.
HOW TO MAKE THIS COCONUT FISH CURRY RECIPE:
Coconut fish curry is so easy to make! Here’s what you’re going to do:
- Mix the fish with spices and pan-fry for 2 minutes
- Sauté onions, ginger-garlic, tomato for big-time flavor.
- Now create the sauce by adding coconut milk and fish broth
- Add the fish last as it cooks very quickly.
- That’s it! You’ve just made coconut fish curry!
WHAT BROTH CAN WE USE IN CURRY?
You can use homemade broth or store-bought broth in this recipe.
Here, I’m use Fish Broth but you can use Aneto Chicken Broth or Aneto Vegetable Broth too. I personally love this Aneto Broths as its prepared with the best and freshest natural ingredients and, of course, no additives, no concentrates, no dehydrates, no preservatives and no added flavorings. Just as you would make it at home.
WHAT KIND OF FISH IS BEST FOR CURRY?
Any kind of white fish works great in this recipe. Here are a few others to choose from:
- Cod
- Tilapia
- Haddock
- Rockfish
- Sole
HOW LONG DOES CURRY LAST?
Fish curry will keep for 2 days in your fridge. Be very careful when reheating it and don’t let it come to a boil. You only want to warm the fish, not cook it more.
CAN I FREEZE THIS FISH CURRY RECIPE?
Cooked fish does not freeze very well as it becomes tough when reheated. While it is possible to freeze fish curry, it won’t be as good as it is fresh.
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Coconut Fish Curry
Ingredients
- 1 lb firm white fish cut into 2″ pieces
- 1 tsp salt
- 1 tsp Kashmiri chile powder
- 1/2 tsp turmeric
- 3 tbsp vegetable oil divided
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2-3 green chillies
- 3 –4 fresh or dried curry leaves optional
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 large red onion chopped
- 1 large tomato chopped
- 1/2 cup unsweetened coconut milk
- 1 cup fish broth
Instructions
- Combine fish, salt, chile powder, and turmeric in a medium bowl and, using your hands, gently toss fish to evenly coat in spices.
- Heat oil in a large nonstick skillet over medium-high. Working in batches to avoid crowding, cook fish pieces until lightly browned, about 2 minutes per side (the fish won’t be cooked all the way through). Transfer fish to a plate.
- Heat oil in a heavy pot over medium-high. Add a few mustard seeds and cumin seeds and allow to pop, reduce heat to medium and add chillies and curry leaves (if using).
- Add chopped onion and a big pinch of salt and cook, stirring often and reducing heat if needed to prevent burning, until onion is golden brown and jammy, 7–9 minutes.
- Add ginger-garlic paste and cook, stirring constantly, until beginning to brown, about 1 minute.
- Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 5–7 minutes.
- Add coconut milk and broth and stir to combine; season with salt.
- Bring curry to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, 10 minutes.
- Add fish to curry. Return to a gentle simmer and cook until fish is just cooked through and flakes easily with a fork, about 4 minutes. Taste and season with more salt if needed.
Notes
- A low-sided pot works great for this recipe. But if you don’t have one, simply use your biggest pot so that you don’t have to stack the pieces of fish on top of each other.
- FISH BEST AVOIDED INCLUDE: Fish that easily goes dry if cooked too long – tuna, bonito, swordfish, marlin, kingfish. Very oily fish – sardines, mullet, herring etc.
