Description
Experience the tropical delight of Coconut Fish Curry, a creamy and aromatic dish that transforms simple ingredients into a culinary masterpiece. This recipe combines tender fish fillets with rich coconut milk and vibrant spices, creating a cozy meal that’s perfect for any occasion. Serve it over rice or with naan to soak up every last drop of this flavorful sauce.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 can (13.5 oz) full-fat coconut milk
- 1 inch fresh ginger, grated
- 3–4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lime
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and ginger; sauté for about 1 minute until fragrant.
- Stir in sliced red bell pepper along with curry powder and turmeric; cook for another 30 seconds to bloom the spices.
- Slowly pour in the coconut milk while stirring to combine.
- Gently add the fish fillets to the pot and simmer uncovered on low heat for 8-10 minutes until the fish flakes easily.
- Squeeze fresh lime juice over the curry and sprinkle with chopped cilantro before serving.
- Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg