Get the Recipe: Coconut Fish Curry
A deliciously different fish dinner, with whitefish cooked in an Indian-inspired curry with fresh tomato, coconut milk and lots of fresh cilantro.
Ingredients
For the rice: (optional)
- 1 cup basmati rice
- 2 cups water
For the fish curry:
- 2-3 teaspoons neutral-tasting cooking oil
- 1 medium onions, peeled and thinly sliced
- 2 cloves garlic , chopped
- 1 lb (454 g) fresh tomatoes, cut into chunks
- 3 Tablespoons tikka curry paste
- 13.5 oz (400 ml) can coconut milk, full-fat or reduced-fat
- 8 oz skinless, boneless white fish, cut into chunks
- 1/2 cup cilantro, roughly chopped
- Salt, to taste
For serving:
- Lime slices or wedges
Instructions
- Put rice on to cook (if using) using 1 cup of basmati rice with 2 cups of water.
- While the rice is cooking, heat the cooking oil in a skillet on the stovetop over medium heat. Add the onions and cook, stirring, until softened and just starting to colour, about 5-8 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and cook, stirring, for about 2 minutes. Add the curry paste and cook for 2 minutes more. Add the coconut milk and stir to combine. Bring the sauce to a boil over medium heat.
- Reduce the heat under the pan to medium-low. Add the fish to the pan and simmer gently for 5-8 mins until the fish is just cooked through. Taste the sauce and add salt to the sauce as needed, to really bring all the flavours together. Turn off the heat. Sprinkle the cilantro over the curry. Serve with lime wedges, rice and/or Naan bread, if desired.
Notes
Nutritional information for full-fat coconut milk and does not include the optional rice.
Whitefish - Any whitefish is fine here. You can use fresh or frozen fish (use from frozen). The only thing that changes is the simmering time. Thicker pieces of fish and frozen fish will require a few more minutes of cooking time. Good options for fish are haddock, halibut, cod, tilapia or flounder.
Tomatoes - Fresh tomatoes are so lovely in this curry, so I do recommend fresh if you have them. In a pinch, canned tomatoes will work. You'll need about 3 medium-sized fresh tomatoes.
Tikka Curry Paste - Tikka curry paste is easily available in with the Indian foods at most supermarkets. I used Patak's brand. Be sure to get the curry paste and not the cooking sauce. A similar Indian curry paste such as Madras curry paste would also work.
Recipe tips!
If you'd like to add more vegetables to this fish curry, either green beans or peas would be a good option and could be added directly to the simmering sauce. I feel like chopped cauliflower would also work, but it might need some pre-cooking.
I love to serve this dish with Naan bread for dipping in the delicious, plentiful sauce.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Watch how to make it
Serving: 1serving, Calories: 339kcal, Carbohydrates: 14g, Protein: 15g, Fat: 27g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 28mg, Sodium: 52mg, Potassium: 748mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2852IU, Vitamin C: 22mg, Calcium: 58mg, Iron: 3mg
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