Are you want to add a burst of flavor and spice to your dinner table? This delicious Coconut Fish Curry recipe is a meatless meal you will want to add your meal plan on a regular basis .
With fragrant and flavorful spices, coconut milk, tomatoes, onions and tender flaky white fish this dish is surprisingly quick and easy to make.
So let's dive into this mouthwatering recipe and learn how to elevate your dinner game with Coconut Fish Curry.
Like most curry dishes, this has loads of fragrant flavorful spices. Curry powder itself is a blend of spices and can be mild or spicy. Choose which one you like best. When in doubt, choose mild and add more pepper towards the end of cooking.
Besides the coconut milk and tomatoes, the base of this dish is onions. Yes, two medium onions. No, that isn't a typo. Once they are caramelized and mixed with the other ingredients the flavor is amazing
What type of fish to use for Fish Curry?
The recipe calls for cod, but you can use any other white fish fillets as a substitute: tilapia, pollock, haddock, etc.
Fresh fish is preferred, but you can use frozen fillets. You will need to thaw them first or just let them cook in the sauce longer in order to thaw then cook. The result will taste a bit "fishier" tasting, which isn't a bad thing.
What to serve with Coconut Fish Curry
You could go with some traditional Indian complements like naan (bread), raitia (yogurt and cucumber), pulao (rice pilaf), chutney, kachumbar (cucumber, tomato salad), aloo (potatoes).
Or you could keep it simple with some basmati rice, roasted potatoes and/or a green salad.
More Recipes from #OurFamilyTable
Coconut is a versatile ingredient that can be used in everything from breakfast to dessert with plenty of savory dishes in between. Here's some inspiring ideas for using this tropical ingredient:
Cooking with Coconut
- Chewy Coconut Macaroons from Creative Cynchronicity
- Coconut Chia Pudding from Art of Natural Living
- Coconut Oil Fudge from Jen Around the World
- Coconut Toast from Palatable Pastime
- Minatamis Na Bao - Filipino Coconut Jam from Magical Ingredients
- Thai Curry Chicken Pasta from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 2 tablespoon coconut oil
- 1 medium yellow onion (minced)
- salt and pepper (to taste)
- 14 ounce can coconut milk (full fat)
- 1 pint cherry or grape tomatoes (washed)
- 1 tablespoon fresh ginger (minced)
- 3-4 tablespoon garlic cloves (minced)
- 2½ tablespoon curry powder
- ¼ teaspoon red chili powder
- ¼ teaspoon ground cinnamon
- 4 six ounce cod fillets (or other firm mild white fish)
- 3 tablespoon fresh lime juice
- ½ cup cilantro (roughly chopped)
- 2 large limes (quartered, to serve)
Instructions
- Heat the coconut oil in a large high-sided skillet over medium heat. Add onion and reduce heat to just below medium. Season with salt and black pepper. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes.
- While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. Leave some small tomato chunks. Set aside.
- Once onions are golden brown, stir in ginger and garlic. Add curry powder, chili powder, and cinnamon. Taste and season with additional salt and black pepper, to taste. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.
- Pour coconut milk and tomato mixture into the skillet. Scrape browned bits off the bottom of the skillet and stir until sauce.
- Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired.
- Serve immediately with additional lime wedges for squeezing.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Leave a Reply