Curried Fish
Dive into the rich, aromatic flavors of Curried Fish, a comforting and easy-to-make dish that brings a taste of the tropics to your table. Tender white fish fillets, seasoned with turmeric and simmered in a luscious coconut milk-based curry sauce, are infused with fragrant spices like cumin, coriander, and curry powder for a burst of irresistible flavor. Fresh ginger, garlic, and ripe tomatoes create a vibrant base, while a sprinkle of optional fresh cilantro adds a finishing touch of brightness. Ready in just 40 minutes, this gluten-free, dairy-free delight pairs perfectly with steamed rice or warm naan for the ultimate weeknight meal. Whether you're craving something light yet satisfying or looking to explore new culinary horizons, this Curried Fish recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod, tilapia, or haddock)
- 1 teaspoon salt
- 0.5 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, chopped
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 milliliters coconut milk
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the fish fillets under cold water, then pat them dry with paper towels. Cut the fillets into large chunks, about 2-3 inches across. Season the fish with 1/2 teaspoon of salt and the ground turmeric. Set aside.
In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan, and cook for another 1-2 minutes, stirring constantly, until fragrant.
Stir in the chopped tomatoes and cook for 3-4 minutes, allowing them to break down slightly and form a sauce base.
Add the curry powder, ground cumin, ground coriander, and the remaining 1/2 teaspoon of salt to the pan. Stir to coat the onion-tomato mixture evenly with the spices, cooking for 1-2 minutes to release their aroma.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer, reducing the heat slightly if needed. Let the sauce cook for 5 minutes to thicken slightly.
Gently add the seasoned fish chunks to the pan, submerging them in the sauce. Cover the pan and let the fish cook for 8-10 minutes, or until it flakes easily with a fork. Avoid stirring too much to keep the fish intact.
Taste the curry and adjust the seasoning with more salt, if needed. Garnish with freshly chopped cilantro, if desired.
Serve the curried fish hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 39.3 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
