Fish Creamy Curry Sauce
Dive into the rich, aromatic flavors of this Fish Creamy Curry Sauce, a perfect balance of tender white fish fillets simmered in a luscious coconut milk base infused with fragrant spices like curry powder, turmeric, and paprika. This easy-to-make recipe creates a velvety sauce that’s elevated with the tanginess of fresh lime juice and the optional brightness of chopped cilantro. Ready in just 40 minutes, this curry offers a delightful fusion of spice and creaminess, making it an ideal dish to pair with fluffy steamed rice or soft naan bread. Whether you’re looking for a comforting weeknight dinner or a show-stopping addition to your next meal, this creamy fish curry is guaranteed to impress your taste buds with its bold yet soothing flavors.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia, or haddock)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, finely chopped
- 1 tablespoon Curry powder
- 1 teaspoon Paprika
- 400 milliliters Coconut milk
- 100 milliliters Water
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 tablespoon Lime juice
Instructions
Rinse the fish fillets, pat them dry with a paper towel, and cut them into large chunks. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder. Set aside to marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in the chopped tomato, 1 tablespoon of curry powder, and 1 teaspoon of paprika. Cook for 3-5 minutes, stirring, until the tomatoes break down and the mixture becomes thick.
Pour in the coconut milk and water. Bring the mixture to a gentle simmer, stirring to combine. Add the remaining 1/2 teaspoon of salt and adjust seasoning to taste.
Gently add the marinated fish pieces to the sauce. Cover the pan and simmer for 10 minutes, or until the fish is opaque and cooked through.
Squeeze 1 tablespoon of lime juice into the curry, and stir to combine. If desired, garnish with fresh chopped cilantro.
Serve the creamy fish curry sauce hot over steamed rice or with warm naan bread. Enjoy!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 637 mg | 14% | |
*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.
