Fish in Coconut Milk Curry
Indulge in the rich, comforting flavors of Fish in Coconut Milk Curry, a vibrant and creamy dish that brings tropical flair to your dinner table. Succulent fish fillets, tender and flavorful, simmer in a fragrant blend of garlic, ginger, and warming spices like turmeric, cumin, and coriander. Coconut milk creates a luscious, silky base, perfectly balanced with tangy tamarind paste, fresh tomatoes, and a hint of lime juice for brightness. This easy-to-make curry comes together in just 45 minutes and is ideal for anyone craving a satisfying, spice-infused meal. Serve it over steamed rice or with warm flatbread for a dinner that’s as comforting as it is irresistible. Perfect for weeknights or special occasions, this dish is a must-try for lovers of coconut milk recipes and bold, layered flavors!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Fish fillets (such as cod, tilapia, or salmon)
- 1 piece Large onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 piece Fresh red chili, sliced (optional)
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 400 milliliters Coconut milk
- 2 pieces Tomatoes, chopped
- 1 tablespoon Tamarind paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
Rinse the fish fillets under cold water and pat them dry. Cut them into medium-sized pieces and set aside.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped onions to the pan and sauté until they become soft and translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and sliced chili (if using). Sauté for another 1-2 minutes until aromatic.
Add the turmeric powder, ground coriander, and ground cumin to the pan. Stir well to coat the onions and spices evenly.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and break down into a sauce.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Stir in the tamarind paste and season with salt. Let the sauce simmer for 10 minutes to allow the flavors to meld together.
Gently add the fish pieces to the pan, making sure they are submerged in the sauce. Cover the pan and cook for 8-10 minutes, or until the fish is cooked through and tender.
Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasoning as needed.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 14.1 mcg | 70% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 864 mg | 18% | |
*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.
