Description
A flavorful and comforting Fish Curry with Coconut Milk that combines the warmth of spices like turmeric, cumin, and coriander with the richness of coconut milk. This curry is easy to make, light yet filling, and is perfect for a quick weeknight dinner or when you’re craving something aromatic and delicious.
Ingredients
Scale
- 1 lb white fish fillets (such as tilapia, cod, or haddock)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder (adjust for spice level)
- 1 can coconut milk (14 oz)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pan, heat a little oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is softened, about 3-4 minutes.
- Cook Spices: Add the turmeric, cumin, coriander, and chili powder to the pan. Stir well and cook for another minute to allow the spices to bloom.
- Add Fish: Add the fish fillets to the pan and gently coat them with the spice mixture. Cook for 2-3 minutes, flipping the fish carefully to ensure it’s coated.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Let the curry cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Season: Season with salt and pepper to taste, adjusting the flavor to your preference.
- Garnish and Serve: Serve hot, garnished with fresh cilantro for a burst of color and freshness. This curry pairs wonderfully with rice or flatbread.
Notes
- You can use any firm white fish for this recipe—cod, tilapia, or haddock all work well.
- For a spicier curry, increase the amount of chili powder or add fresh chopped green chilies.
- This recipe can easily be doubled to serve a larger group or for meal prepping.
- You can substitute the coconut milk with light coconut milk for a lower-calorie version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes