Fish curry recipe

 

Coconut milk fish curry

Absolutely! Here’s a creamy, flavorful coconut milk fish curry that goes beautifully with basmati rice, naan, or roti. 🥥🐟

🥥 Coconut Milk Fish Curry

Serves: 4
Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 1½ lb firm white fish, cut into large pieces — cod, tilapia, haddock, mahi-mahi, or salmon

• 1 tbsp oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1-inch piece ginger, grated

• 1 medium tomato, chopped

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup water

• 1 tsp turmeric

• 1½ tsp ground coriander

• 1 tsp cumin

• ½–1 tsp Kashmiri chili powder or paprika

• ½ tsp garam masala

• 1 tsp salt, or to taste

• 1–2 green chilies, slit (optional)

• 1 tbsp lemon or lime juice

• ½ tsp black pepper

• Fresh cilantro

Directions

1. Season the fish:
   Sprinkle fish with about ½ tsp turmeric, a little salt, and black pepper. Let sit for 10 minutes.

2. Build the curry:
   Heat oil in a large skillet. Add onion and cook 5–6 minutes until soft and lightly golden.

3. Add ginger and garlic. Cook for 1 minute.

4. Add chopped tomato, coriander, cumin, remaining turmeric, chili powder, and salt. Cook 5–7 minutes, stirring, until the tomatoes become soft and the oil starts separating.

5. Add coconut milk:
   Pour in coconut milk and ½ cup water. Add green chili if using. Simmer gently for 5 minutes.

6. Add the fish:
   Carefully place fish pieces into the sauce. Cover and simmer on low heat for 7–10 minutes, depending on the thickness of the fish. Avoid stirring aggressively so the fish doesn't break apart.

7. Sprinkle in garam masala and lemon/lime juice. Simmer another 1 minute.

8. Garnish generously with cilantro.