Description
Experience the tropical delight of this creamy Coconut Fish Curry, where flaky fish fillets meet aromatic spices and rich coconut milk for a flavor-packed meal.
Ingredients
Scale
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large skillet, heat a splash of vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté for about 3–4 minutes until fragrant and the onion becomes translucent.
- Add Bell Peppers: Stir in the sliced bell pepper and cook for an additional 2–3 minutes until it softens slightly.
- Incorporate Curry Powder: Sprinkle in the curry powder and let it cook for another minute.
- Pour in Coconut Milk: Carefully pour in the coconut milk, stirring thoroughly to combine. Allow the mixture to come to a gentle simmer for about 5 minutes.
- Cook the Fish: Gently place the fish fillets into the simmering curry and drizzle with lime juice. Let it simmer for 6–8 minutes until the fish becomes opaque and flakes easily with a fork.
- Season to Taste: Taste the sauce and add salt and pepper as needed.
- Serve with Flair: Ladle the Coconut Fish Curry into bowls and garnish generously with fresh cilantro.
Notes
Make-ahead tips: Prepare the base of the curry in advance and store it in the refrigerator for up to two days. Use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg