Coconut Fish Curry Recipe - Allrecipes.com
Coconut Fish Curry Recipe
  • READY IN 40 mins

Coconut Fish Curry

Recipe by  

"Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  2. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2013

Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.

 
Most Helpful Critical Review
Oct 28, 2014

This was just ugh. It was bitter. I am not sure what happened. I tried adding sugar, lime juice, peanut butter, soy, and it was still barely edible.

 

6 Ratings

Oct 29, 2013

This recipe was good if you like a blander curry. There was no kick to it so I probably won't be in a hurry to make it again because we like spicy food. The only thing I did differently was use about double the oil for the paste as 1/4tsp wasn't enough and I added about double the cod as well because I looked at the amount asked for and it didn't seem enough. I'm glad I did.

 
Aug 01, 2014

With these changes I would give it 5 stars: Use chicken broth instead of water; coconut oil instead of olive oil; garlic powder instead of garlic; about 1/3 of an onion. Add salt to taste. Add 1 to 1 1/2 T shredded coconut. Coconut Chicken Curry: One small to med. chicken breast, cut in bite size pieces. cook in 1 tsp. of coconut oil. add spices to drippings to toast.

 
Feb 15, 2014

Didn't have any coconut milk so I used coconut water. Once it cooked off, I dredged my fish in egg and coated with coconut so I ended up with a crunchy crust instead of a sauce. Also added some cilantro with the tomato at the finish.

 
Mar 20, 2014

Very bland, no depth of flavor. As one other person did, I added double the oil to make the paste. Very watery, so I thickened slightly. Won't rush back to this recipe

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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