Coconut Fish Curry

Coconut Fish Curry

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Victoria Teasdale 1

"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

40 m servings 237 cals
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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

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.

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

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. Ad...

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 ...

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.

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 som...

A nice mild flavor but I am glad I read the reviews and used chicken stock instead of water. I also put a bit of salt and cayenne pepper. Otherwise I think it might be a bit bland. It is nice se...

This is such a hearty, comforting soup! My husband and I love it! I made a few changes to brighten up the flavor. I used chicken broth instead of just water, and I added carrots to sweeten it an...

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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