Coconut Fish Curry

Coconut Fish Curry

Victoria Teasdale

"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
Serving size has been adjusted!
Original recipe yields 2 servings

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.

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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

Read all reviews 11
  1. 12 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 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...

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...

I made the Coconut Fish Curry as the recipe showed it. I am giving it a four-star rating because, truthfully, the more we ate the better it tasted. My husband went back for seconds/scrapings. I ...

Delicious! I used catfish instead of cod and added green peas and boiled potato cubes as well as cornstarch to thicken the sauce a bit. Colorful and an awesome curry on top of a bed of rice.

Light, very flavorful(added a little Old Bay) easy to make:)

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