Coconut Curry Fish Recipe

Name: Coconut Curry Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless fish fillets; 1 tablespoon vegetable oil; 1/2 onion, grated on large holes of box grater; 1 teaspoon grated fresh ginger; 2 cloves garlic, finely minced; 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes; 1 teaspoon garam masala; 1/4 teaspoon chili powder (cayenne); 1/2 teaspoon salt; freshly ground black pepper; 1 cup coconut milk; 1/4 cup water; 1-2 fresh chili peppers, cut in half lengthwise

Servings: persons

1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise

1
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5
5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound boneless, skinless fish fillets, 1 tablespoon vegetable oil, 1/2 onion, grated on large holes of box grater, 1 teaspoon grated fresh ginger, and more.

Yes, Coconut Curry Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Fish

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