Fish Fillet In Creamy Coconut Curry Recipe

Name: Fish Fillet In Creamy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fillet lingcod, cut into bite-size, you can use shrimp too; 3/4 cup kabocha squash cooked, cut in chunks; 1/2 onion sliced; 5 tomatoes chopped, or 1 can, 14.5 diced tomatoes; 1 cup coconut milk; 1 tablespoon tamarind paste or 1 Tbsp. lemon juice; 2 sprigs curry leaves Indian; 1 tablespoon parsley or cilantro, chopped; 2 tablespoons oil; 5 seeds green/red chilles, removed; 2 ginger; 2 teaspoons cumin; 1/2 teaspoon tumeric powder; 1/2 teaspoon coriander powder; 2 cloves garlic chopped; 1/2 onion; 1 curry powder optional; 5 dried chillies soaked and deseed

Servings: persons

1 pound fillet lingcod, cut into bite-size, you can use shrimp too
3/4 cup kabocha squash cooked, cut in chunks
1/2 onion sliced
5 tomatoes chopped, or 1 can, 14.5 diced tomatoes
1 cup coconut milk
1 tablespoon tamarind paste or 1 Tbsp. lemon juice
2 sprigs curry leaves Indian
1 tablespoon parsley or cilantro, chopped
2 tablespoons oil
5 seeds green/red chilles, removed
2 ginger
2 teaspoons cumin
1/2 teaspoon tumeric powder
1/2 teaspoon coriander powder
2 cloves garlic chopped
1/2 onion
1 curry powder optional
5 dried chillies soaked and deseed

1
Heat oven and bake squash at 400 degees F. Remove when it is slightly golden brown, or test with skewer for doneness. Remove and let cool, then remove skin and cut in chunks. Set aside.
2
Blend the spices into a smooth paste. Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
3
Heat oil in a deep pan, stir fry onion till soft Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste. Add the squash and tomatoes and stir for another 10 minutes. Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.
4
Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk. Add slightly more coconut milk if you like more sauce.
5
Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
6
Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 pound fillet lingcod, cut into bite-size, you can use shrimp too, 3/4 cup kabocha squash cooked, cut in chunks, 1/2 onion sliced, 5 tomatoes chopped, or 1 can, 14.5 diced tomatoes, and more.

Yes, Fish Fillet In Creamy Coconut Curry 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.

That's it — enjoy your meal!

Fish Fillet In Creamy Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions