Fish in Curried Coconut Sauce Recipe

Name: Fish in Curried Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons vegetable oil; 1 cup chopped onions; 2 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon finely grated fresh ginger; One 14 1/2-ounce can whole tomatoes, with juice; 1 tablespoon lemon juice; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons shredded sweetened coconut; 1 to 1 1/3 pounds thick fish fillets, cut into 1-inch pieces

Servings: persons

1 1/2 teaspoons vegetable oil
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon finely grated fresh ginger
One 14 1/2-ounce can whole tomatoes, with juice
1 tablespoon lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons shredded sweetened coconut
1 to 1 1/3 pounds thick fish fillets, cut into 1-inch pieces

1
1) Heat the oil in a large nonstick skillet.
2
Saute the onions and garlic over medium heat until the onions soften and turn golden, about 5 minutes.
3
Keep covered between stirrings.
4
Stir in the curry powder and cook 1 minute.
5
Add the ginger and juice from the tomatoes.
6
Break up the tomatoes in your hands as you add them to the pot.
7
Stir in the lemon juice, salt, pepper, and coconut.
8
Bring to a simmer, cover, and cook for 5 minutes.
9
2) Stir in the fish and cook at a gentle simmer for 5 to 7 minutes, until the fish is cooked through.
10
Serve with rice.

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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 11 ingredients. The key ingredients include: 1 1/2 teaspoons vegetable oil, 1 cup chopped onions, 2 cloves garlic, minced, 2 teaspoons curry powder, and more.

Yes, Fish in Curried Coconut Sauce 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.

Fish in Curried Coconut Sauce

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