Fish in Coconut Milk Curry

Indulge in the rich, comforting flavors of Fish in Coconut Milk Curry, a vibrant and creamy dish that brings tropical flair to your dinner table. Succulent fish fillets, tender and flavorful, simmer in a fragrant blend of garlic, ginger, and warming spices like turmeric, cumin, and coriander. Coconut milk creates a luscious, silky base, perfectly balanced with tangy tamarind paste, fresh tomatoes, and a hint of lime juice for brightness. This easy-to-make curry comes together in just 45 minutes and is ideal for anyone craving a satisfying, spice-infused meal. Serve it over steamed rice or with warm flatbread for a dinner that’s as comforting as it is irresistible. Perfect for weeknights or special occasions, this dish is a must-try for lovers of coconut milk recipes and bold, layered flavors!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Fish fillets (such as cod, tilapia, or salmon)
• 1 piece Large onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 piece Fresh red chili, sliced (optional)
• 1 teaspoon Turmeric powder
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 400 milliliters Coconut milk
• 2 pieces Tomatoes, chopped
• 1 tablespoon Tamarind paste
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Fresh lime juice

Directions

Step 1

Rinse the fish fillets under cold water and pat them dry. Cut them into medium-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.

Step 3

Add the chopped onions to the pan and sauté until they become soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic, grated ginger, and sliced chili (if using). Sauté for another 1-2 minutes until aromatic.

Step 5

Add the turmeric powder, ground coriander, and ground cumin to the pan. Stir well to coat the onions and spices evenly.

Step 6

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and break down into a sauce.

Step 7

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Step 8

Stir in the tamarind paste and season with salt. Let the sauce simmer for 10 minutes to allow the flavors to meld together.

Step 9

Gently add the fish pieces to the pan, making sure they are submerged in the sauce. Cover the pan and cook for 8-10 minutes, or until the fish is cooked through and tender.

Step 10

Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasoning as needed.

Step 11

Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	1402 grams (1402.0g)

Amount per serving	% Daily Value*
Calories	1599

Total Fat 89.20g	114%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 16.80g
Cholesterol 315mg	105%
Sodium 2753mg	120%
Total Carbohydrate 80.10g	29%
Dietary Fiber 9.60g	34%
Total Sugars 51.60g
Protein 116.20g	232%

Vitamin D 2250IU	11250%
Calcium 233mg	18%
Iron 8mg	46%
Potassium 3521mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 29.3%

Carbs: 20.2%