Description
A quick and easy recipe for a creamy coconut fish curry that can be prepared in just 30 minutes, perfect for a delightful meal.
Ingredients
- 1½ lb firm white fish fillets, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- ½ tsp paprika
- 1 can (13.5 oz) coconut milk
- ½ cup chicken or vegetable broth
- 1 tbsp tomato paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, sliced
- 1 cup spinach
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Pat the fish dry and season lightly with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and ginger and cook for 30 seconds.
- Stir in curry powder, turmeric, and paprika. Cook for 30–60 seconds until fragrant.
- Add coconut milk, broth, and tomato paste. Stir well and bring to a gentle simmer.
- Add fish sauce, brown sugar, and bell pepper. Simmer for 4–5 minutes.
- Gently add the fish pieces to the sauce. Cook for 6–8 minutes, or until the fish is opaque and flakes easily.
- Stir in the spinach and cook for 1–2 minutes, until wilted.
- Remove from heat and stir in lime juice.
- Garnish with fresh cilantro and serve immediately with steamed rice or naan.
Notes
- For a spicier curry, add red pepper flakes or fresh chili.
- Feel free to substitute the fish with shrimp or tofu for a different protein option.
- Serve with lime wedges for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg