Fish Curry with Coconut Milk

This Fish Curry with Coconut Milk is a rich and flavorful dish that combines the warmth of spices with the creamy richness of coconut milk. The delicate fish fillets soak up all the aromatic spices and coconut flavor, creating a comforting, aromatic curry that’s perfect for a quick weeknight meal or a special occasion.

Why You’ll Love This Recipe

1. Quick and Easy: Ready in under 30 minutes, this curry is a great option for busy days when you crave something flavorful but don’t want to spend too much time in the kitchen.
2. Balanced Flavors: The combination of turmeric, cumin, coriander, and chili powder creates a perfect blend of warm and slightly spicy notes, while coconut milk adds a creamy texture that balances out the heat.
3. Versatile: You can use any white fish fillets, such as cod, tilapia, or halibut. The curry can also be made with shrimp or other seafood, depending on your preference.
4. Healthy and Comforting: Packed with protein from the fish and healthy fats from the coconut milk, this dish is satisfying and nutritious without being heavy.
5. Perfectly Paired with Rice: Serve this curry with steamed rice, naan, or crusty bread to soak up the delicious coconut sauce.

Ingredients

• 1 lb white fish fillets: Choose mild white fish like cod, tilapia, or halibut for this curry.
• 1 onion, finely chopped: Adds sweetness and depth to the curry.
• 2 cloves garlic, minced: Provides a savory base flavor.
• 1 tsp ginger, grated: Adds a fresh and spicy kick.
• 1 tsp turmeric: For warmth and color.
• 1 tsp cumin: Earthy and aromatic flavor.
• 1 tsp coriander: Adds a citrusy, slightly sweet flavor.
• 1 tsp chili powder: For a bit of heat and spice.
• 1 can coconut milk (13.5 oz): Adds creaminess and richness to the curry.
• Salt and pepper to taste: For seasoning.
• Fresh cilantro for garnish: Adds a fresh, herbaceous finish.

How to Make Fish Curry with Coconut Milk

Step 1: Sauté the Aromatics

In a large pan, heat a little oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.

Step 2: Add the Spices

Add the turmeric, cumin, coriander, and chili powder to the pan. Cook for another minute, stirring frequently, to toast the spices and bring out their full flavor.

Step 3: Cook the Fish

Add the fish fillets to the pan and gently coat them with the spices. You can either break the fillets into chunks or keep them whole, depending on your preference. Let the fish cook for 2-3 minutes, turning it gently to ensure it’s coated with the spices.

Step 4: Add Coconut Milk

Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 5: Season and Garnish

Season the curry with salt and pepper to taste. Once the fish is cooked, remove the pan from the heat. Garnish with fresh cilantro leaves.

Step 6: Serve

Serve the fish curry hot with steamed rice, naan bread, or a side of your favorite vegetables.

Tips for Perfect Fish Curry with Coconut Milk

• Choose firm white fish: Fish like cod, halibut, or tilapia work best for this recipe. Avoid using delicate fish that might fall apart too easily.
• Adjust the heat: If you like your curry spicier, increase the amount of chili powder or add fresh chopped chilies to the curry.
• Make it thicker: If you prefer a thicker curry, simmer it for an extra few minutes to allow the sauce to reduce. Alternatively, you can add a spoonful of tomato paste to thicken the sauce.
• Use fresh ginger: For the best flavor, use freshly grated ginger instead of ground ginger.

Pairing Suggestions

• Rice: Steamed basmati rice or jasmine rice is a classic pairing with fish curry, as it absorbs the flavors of the curry sauce.
• Naan: Serve with warm naan bread to soak up all the coconut curry sauce.
• Vegetables: Roasted vegetables, sautéed greens, or a light cucumber salad would be great sides to balance out the richness of the curry.

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.

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Conclusion

This Fish Curry with Coconut Milk is the perfect dish when you’re craving something warm, comforting, and full of flavor. With its aromatic spices and creamy coconut milk sauce, it’s sure to become a weeknight favorite that will transport your taste buds to a tropical paradise. Enjoy!

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