Description
A rich and aromatic dish, Fish Curry with Coconut Milk combines the delicate flavor of white fish with a fragrant mix of spices and the creaminess of coconut milk. This curry is a comforting meal perfect for any occasion.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- In a large pan, heat a little oil and sauté the onion, garlic, and ginger over medium heat until fragrant and softened, about 3-4 minutes.
- Add the turmeric, cumin, coriander, and chili powder to the pan, cooking for another minute to release the spices’ aromas.
- Add the fish fillets to the pan and gently coat them with the spice mixture, cooking for about 2 minutes.
- Pour in the coconut milk, stir gently, and bring to a simmer. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Season the curry with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Fish Selection: Use firm white fish fillets like cod, tilapia, or haddock for the best texture in this curry.
- Heat Level: Adjust the chili powder to suit your preferred spice level.
- Serving Suggestions: Serve the fish curry with steamed rice or naan bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes