Coconut Fish Curry

Name: Coconut Fish Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs firm white fish fillets (tilapia, cod, or mahi-mahi), cut into 2-inch pieces; 2 cans full-fat coconut milk (13.5 oz); 1 can canned diced tomatoes; 2 tbsp coconut oil (or vegetable oil); 1 yellow onion, finely diced; 6 garlic cloves, minced; 2 tsp fresh ginger, grated; 1 tbsp curry powder; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 1.5 tsp kosher salt; 2 lime, juiced; 1/4 cup fresh cilantro, roughly chopped

Flaky white fish simmered in a fragrant coconut milk curry with tomatoes, ginger, and warm spices. A south Indian-inspired dish that comes together in one pan.

45 minMediumServes 4420 cal/serving

IndianDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreePork-Free

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Ingredients

1.5 lbs firm white fish fillets (tilapia, cod, or mahi-mahi), cut into 2-inch pieces
2 cans full-fat coconut milk (13.5 oz)
1 can canned diced tomatoes
2 tbsp coconut oil (or vegetable oil)
1 yellow onion, finely diced
6 garlic cloves, minced
2 tsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1.5 tsp kosher salt
2 lime, juiced
1/4 cup fresh cilantro, roughly chopped

Instructions

1

Pat 1.5 lbs cut into 2-inch pieces firm white fish fillets (tilapia, cod, or mahi-mahi) dry and season with half the 1.5 tsp kosher salt. Set aside.
2

Heat 2 tbsp coconut oil (or vegetable oil) in a large skillet or Dutch oven over medium heat. Add 1 finely diced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden.
3

Add 6 minced garlic cloves and 2 tsp grated fresh ginger and cook for 1 minute. Add 1 tbsp curry powder, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper and toast, stirring constantly, for 30 seconds until fragrant.
4

Pour in 1 can canned diced tomatoes with their juices and stir to combine. Cook for 3-4 minutes until slightly reduced.
5

Stir in 2 cans full-fat coconut milk (13.5 oz) and remaining kosher salt. Bring to a gentle simmer.
6

Nestle fish pieces into the sauce. Cover and cook over medium-low heat for 8-10 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C). Do not stir - the fish is delicate.
7

Squeeze in lime juice. Taste and adjust salt. Garnish with 1/4 cup roughly chopped fresh cilantro and serve over steamed basmati rice.

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Questions

What internal temperature should Coconut Fish Curry reach?

For Coconut Fish Curry, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why pat it dry first in Coconut Fish Curry?

Step 1 reads: "Pat 1.5 lbs cut into 2-inch pieces firm white fish fillets (tilapia, cod, or mahi-mahi) dry and season with half the 1.5 tsp kosher salt." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I use a different white fish instead of the fish in Coconut Fish Curry?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Coconut Fish Curry uses 1.5 lbs firm white fish fillets (tilapia, cod, or mahi-mahi), cut into 2-inch pieces.

Can I make Coconut Fish Curry less spicy?

Yes. The heat in Coconut Fish Curry comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Is Coconut Fish Curry low-carb?

A serving of Coconut Fish Curry carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Coconut Fish Curry contain fish?

Yes: 1.5 lbs firm white fish fillets (tilapia, cod, or mahi-mahi), cut into 2-inch pieces. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Coconut Fish Curry?

Refrigerate what is left of Coconut Fish Curry within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

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