Coconut Fish Curry
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.
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
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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.
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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.
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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.
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4
Pour in 1 can canned diced tomatoes with their juices and stir to combine. Cook for 3-4 minutes until slightly reduced.
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5
Stir in 2 cans full-fat coconut milk (13.5 oz) and remaining kosher salt. Bring to a gentle simmer.
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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.
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7
Squeeze in lime juice. Taste and adjust salt. Garnish with 1/4 cup roughly chopped fresh cilantro and serve over steamed basmati rice.