Fish Curry with Coconut Milk {made in one pot}

This easy Fish Curry with Coconut Milk has a rich and creamy sauce, lots of vegetables and perfectly cooked white fish.  Garnish to taste and serve with naan for soaking up all that deliciousness!

Hey friends! Today I’m sharing a super easy coconut fish curry recipe. I tested this one a bunch of times to get it juuuust right! Oh, the things we have to do, right??

I absolutely love any type of curry. I’ve shared a bunch with you guys before, ranging from veggie based to chicken. Today though? A super relishing, straight up belly satisfying cod fish curry! This one has a little heat and is oh so hearty.  

This recipe is easy enough for busy weekdays or fancy enough for weekend entertaining. Whip this up, place on the table and watch everyone dig!  It can be enjoyed as it, but I love with lots of naan for soaking up every last bit of that delicious sauce. Don’t you dare leave any in the pan 😉

What Type of Fish To Use for Fish Curry with Coconut Milk?

A simple white fish works lovely in curry.  I tend to prefer those over oilier fish, like salmon, for instance, in this type of dish. I’ve made with cod and haddock.  Halibut or tilapia would work great too! 

You can use fresh or frozen (just thaw before using).

A note on fish though – varieties of fish can vary in density.  Halibut, for example, is more ‘steak-like’ and denser than, say, cod.   Even within a variety, the fillets can range from on the thinner side to the thicker side.  And the cut (or section) of the fish can affect the thickness.  An end or ‘tail’ piece would be thinner than what a centre cut would be.

Bottom line—> whatever you use, just heat until the fish is completely cooked through and easily flakes when prodded with a fork. If you think it’s done and decide to check, only to find out it’s not cooked, no worries. Just continue cooking until it is. Easy peasy!

How to Make Fish Curry?

• Grab a large pot and melt some coconut oil.
• Once the oil is melted add onion and cook until slightly softened.
• Next is aromatic ginger and garlic. 

• Stir in curry paste and chili flakes. Things are starting to smell goooo-ooood!
• Next up is potatoes and bell pepper.

• A sprinkle of salt and black pepper go next, along with lime leaves. Stir ’em in so that the veggies get a nice coating of that curry paste mixture.
• Pour in stock and bring to a little simmer
• Cover ajar, and cook until potatoes are almost fork tender.

• Coconut milk goes next. Simmer for a little bit to reduce/thicken. Stir occasionally and kinda scrape the pan at the top to get any ‘caked’ on bits.  That’s goodness right there!
• One at a time, make four little wells in the curry mixture to place fish, mostly submerging them in the sauce.
• Spoon a little sauce over top so that they cook through. Tuck ’em into their nice little curry bath, lol. Heat until fish is cooked through and flakes easily with a fork.
• Take those lime leaves out (they’ve done their part) and carefully remove fish with a fish spatula.

• Stir in a cornstarch slurry to thicken that coconut-ey deliciousness. Try not to eat by the spoonful…hehehe!
• Spinach goes next. The heat is off at this point and the residual heat in the pan will wilt the spinach.  By doing this, the spinach will still retain some of it’s beautiful green colour.
• Garnish, portion and dig in!

How to Garnish this Spicy Fish Curry Recipe?

• Fresh herbs, like cilantro, basil or mint (any one or a combo of them)
• Thinly sliced chili or chili flakes
• Minced green onion
• Squeeze of lime juice
• Sprinkle of zested lemon

What to Serve with Coconut Fish Curry?

• Naan
• Papadums
• Rice (and for extra coconut oomph, try this easy coconut rice recipe from Meghan over at Fox and Briar)
• Quinoa
• Couscous
• Raita or straight up yogurt 
• Nice big ol’ wedge of lime

How Long Does this Fish Curry Last? How to Reheat Leftovers?

Store leftovers in the fridge and enjoy within 3 days.  To reheat, simply place the pot on the stove top on medium heat and cook until warmed through. 

Tips for Making this Fish Curry with Coconut Milk

• Seafood broth was used here to infuse flavour and help speed up the cooking time of those potatoes. Don’t have seafood broth on hand? Use veg stock or even water.
• Full fat coconut milk was used and that’s what I recommend here.
• The fillets used in this recipe were about 4 oz each. If your fillets are larger, they make take longer to cook, just cook until the fish is cooked through and flakes easily with a fork.
• I used Patak’s curry paste in ‘hot’ (not sponsored, just my favourite).  They also have a mild version if that’s more your thing.
• Speaking of hot, I also used 1 tsp of chili flakes in this curry. If you aren’t a fan of spice, you can omit…or, if you are, add more.
• I used baby potatoes, but you could totally use a regular ol’ potato…just cut into bite-sized chunks.

Like this Fish Curry Recipe? You May Enjoy These Too

• Curried Red Lentil Soup with Chickpeas and Kale
• Chickpea Curry
• Zucchini Noodle Curry Coconut Soup with Grilled Tofu

Fan of Easy Seafood Recipes? Check These Out

• Easy Fish Stew Recipe
• Traditional Newfoundland Cod au Gratin
• Honey Mustard Salmon
• Dairy Free Seafood Chowder from Leanne of Crumb Top Baking

Hope you love this easy fish curry recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this Indian fish curry will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

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5 from 1 vote

Fish Curry with Coconut Milk {made in one pot}

This easy Fish Curry with Coconut Milk has a rich and creamy sauce, lots of vegetables and perfectly cooked white fish.  Garnish to taste and serve with naan for soaking up all that deliciousness!

Course Main Course

Cuisine Indian

Keyword coconut milk curry recipe, one pot dinner, seafood curry

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4 servings

Calories 431kcal

Author Dawn Coombs

Ingredients

• 1 tbsp coconut oil -or olive oil
• 1 onion -diced
• 3 cloves garlic -minced
• 1 tbsp fresh ginger -minced
• 1-2 tbsp curry paste -or curry powder
• 1/2 - 1 tsp crushed red pepper flakes -or to taste (optional)
• 1/2 lb baby potatoes -cut into bite-sized chunks (about a cup)
• 2 bell peppers -medium dice (colour of your choice)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 kaffir lime leaves -optional
• 1.25 cup seafood broth/stock
• 400 ml coconut milk -I used full fat
• 1 lb cod fillets -boneless/skinless (or haddock fillets), about 4 oz each
• 1.5 tbsp corn starch
• 1.5 tbsp cold water
• 2-3 cups baby spinach -loosely packed

Suggested garnish

• cilantro -chopped
• chili -thinly sliced
• green onion -thinly sliced
• lime wedges

Instructions

• In a large pot on medium heat add coconut oil.
• When coconut oil is melted, add onion and cook 3-5 minutes until softened.
• Add garlic and ginger and cook 1 minute more.
• Stir in curry paste and chili flakes (if using).
• Add baby potatoes, bell peppers, salt, black pepper and lime leaves, stirring to coat in curry paste mixture.
• Pour in stock/broth. Bring to a medium heat and cook, covered ajar, 10 minutes or until potatoes are almost fork tender.
• Stir in coconut milk. Bring to a light simmer and cook, uncovered, for 5 minutes. Stir every minute or so and ensure that any 'caked' on bits at the top of the pan gets scraped into the mix. That's delicious!
• One at a time, make 4 little wells in the curry mixture and place cod fillets into them so that they are mostly submerged in sauce. Spoon sauce over top of each fillet. Cook, uncovered, 8-10 minutes or until fish is cooked through and flakes easily with a fork (time will vary depending on the thickness of the fish).
• Remove lime leaves. Then, carefully remove fish onto a plate, (careful not to break).
• In a cup, combine cornstarch and cold water. Stir until smooth and blended. Pour into pot and stir. Cook 1-2 minutes until sauce has thickened slightly.
• Stir in spinach until just wilted (you don't have to have heat on, it will wilt with residual heat in pan). Garnish, if desired. Portion each person a piece of fish, veggies and sauce. Enjoy as is or with rice, quinoa or couscous.

Video

Notes

• Seafood broth was used here to infuse flavour and help speed up the cooking time of those potatoes. Don't have seafood broth on hand? Use veg stock or even water.
• Full fat coconut milk was used and that's what I recommend here.
•  The fillets used in this recipe were about 4 oz each. If your fillets are larger, they make take longer to cook, just cook until the fish is cooked through and flakes easily with a fork.
• I used 1 tsp of chili flakes in this curry. If you aren't a fan of spice, you can omit...or, if you are, add more.
• I used baby potatoes, but you could  use a regular ol' potato...just cut into bite-sized chunks.

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Calories: 431kcal | Carbohydrates: 24g | Protein: 27g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 49mg | Sodium: 640mg | Potassium: 1266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 82.6% | Vitamin C: 117% | Calcium: 10% | Iron: 29.3%