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 With Coconut Milk
- 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 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.
Helpful Tips For Making This Recipe
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.
Fan of Easy Seafood Recipes? Check These Out
- Easy Fish Stew Recipe – With cod, plenty of veg and a rich, slightly spicy, broth, this one is super comforting.
- Traditional Newfoundland Cod au Gratin – A classic Newfoundland recipe with cod, a creamy sauce and bread crumbs and cheese over top.
- Honey Mustard Salmon – Perfectly portioned for two (though this can easily be doubled), this sheet pan dinner comes together quickly and is so satisfying.
- Dairy Free Seafood Chowder from Leanne of Crumb Top Baking – A twist on chowder and so yummy.
Hope you love this fish curry with coconut milk 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
Fish Curry with Coconut Milk {made in one pot}
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.
One pot, spicy, creamy, yes please! I love coconut curries, but always do veggie or chicken ones, so I can’t wait to try this with fish. Looks SO delish!
Yay! Thanks Colleen! Enjoy 🙂
This looks deliciously easy! We love curries and fish in our house, so this seems like a totally winning combination! Can’t wait to try it out!
Totally! Hope you love it! Thanks Lisa 🙂
Yum! What a fun recipe, Dawn. I love a good white fish, and the thought of using white fish in a curry is making my mouth water right now. All of those seasonings! We’re hunting for some healthy recipes as we’re doing the post-vacation diet thing right now, and this fish curry is seriously tempting. Thanks so much for sharing this one!
Thanks so much, David! Hope you love it 🙂
How delicious does this look? What gorgeous colours and flavours in this dish! xo
Thank you kindly, Alexandra 🙂
Dawn, such a wonderful curry! The sauce looks so flavorful. I love the spicy sweet combo with the coconut milk. Fish and curry go so perfectly together!
Dawn, you’ve totally outdone yourself! I’m full, and thinking about all of the flavors in this is still making my mouth water. And it’s beautiful, to boot! ~Valentina
Now I’m SO craving curry, Dawn! This looks wonderfully flavorful and I love that it’s made in one pot!
Happy Weekend, lovely!
This is one dish to swoon over, curry and fish compliment each other so well!
They really do! Thank you Kevin 🙂
This is just straight up delectable! I adore curry and this is no exception! All the cozy feels for this one!! Happy weekend, my friend! XOXO
Thank you Annie!! Hope you have a wonderful week 🙂 XOXO
This looks like a winner! One pot full of deliciousness. I’ve never used lime leaves before but I’ll bet they add great flavor!
Totally! Thank you Kathy 🙂
One bowl, fish, curry, coconut milk!? This is music to my ears! I think you know how much I love my curry. We’re even going out for curry for our anniversary tomorrow! I will definitely be trying this one my friend. It look so succulent and delicious!! Have a great weekend Dawn!
I do!! Yay! Hope you love it! Thanks Katherine 🙂 Have a great week!
Serve me a bowl of fish curry any time! Looks sooo good. I love to pile it high with fresh herbs too:) And definitely lots of lime wedges! Yes!
Me too Milena!! Thanks, my friend 🙂
This recipe is right up my alley in so many ways! One pot, spicy, creamy, and lots of naan to dip in the sauce! YES PLEASE! I could see me enjoying this with a nice glass of cold white wine! So much yum!!! 🙂
Yay! I love the way you think 😉 Thank you Haylie!
I am a huge curry fan, so I’m loving this wonderful combination of flavours and textures. Fish is perfect for a curry and love the addition of potatoes! Lovely!
Words can’t express how much I love curries! They’re so warming and they just make me happy :). This sounds DELICIOUS, Dawn! I can’t wait to try it! Happy weekend!
This one looks so hearty and flavourful Dawn! I haven’t made a curry dish before, but have enjoyed a few at different restaurants. Aside from salmon, cod is my favourite fish, so I know I would love this recipe. Plus, it’s made in one pot, and that’s a must for busy weeknights! Thanks for the shout out on my chowder recipe. Appreciate it!
I love curry dishes too Dawn. Always so packed with flavor. We enjoy lots of fish during the summer here at the beach, so I’ll be adding this one to my list! Pinned. Happy weekend my friend!