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Home » Mains » Fish Curry with Coconut Milk {made in one pot}

Fish Curry with Coconut Milk {made in one pot}

June 6, 2019 Updated: December 5, 2019 By Dawn - Girl Heart Food 27 Comments

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Pot of an easy fish curry recipe garnished with cilantro and chili.

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!

A pot of fish curry with coconut milk garnished with chili, green onion and cilantro.

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 😉

Ingredients for fish curry with coconut milk on a wooden board.

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!

Raw white fish on a blue plate.

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. 
Photo collage of how to make coconut fish curry.
  • Stir in curry paste and chili flakes. Things are starting to smell goooo-ooood!
  • Next up is potatoes and bell pepper.
Photo collage of how to make fish curry with coconut milk.
  • 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.
Photo collage of how to make fish curry with coconut milk.
  • 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.
Photo collage of how to make coconut fish curry.
  • 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!
Photo collage of how to make an easy fish curry recipe.

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
Close up of fish curry garnished with chili and cilantro.

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
Pot of Indian fish curry made with fish and garnished with cilantro and chili.

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.

Taking up a piece of white fish from a pot of spicy fish curry.

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.
A forkful of white fish and bell pepper from a pot of fish curry.

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

Large round pot of fish curry with coconut milk garnished with cilantro and chili.
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5 from 16 votes

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
Total Time 50 minutes
Servings 4 servings
Calories 431kcal
Author Dawn – Girl Heart Food

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 (estimate only)

Calories: 431kcal | Carbohydrates: 24g | Protein: 27g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 49mg | Sodium: 640mg | Potassium: 1266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4130IU | Vitamin C: 96.5mg | Calcium: 100mg | Iron: 5.3mg
Nutrition Facts
Fish Curry with Coconut Milk {made in one pot}
Amount Per Serving
Calories 431 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 22g138%
Cholesterol 49mg16%
Sodium 640mg28%
Potassium 1266mg36%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 5g6%
Protein 27g54%
Vitamin A 4130IU83%
Vitamin C 96.5mg117%
Calcium 100mg10%
Iron 5.3mg29%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.
Pot of an easy fish curry recipe garnished with cilantro and chili.

Filed Under: Favourite Recipes, Gluten Free, Mains, One Pot, Seafood Tagged With: cod, curry, dairy free, fish, haddock

© Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

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Reader Interactions

Comments

  1. Colleen

    June 19, 2019 at 12:15 am

    5 stars
    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!

    Reply
    • Dawn - Girl Heart Food

      June 19, 2019 at 10:23 am

      Yay! Thanks Colleen! Enjoy 🙂

      Reply
  2. Lisa

    June 18, 2019 at 7:51 pm

    5 stars
    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!

    Reply
    • Dawn - Girl Heart Food

      June 19, 2019 at 10:23 am

      Totally! Hope you love it! Thanks Lisa 🙂

      Reply
  3. David @ Spiced

    June 17, 2019 at 10:32 am

    5 stars
    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!

    Reply
    • Dawn - Girl Heart Food

      June 19, 2019 at 10:17 am

      Thanks so much, David! Hope you love it 🙂

      Reply
  4. Alexandra @ It's Not Complicated Recipes

    June 10, 2019 at 2:51 am

    5 stars
    How delicious does this look? What gorgeous colours and flavours in this dish! xo

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:26 am

      Thank you kindly, Alexandra 🙂

      Reply
  5. Kelly | Foodtasia

    June 9, 2019 at 12:14 pm

    5 stars
    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!

    Reply
  6. Valentina

    June 8, 2019 at 12:27 am

    5 stars
    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

    Reply
  7. Marissa

    June 7, 2019 at 7:29 pm

    5 stars
    Now I’m SO craving curry, Dawn! This looks wonderfully flavorful and I love that it’s made in one pot!

    Happy Weekend, lovely!

    Reply
  8. Kevin

    June 7, 2019 at 6:36 pm

    5 stars
    This is one dish to swoon over, curry and fish compliment each other so well!

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:25 am

      They really do! Thank you Kevin 🙂

      Reply
  9. [email protected]

    June 7, 2019 at 11:21 am

    5 stars
    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

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:24 am

      Thank you Annie!! Hope you have a wonderful week 🙂 XOXO

      Reply
  10. Kathy @ Beyond the Chicken Coop

    June 7, 2019 at 9:26 am

    5 stars
    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!

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:24 am

      Totally! Thank you Kathy 🙂

      Reply
  11. Katherine | Love In My Oven

    June 6, 2019 at 6:11 pm

    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!

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:24 am

      I do!! Yay! Hope you love it! Thanks Katherine 🙂 Have a great week!

      Reply
  12. Milena

    June 6, 2019 at 1:28 pm

    5 stars
    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!

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:24 am

      Me too Milena!! Thanks, my friend 🙂

      Reply
  13. Haylie / Our Balanced Bowl

    June 6, 2019 at 12:48 pm

    5 stars
    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!!! 🙂

    Reply
    • Dawn - Girl Heart Food

      June 11, 2019 at 9:23 am

      Yay! I love the way you think 😉 Thank you Haylie!

      Reply
  14. Jennifer @ Seasons and Suppers

    June 6, 2019 at 10:04 am

    5 stars
    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!

    Reply
  15. Kelsie | the itsy-bitsy kitchen

    June 6, 2019 at 9:45 am

    5 stars
    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!

    Reply
  16. Leanne | Crumb Top Baking

    June 6, 2019 at 9:23 am

    5 stars
    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!

    Reply
  17. Mary Ann | The Beach House Kitchen

    June 6, 2019 at 8:53 am

    5 stars
    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!

    Reply

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