Description
A flavorful coconut fish curry that combines tender fish fillets with rich coconut milk and aromatic spices, perfect for a quick and satisfying meal.
Ingredients
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a splash of vegetable oil in a large skillet over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté for about 3–4 minutes until fragrant and the onion becomes translucent.
- Add the sliced bell pepper and cook for an additional 2–3 minutes until it softens slightly.
- Stir in the curry powder, letting it cook for another minute to release its full aroma.
- Pour in the coconut milk, stirring thoroughly to combine. Allow it to come to a gentle simmer for about 5 minutes.
- Place the fish fillets into the simmering curry and drizzle with lime juice.
- Simmer for 6–8 minutes, until the fish is opaque and flakes easily with a fork.
- Taste the sauce and season with salt and pepper as needed.
- Ladle the Coconut Fish Curry into bowls and garnish with fresh cilantro.
- Serve warm with rice or naan.
Notes
Feel free to customize the curry with your favorite vegetables or adjust spice levels to suit your taste.