Coconut Fish Curry recipe

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Ingredients

1 ½ teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
4 ¼ ounces coconut milk, divided
4 ¼ ounces water, divided
3 ½ ounces cod, cut into bite-size pieces
1 large tomato, diced

Nutrition Info

237.3 calories
carbohydrate: 18.7 g
cholesterol: 17.6 mg
fat: 14.2 g
fiber: 4.4 g
protein: 12.3 g
saturatedFat: 11.5 g
servingSize: -
sodium: 50.8 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine curry powder, ground ginger, and ground turmeric in a skillet, toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.

  2. Stir onion into the spice mixture, cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture, simmer together for 5 minutes. Add cod to the mixture, continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet, cook until the tomato is softened, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

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