Coconut Fish Curry

This coconut fish curry is a delicious and flavorful dish that will tantalize your taste buds and leave you wanting more. Made with coconut oil, coconut milk, tomatoes, curry powder and red chili powder, this fish curry combines the best of both worlds – a creamy coconut-based sauce with an amazing array of spices.

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Not to mention, it’s so easy to make! All you need are a few simple ingredients like onion, ginger, garlic and cod fillets (or your favorite white fish). Plus, the fresh lime juice and cilantro on top helps to cut through the creaminess for a zesty finish.

Why you’ll love this recipe

Here are four reasons why you’ll love this recipe:

1. It’s easy to make with just a few simple ingredients.
2. The combination of coconut oil and coconut milk gives the dish an amazing flavor and creamy texture.
3. Curry powder and red chili powder add a unique spiciness that will tantalize your taste buds.
4. Fresh lime juice and cilantro on top helps to cut through the creaminess for a zesty finish.

Ingredients

• Yellow Onion: three small onions, diced, are perfect for the recipe
• Coconut milk: Go for a full fat version
• Fish fillets: Cod works well for this recipe
• Ginger: Use fresh minced ginger for the best results
• Spices: You’ll also want curry powder, red chili powder and ground cinnamon
• Limes: Lime juice goes into the recipe and you can serve two large limes cut into quarters with the dish

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Here are some substitution suggestions for this coconut fish curry recipe:

1. Yellow onion: Shallots, leeks or green onions can be used as substitutes.
2. Coconut milk: Heavy cream or half-and-half can also be used in place of coconut milk.
3. Ginger: Fresh grated ginger can be replaced with ground ginger or even a teaspoon or two of jarred minced ginger.
4. Lime: If you don’t have fresh limes, use lemon juice instead.
5. Curry powder: Garam masala can be used as a substitute for curry powder if needed.
6. Red chili powder: Cayenne pepper can be used in place of red chili powder for added heat and flavor.

Instructions

Step 1: Cook the onion

Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes. 

Step 2: Blend the coconut milk and tomatoes

While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside

Step 3: Add spices and cook

Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms. 

Step 4: Add coconut milk mixture

Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture. 

Step 5: Add the fish

Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through. 

Step 6: Season and serve

Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired. Serve immediately with basmati rice and/or roasted root vegetables. Offer additional lime wedges for squeezing, if desired.

Recipe tips

• This recipe can be prepared with any mild, firm white fish, including cod. The fish shown in these photos is barrelfish. This delicious, yet somewhat uncommon fish is found in deep waters along the Atlantic coast from the Carolinas to southern Florida. 
• Many traditional curry recipes call for ‘browning’ the onions until they reach a deep, dark color with a rich, intense flavor. Here, this process is halted about halfway through to avoid overwhelming the more delicate fish flavor.

Recipe FAQ

How do you make the recipe less spicy?

If you’re looking to make the recipe less spicy, here are a few tips to consider:

1. Use less red chili powder or omit it entirely.
2. Instead of fresh chilies, use milder variants like jalapenos or bell peppers.
3. Try adding coconut milk to the dish as it has a cooling effect that will help tone down the spiciness.
4. Add more lime juice and salt at the end of cooking to help balance out the flavors.

Storage & reheating

• Fridge: Let the curry cool completely before transferring it to an airtight container. Store the dish in the refrigerator for up to 3-4 days.
• Freezer: Alternatively, you could also freeze the leftover curry for up to 2 months.
• Reheating: To reheat, warm it gently over low heat on the stove or in the microwave.

More recipes

Want more ideas? Check out these other related recipes!

• Green Curry Chicken Salad
• Spicy Sweet Potato Wedges
• Sweet Potato, Coconut and Chicken Soup
• Cod Caponata (Sicilian Eggplant Salad)