Get ready to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic adventure! This Coconut and Fish Curry is not just a meal; it's a vibrant symphony of flavors that marries the delicate sweetness of coconut milk with the rich, aromatic spices of Indian cuisine. In just 45 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds, wondering how you became such a kitchen maestro.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tbsp ginger, grated
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and grate the ginger. Cut the white fish fillets into bite-sized pieces and set aside.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet, stirring frequently for about 1-2 minutes until fragrant.
- Sprinkle in the curry powder, stirring well to combine with the onion, garlic, and ginger mixture. Cook for an additional 1-2 minutes to enhance the flavor of the spices.
- Pour in the can of coconut milk, stirring to combine with the sautéed ingredients. Bring the mixture to a gentle simmer.
- Once simmering, season the sauce with salt and pepper to taste. Allow it to cook for about 5 minutes to let the flavors meld.
- Carefully add the fish pieces to the sauce, ensuring they are submerged. Cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Just before serving, stir in the lime juice to add a fresh, zesty flavor to the curry.
- Remove the skillet from heat and let it sit for a couple of minutes. This allows the flavors to settle.
- Serve the coconut and fish curry hot, garnished with fresh cilantro. It pairs wonderfully with steamed rice or naan.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand the cooking process without falling apart.
- Spice Management: Toast your curry powder briefly to enhance its flavor profile, but be careful not to burn it.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-incorporated sauce.
- Fresh is Best: Use fresh ginger and garlic for maximum flavor impact. Avoid pre-minced versions if possible.
- Simmer Gently: Cook the fish on a low, gentle simmer to prevent it from becoming tough or breaking apart.
- Garnish Generously: Fresh cilantro isn't just a garnish; it adds a bright, fresh layer of flavor that completes the dish.
- Serving Suggestion: Serve immediately over steamed basmati rice or with warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 65mg
