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Coconut Fish Curry

Rated as 3.78 out of 5 Stars

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

40 m servings 237 cals
Original recipe yields 2 servings

Directions

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  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.

Nutrition Facts


Per Serving: 237 calories; 14.2 g fat; 18.7 g carbohydrates; 12.3 g protein; 18 mg cholesterol; 51 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.

Most helpful critical review

This was just ugh. It was bitter. I am not sure what happened. I tried adding sugar, lime juice, peanut butter, soy, and it was still barely edible.

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Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.

With these changes I would give it 5 stars: Use chicken broth instead of water; coconut oil instead of olive oil; garlic powder instead of garlic; about 1/3 of an onion. Add salt to taste. Ad...

This recipe was good if you like a blander curry. There was no kick to it so I probably won't be in a hurry to make it again because we like spicy food. The only thing I did differently was use ...

This is such a hearty, comforting soup! My husband and I love it! I made a few changes to brighten up the flavor. I used chicken broth instead of just water, and I added carrots to sweeten it an...

This was just ugh. It was bitter. I am not sure what happened. I tried adding sugar, lime juice, peanut butter, soy, and it was still barely edible.

Didn't have any coconut milk so I used coconut water. Once it cooked off, I dredged my fish in egg and coated with coconut so I ended up with a crunchy crust instead of a sauce. Also added som...

This is a wonderful recipe. The first time, I made it as written. Today, I doubled the recipe and added a head of cauliflower. It's great!

Great quick dinner dish!!! I substituted Coconut oil for the Olive oil as another reviewer (edon581) did; doing so seems to integrate the flavors better than the Olive oil (just add a bit more ...

Bland, no mention of salt or what kind of pepper to use. If I do it again I'll use fresh curry and ginger. Way too little oil to make a paste or carry the flavor. Thin, maybe will just use pur...