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My review
Coconut Fish Curry
8
Victoria Teasdale
"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 237Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 1819 Ratings
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Most helpful positive review
8/1/2014
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...
Most helpful critical review
9/15/2014
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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8/1/2014
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...
11/26/2013
Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.
10/29/2013
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 ...
9/15/2014
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.
2/12/2015
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...
2/15/2014
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...
1/7/2019
A good starting point for a very mild fish curry. I used grouper cheeks. Totally needed salt and spice/heat.
3/2/2018
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!
10/27/2017
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 ...