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Coconut Fish Curry

Rated as 3.78 out of 5 Stars
8

"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
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 18.7 12.3 18 51 Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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

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...