Rating: 3.75 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1

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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

237 calories; protein 12.3g; carbohydrates 18.7g; fat 14.2g; cholesterol 17.6mg; sodium 50.8mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
08/01/2014
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. Add 1 to 1 1/2 T shredded coconut. Coconut Chicken Curry: One small to med. chicken breast cut in bite size pieces. cook in 1 tsp. of coconut oil. add spices to drippings to toast. Read More
(6)

Most helpful critical review

Rating: 2 stars
10/28/2014
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. Read More
(2)
24 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
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. Read More
(7)
Rating: 4 stars
08/01/2014
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. Add 1 to 1 1/2 T shredded coconut. Coconut Chicken Curry: One small to med. chicken breast cut in bite size pieces. cook in 1 tsp. of coconut oil. add spices to drippings to toast. Read More
(6)
Rating: 4 stars
10/30/2013
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 about double the oil for the paste as 1/4tsp wasn't enough and I added about double the cod as well because I looked at the amount asked for and it didn't seem enough. I'm glad I did. Read More
(4)
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Rating: 2 stars
10/28/2014
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. Read More
(2)
Rating: 5 stars
02/12/2015
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 and give it a little more color. Lastly I added a tablespoon of Chana masala to round out the curry flavor and give it a little spicy kick! I will definitely make this again! Read More
(1)
Rating: 4 stars
02/15/2014
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 some cilantro with the tomato at the finish. Read More
(1)
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Rating: 3 stars
01/07/2019
A good starting point for a very mild fish curry. I used grouper cheeks. Totally needed salt and spice/heat. Read More
(1)
Rating: 1 stars
04/01/2020
Near disaster. More oil for the paste. Needs salt. Eventually I added chutney to make something edible. Read More
(1)
Rating: 4 stars
06/30/2017
This is a good recipe. However I made a couple of changes: I used fresh ginger added a bit of garam masala and chilli to add a bit of a kick and I used some cornstarch to thicken the curry because I found it too watery. Read More