Description
A creamy and aromatic coconut fish curry that captures tropical flavors and is perfect for sharing with loved ones.
Ingredients
- 1 lb fish fillets (such as cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a splash of vegetable oil in a large skillet over medium heat.
- Add the chopped onion, minced garlic, and ginger. Sauté for about 3 to 4 minutes until fragrant and the onion becomes translucent.
- Include the sliced bell pepper and cook for an additional 2 to 3 minutes until it softens slightly.
- Stir in the curry powder and let it cook for another minute.
- Pour in the coconut milk, stirring thoroughly to combine. Allow it to come to a gentle simmer for about 5 minutes.
- Place the fish fillets into the simmering curry and drizzle with lime juice.
- Simmer for 6 to 8 minutes until the fish is opaque and flakes easily with a fork.
- Taste the sauce and season with salt and pepper as needed.
- Ladle the Coconut Fish Curry into bowls and garnish with fresh cilantro. Serve warm with rice or naan.
Notes
For added heat, consider incorporating chopped chili peppers or red pepper flakes when sautéing.
