The quickest and most delicious Coconut Fish Curry. I had leftover coconut cream, fish in the freezer, the rest was ingredients i had in the kitchen. This is definitely a recipe i will be doing over and over again.
Quick Coconut Fish Curry
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The quickest and most delicious Coconut Fish Curry. اللغة العربية أدناه. I had leftover coconut cream, fish in the freezer, the rest was ingredients i had in the kitchen. This is definitely a recipe i will be doing over and over again.
Ingredients
- 1-2 tbsp coconut oil, for cooking
- 1 shallot (or large brown onion), sliced
- 3 garlic cloves, crushed
- 3 cm piece of fresh ginger, finely grated
- 1.5 tsp tomato paste
- 1+ 1/4 cup coconut cream
- 3/4 cup stock (chicken or vegetable)
- 12 cherry tomatoes, halved
- A handful of super-fine green beans, halved (tops removed)
- 1 tbsp fish sauce (optional)
- 1 tsp curry powder
- Salt and pepper, to season
- 250 grams white fish fillet, cut into medium-sized chunks
- A handful of fresh coriander leaves
Method
- 1)
Heat the coconut oil in a skillet over medium heat.
- 2)
Add the sliced shallot (or onion) and sauté for about 2-3 minutes until they become translucent.
- 3)
Add the crushed garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
- 4)
Stir in the tomato paste and if you’re using fish sauce, add it at this point. Sprinkle in the curry powder. Cook for an additional minute.
- 5)
Pour in the coconut cream and stock. Stir well to combine.
- 6)
Add the halved cherry tomatoes and the green beans to the skillet. Stir everything together.
- 7)
Allow the mixture to simmer gently for about 5-7 minutes, or until the cherry tomatoes have softened and the green beans are tender.
- 8)
Now, gently add the chunks of seasoned white fish fillet (salt + pepper) to the skillet. Be careful not to break the fish apart. Let it cook for about 4 min on one side then flip and cook for another 5-6 min, or until the fish is cooked through and flakes easily with a fork.
- 9)
Once the fish is cooked, squeeze some fresh lemon juice and add fresh torn coriander leaves. Adjust the seasoning if needed.
- 10)
Serve over rice or with naan bread.
- 11)
Garnish with more fresh coriander leaves if desired.
Notes
Note: You can adjust the spice level by adding more or less curry powder, and the fish sauce is optional if you prefer a milder flavor.