Coconut Fish Curry
Growing up in an Indian household often meant our house smelled like curry… and so did we. When I was younger I found myself too embarrassed to have friends over, wondering how the pungent smell of curry would manage to bitch slap them in the face as they walked in. Over the years I grew to love the smells that produced in my kitchen and seemed to stick around in different corners of the house. As I grew up I became that Indian girl, the girl whose taste buds, as my friends would say are “burnt off.” I love HEAT. Although I can appreciate food in its purest form, I can’t help but add chili powder here or a jalapeno there to EVERYTHING. So, it probably doesn’t come as a shocker, but anything with curry is my favorite! Some of you may be wondering what curry is EXACTLY. Curry first originated in India and is the incorporation of combinations of spices or herbs, including chilies and leaves from the curry tree. Curry can be dry, wet, sweet, spicy, made with different proteins, veggies and different sauce bases such as yogurt and coconut milk. Today I am sharing my Coconut Fish Curry recipe, the combination of the smooth, creamy, coconut milk balances perfectly with the different spice blends in this dish. I like to make this dish using a firm, lean white fish such as catfish, haddock, cod or halibut. If you aren’t a seafood fan this dish can easily substitute chicken, beef, or fresh veggies such as potatoes, zucchini and cauliflower.
Amount Per Serving
Calories from Fat 1849
% Daily Value *
Total Fat 217g
Saturated Fat 152g
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 30g
Total Carbohydrates 80g
Dietary Fiber 17g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 pound Skinless fish fillets, cubed
- Canola Oil
- 2 cans coconut milk
- 1 ½ onions grated
- 2-3 tsp fresh minced ginger
- 8-10 peeled and minced fresh garlic cloves
- 5-6 jalapenos or serrano’s minced
- 3 fresh tomatoes diced or 1 ½ cans of diced tomatoes (I prefer the can; it gives more of a base to the sauce)
- 2-3 tsp garam masala (or to taste)
- 2-3 tsp chili powder (or to taste)
- 2-3 tsp turmeric (or to taste)
- 2-3 tsp cumin powder (or to taste)
- 2-3 tsp coriander powder (or to taste)
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 bunch fresh cilantro
- Salt to taste
- First prepare the base of the sauce. Grate the onion. Set aside in a bowl to keep the juices from running.
- Mince the garlic, ginger, and jalapenos/serrano together. Set aside.
- In a pot/dutch oven over medium high heat add the canola oil so that it covers the bottom of the pot, about an inch or so deep.
- When the oil is hot add the cumin seeds and mustard seeds until they being to pop. Add the onions.
- Let the onions cook down for about 5 minutes or so. If they begin to stick to the pan lower the heat a tad.
- Once the onions have cooked down a bit add the garlic, ginger and chili mixture. Let these incorporate together for another 6-7 minutes, stirring every few minutes or so. Add more oil if necessary.
- Once that mixture has had time to marinate we are going to add all our dry spices. Add the garam masala, chili powder, turmeric, cumin powder, coriander powder and salt. Stir the mixture together, lower the heat to medium and let the spices unite with the onion, garlic, ginger and chili mixture for 15-20 minutes or so. If you are in a rush you may reduce this time to 5-10 minutes.
- Add the tomatoes.
- Let simmer down for another 15 minutes of so. If you are in a rush you may reduce the time to 5 minutes. If it is starting to stick add ¼ cup water.
- Add the coconut milk. Let integrate for another 5-10 minutes.
- Add fish. The fish should cook within 3-4 minutes.
- Take off heat and add freshly chopped cilantro.
- The trick to curry is letting the flavors marinate and reduce down for as long as you can. This recipe can easily be cooked in 30 minutes, but allowing the spices to blend together for an hour or so prior to adding the coconut milk will enhance the depth of flavors.
- Basmati rice, naan or roti (look under EATS for my roti recipe) would be a great accompaniment to this dish. If you don’t like coconut milk you can substitute water or broth to get that saucy consistency.
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