Coconut Curry Fish

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, this dish is perfect for busy nights.

• Savory and Flavorful: The use of Jamaican curry powder and coconut milk gives the sauce a unique flavor that’s both rich and aromatic.

• Versatile: While whiting is the star fish here, you can easily substitute with cod or any other white fish.

• Healthy: Packed with lean protein and a creamy sauce without being overly heavy, it’s a lighter option for dinner.

Ingredients

For the Fish:

• 1 lb frozen whiting (or cod, if whiting is unavailable)

• 1 tablespoon vegetable oil

• Salt and freshly ground black pepper, to taste

For the Curry Sauce:

• 2 teaspoons Jamaican curry powder

• 1 tablespoon ginger, minced

• 1 tablespoon garlic, minced

• 1 large red bell pepper, chopped

• 1 large green bell pepper, chopped

• 1/2 cup coconut milk

• 1/2 cup vegetable broth

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

Directions

Step 1: Prepare the Fish

1. If using frozen fish, allow it to thaw. Pat dry with paper towels and season both sides with salt and pepper.

2. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the fish to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set it aside.

Step 2: Make the Curry Sauce

1. In the same skillet, add the Jamaican curry powder. Toast the curry powder for about 1 minute until it becomes aromatic. Stir constantly to avoid burning.

2. Add the ginger and garlic, cooking for 1-2 minutes until fragrant.

3. Add the chopped red and green bell peppers to the skillet and cook for another 3-4 minutes until they soften slightly.

4. Pour in the coconut milk, vegetable broth, soy sauce, and lime juice. Stir everything together and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.

Step 3: Combine and Simmer

1. Gently return the fish to the skillet, spooning the sauce over the fish. Let the fish simmer in the sauce for another 3-5 minutes until it is heated through and absorbs some of the sauce.

2. Taste the sauce and adjust seasoning with more salt, pepper, or lime juice as needed.

Step 4: Serve

Serve the Coconut Curry Fish over steamed rice, quinoa, or with a side of sautéed greens for a complete meal. Garnish with fresh cilantro or additional lime wedges for an extra burst of freshness.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• Add Vegetables: You can add other vegetables like carrots, spinach, or peas to the sauce for extra flavor and nutrition.

• Spicy Kick: If you prefer a spicier version, you can add a small chili pepper or some cayenne pepper to the curry sauce.

• Non-Dairy Option: Use coconut cream instead of coconut milk for a richer, creamier texture. Ensure your vegetable broth is also non-dairy.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat to avoid overcooking the fish. You may need to add a little extra broth or coconut milk to loosen the sauce.

Conclusion

Coconut Curry Fish is the perfect dish when you want something quick, satisfying, and packed with bold, warming flavors. The creamy coconut curry sauce pairs beautifully with the flaky fish, making it an ideal comfort food with an exotic twist. Enjoy this simple yet vibrant dish on a busy weeknight or serve it to impress guests at your next dinner gathering!

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