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Coconut Curry Fish

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This Coconut Curry Fish is a flavorful and comforting dish, featuring flaky fish cooked in a rich Jamaican curry sauce made with coconut milk. Quick to make and packed with savory, aromatic flavors, it’s perfect for weeknight dinners with a Caribbean flair.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Caribbean, Jamaican

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

Instructions

Prepare the Fish:

Thaw the fish if frozen, pat dry, and season with salt and pepper.

Heat vegetable oil in a large skillet over medium heat.

Add the fish and cook for 3-4 minutes on each side until golden brown and cooked through.

Remove the fish from the skillet and set aside.

Make the Curry Sauce:

In the same skillet, add curry powder and toast for 1 minute until aromatic.

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

Add chopped bell peppers and cook for 3-4 minutes until softened.

Pour in coconut milk, vegetable broth, soy sauce, and lime juice.

Stir to combine and bring to a simmer. Let the sauce cook for 5-7 minutes.

Combine and Simmer:

Return the fish to the skillet, spooning sauce over it.

Simmer for 3-5 minutes, allowing the fish to heat through and absorb the sauce flavors.

Adjust seasoning with more salt, pepper, or lime juice as needed.

Serve:

Serve the Coconut Curry Fish over rice, quinoa, or with sautéed greens.

Garnish with cilantro or extra lime wedges for freshness.

Notes

Add Vegetables: Feel free to add carrots, spinach, or peas to the sauce for extra flavor and nutrition.

Spicy Kick: For a spicier version, add a small chili pepper or cayenne pepper to the curry sauce.

Non-Dairy Option: Use coconut cream instead of coconut milk for a richer texture, and ensure your vegetable broth is non-dairy.

Nutrition

Find it online: https://juliameals.com/coconut-curry-fish/