One-Pan Coconut Fish Curry Recipe Using Mild White Fish

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This Coconut Fish Curry is the perfect mid-week summer dinner or the ideal dish to serve when friends arrive for an impromptu visit. It can be made using any mild, white fish, including cod. Create your curry sauce by mixing coconut milk, ginger, garlic, curry powder, and lime juice… cook…and serve with rice! Oh so simple!

Coconut Fish Curry

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

This tasty, fragrant coconut fish curry can be prepared with any mild, firm white fish, such as cod or mahi-mahi.

Curry is a variety of dishes originating in the Indian subcontinent. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

Most curries are water-based, but some regions use coconut milk – which is one of the ingredients in this fish curry recipe.

It is a recipe that is simple to make and is best served on a bed of rice (try our Cilantro-Lime Rice) and with naan bread or poppadum on the side – delicious!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon, Amazon Fresh, or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

• Protein – any firm, mild white fish such as Cod, Halibut, Tilapia, Pollack, Hake, or Grouper. Use a fish that is sustainable in your part of the world.
• Fresh Produce – Onion, Cherry Tomatoes, Ginger, Garlic, Limes, Cilantro (Fresh Coriander).
• Coconut Oil
• Coconut Milk
• Curry Powder
• Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
• Ground Cinnamon

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Fish

One of the hero ingredients in this dish is of course fish, so here are some more recipes using the same:

• Grilled Pineapple and Swordfish Kebabs with Cilantro-Lime Rice
• Mediterranean Pan-Fried White Fish with Sun-Dried Tomato Tapenade
• Pan-Seared Fish with Lime Butter Sauce

More Curry Recipes

Looking for more curries to make? Check these recipes out next:

• Southern Indian Keralan Chicken Curry – A Spicy Sweet Curry
• Curried Butternut Squash Soup – Slow Cooker Recipe
• Chicken Tikka Biryani with Mango

Recipe Tips

• Many traditional curry recipes call for ‘browning’ the onions until they reach a deep, dark color with a rich, intense flavor. Here, this process is halted about halfway through to avoid overwhelming the more delicate fish flavor.

How Do I Make Coconut Fish Curry?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Coconut Fish Curry

Yield: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This Coconut Fish Curry is the perfect mid-week summer dinner and can be made using any mild, white fish, including cod.

Print

Ingredients

• 2 Tbsp coconut oil
• 3 small yellow onion, minced
• Sea salt and black pepper, to taste
• 1 (14-oz/400ml) can coconut milk, full fat
• 1 pint (500g) cherry or grape tomatoes, washed
• 1 Tbsp fresh ginger, minced
• 3-4 garlic cloves, minced
• 2½ Tbsp curry powder
• ¼ tsp red chili powder
• ¼ tsp ground cinnamon
• 4 (6-oz/170g) cod fillets (or other firm mild white fish)
• 3 Tbsp fresh lime juice
• ½ cup cilantro, roughly chopped
• 2 large limes, quartered, to serve
• Basmati rice and/or roasted root vegetables of choice, to serve

Instructions

1. Heat the coconut oil in a large high-sided skillet/frying pan over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. Cook for 15-20 minutes, stirring occasionally, until onions are a light golden brown.
   
   
   
2. While the onions are cooking, combine the coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.
3. Once the onions are golden brown, add the ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste,
   and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.
   
   
   
4. Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture.
   
   
   
   
   
5. Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.
   
   
   
6. Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired.
   
   
   
7. Serve immediately with basmati rice and/or roasted root vegetables. Offer additional
   lime wedges for squeezing, if desired. Enjoy!
   
   

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 30gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 239mgCarbohydrates: 42gFiber: 7gSugar: 13gProtein: 45g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

You’ve made the main dish, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

• Appetizer: Spicy Mango Salsa Recipe and Chips
• Salad: Asian Cabbage Salad with Warm Spicy Peanut Dressing
• Side Dish: Quick & Easy Shrimp Fried Rice Recipe
• Beverage: Refreshing Blackberry Iced Tea
• Dessert: Coconut Macaroons

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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