Coconut Fish Curry | FoodieAtlas

Ingredients

1 pound (about 450 grams) firm white fish fillets (such as snapper or cod), cut into bite-sized pieces
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 can (14 ounces or 400 ml) coconut milk
1 cup fish or vegetable broth
1 large tomato, chopped
1 cup potatoes, peeled and diced
1/2 cup green bell pepper, chopped
1/2 cup carrots, sliced
Salt and black pepper to taste
Fresh cilantro or parsley for garnish
Lime wedges for serving

Instructions

Cook the Aromatics

Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Add the Spices

Stir in the curry powder, turmeric, cumin, and paprika. Cook for 1 minute, stirring constantly to toast the spices.

Add the Liquids

Pour in the coconut milk and fish or vegetable broth. Stir well to combine and bring to a simmer.

Cook the Vegetables

Add the chopped tomato, diced potatoes, green bell pepper, and carrots. Simmer for about 10-15 minutes, or until the vegetables are tender.

Cook the Fish

Gently add the fish pieces to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.

Season and Serve

Season with salt and black pepper to taste. Garnish with fresh cilantro or parsley.