Coconut fish curry is a delicious dish that’s popular in many cuisines, especially in South Asia and Southeast Asia. It’s made with fish cooked in a creamy coconut sauce that’s flavored with spices, herbs and lime juice. It’s usually served with rice for a satisfying and comforting meal.

But did you know that there are different ways to make coconut fish curry at home? Depending on the type of fish, the ingredients and the method you use, you can create different versions of this dish that suit your taste and preference.

In this blog post, I’ll show you how to make 5 ways to make coconut fish curry at home, along with the ingredients and their benefits. You’ll learn how to make:

• Coconut fish curry with rice: A one-pot dish that combines tender fish, colorful bell peppers, onion, rice, black beans and fire roasted tomatoes in a delicious Tex-Mex style sauce
• Thai coconut fish curry: A fragrant and zesty dish that features hake and prawns cooked in a creamy coconut sauce with Thai and Indian inspired flavors
• Easy coconut fish curry: A quick and easy version that uses store-bought rotisserie chicken, pre-cut onion and bell peppers, jarred salsa and shredded cheese
• Authentic coconut fish curry: A traditional recipe that originates from Sri Lanka and Kerala. It uses kingfish or seerfish marinated in a spicy paste made with coconut, tamarind, curry leaves and mustard seeds
• Coconut fish curry sauce: A simple sauce that adds more flavor and moisture to your fish fajitas. It’s made with sour cream (or yogurt), mayonnaise (or vegan mayo), lime juice (or vinegar), garlic powder (or fresh garlic), salt (or soy sauce) and cilantro (or parsley)

I’ll also answer some of the top questions about coconut fish curry that people ask on Google, such as:

• What kind of fish is best for coconut fish curry?
• How do you thicken coconut fish curry?
• How long does coconut fish curry last in the fridge?
• Can you freeze coconut fish curry?
• Is coconut fish curry healthy?

By the end of this blog post, you’ll have a better understanding of how to make coconut fish curry at home and enjoy its delicious taste and health benefits.

So let’s get started! 😊

Coconut fish curry with rice:

This is a one-pan dish that combines tender fish, colorful bell peppers, onion, rice, black beans and fire roasted tomatoes in a delicious Tex-Mex style sauce. It’s easy to make, hearty and satisfying, and perfect for busy weeknights.

Ingredients:

• 1 tbsp vegetable oil
• 500 g (1lb) white fish (such as hake, cod, haddock or halibut)
• Salt and pepper, to taste
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 3 tbsp Thai red curry paste
• 400 g (14oz) coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar
• 2 tsp lime juice
• 250 g (9oz) cooked rice
• 400 g (14oz) canned black beans, drained and rinsed
• 400 g (14oz) canned fire roasted tomatoes
• 100 g (4oz) shredded cheese (such as cheddar or Monterey Jack)
• Fresh cilantro, for garnish

Method:

• Pat the fish dry with paper towels then drizzle with a little oil and season with salt and pepper. Cut into bite-sized pieces and set aside.
• Heat the oil in a large oven-safe skillet over medium-high heat. Add the onion and garlic and cook for about 15 minutes, stirring occasionally, until soft and golden.
• Add the curry paste and cook for another 5 minutes, stirring frequently, until fragrant.
• Stir in the coconut milk, fish sauce, brown sugar and lime juice. Bring to a boil then reduce the heat and simmer for about 10 minutes, until slightly thickened.
• Preheat the oven to 200°C (180°C fan-forced/400°F/gas mark 6).
• Stir in the rice, black beans and fire roasted tomatoes. Season with more salt and pepper if needed.
• Nestle the fish pieces into the sauce and sprinkle the cheese on top.
• Bake for about 15 minutes, until the cheese is melted and bubbly and the fish is cooked through.
• Garnish with fresh cilantro and serve hot.

Benefits:

This dish has many benefits for your health and well-being. Some of them are:

• Fish is a lean protein source that helps build and repair muscles, supports immune system and promotes satiety. It also contains omega-3 fatty acids that lower inflammation and improve brain function.
• Bell peppers are rich in vitamin C, which boosts collagen production, protects against infections and acts as an antioxidant. They also contain vitamin A, which supports eye health and skin health.
• Rice is a gluten-free grain that provides carbohydrates for energy and fiber for digestion. It also contains B vitamins that help with metabolism and nervous system function.
• Black beans are a plant-based protein that also contain iron, folate, magnesium and potassium. They help lower blood pressure, cholesterol and blood sugar levels. They also support digestive health and prevent constipation.
• Fire roasted tomatoes add a smoky flavor and lycopene, which is a powerful antioxidant that protects against cancer and heart disease. They also contain vitamin C.

Thai coconut fish curry:

This is a fragrant and zesty dish that features hake and prawns cooked in a creamy coconut sauce with Thai and Indian inspired flavors. It’s light but intensely flavorful and perfect served with rice or noodles.

Ingredients:

• 1 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 3 tbsp Thai red curry paste
• 400 g (14oz) coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar
• 2 tsp lime juice
• 500 g (1lb) hake fillets, cut into bite-sized pieces
• 220 g (8oz) frozen raw prawns, thawed and peeled
• Handful of fresh basil, coriander/cilantro and mint leaves, roughly chopped

Method:

• Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for about 15 minutes, stirring occasionally, until soft and golden.
• Add the curry paste and cook for another 5 minutes, stirring frequently, until fragrant.
• Stir in the coconut milk, fish sauce, brown sugar and lime juice. Bring to a boil then reduce the heat and simmer for about 10 minutes, until slightly thickened. Taste and adjust seasoning if needed.
• Add the hake and prawns to the sauce and gently stir to coat. Cover with a lid and cook for another 10 minutes, or until the fish is cooked through and the prawns are pink.
• Sprinkle with the fresh herbs and serve hot with rice or noodles.

Benefits:

This dish has many benefits for your health and well-being. Some of them are:

• Hake is a low-fat fish that’s high in protein and omega-3 fatty acids. It helps lower inflammation, improve brain function and prevent cardiovascular diseases.
• Prawns are also a good source of protein and omega-3 fatty acids. They also contain selenium, which is an antioxidant that protects against oxidative stress and boosts immunity.
• Coconut milk is a dairy-free alternative that’s rich in healthy fats called medium-chain triglycerides (MCTs). They help increase metabolism, burn fat and provide energy.
• Curry paste is a blend of spices that adds flavor and aroma to the dish. It also contains anti-inflammatory and antibacterial properties that can help fight infections and reduce pain.
• Lime juice adds acidity and freshness to the dish. It also contains vitamin C, which boosts collagen production, protects against infections and acts as an antioxidant.

Authentic coconut fish curry:

This is a traditional recipe that originates from Sri Lanka and Kerala. It uses kingfish or seerfish marinated in a spicy paste made with coconut, tamarind, curry leaves and mustard seeds. The fish is then simmered in a rich coconut gravy with tomatoes, green chilies and more curry leaves. It’s a spicy and tangy dish that’s best served with steamed rice or appam (rice pancakes).

Ingredients:

• 500 g (1lb) kingfish or seerfish, cut into thick slices
• Salt and pepper, to taste
• 1/4 cup grated coconut
• 2 tbsp tamarind pulp
• 10 curry leaves
• 1 tsp mustard seeds
• 2 tbsp oil
• 1 onion, sliced
• 2 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp fenugreek powder
• 400 g (14oz) coconut milk
• 2 tomatoes, chopped
• 4 green chilies, slit
• More curry leaves, for garnish

Method:

• Season the fish with salt and pepper and set aside.
• In a small blender or food processor, grind the coconut, tamarind, curry leaves and mustard seeds to a smooth paste. Add some water if needed to help the blending process.
• Heat the oil in a large skillet over medium-high heat. Add the onion and fry for about 15 minutes, stirring occasionally, until golden brown.
• Add the ginger-garlic paste and cook for another 5 minutes, stirring frequently, until the raw smell goes away.
• Add the turmeric, chili, coriander and fenugreek powders and cook for another 2 minutes, stirring constantly, until the spices are well roasted.
• Stir in the coconut milk and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly thickened.
• Add the tomatoes, green chilies and the coconut-tamarind paste. Season with salt and pepper to taste. Bring to a boil again then lower the heat and simmer for another 10 minutes, until the tomatoes are soft and the gravy is rich and flavorful.
• Gently slide the fish pieces into the gravy and spoon some sauce over them. Cover with a lid and cook for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
• Garnish with more curry leaves and serve hot with rice or appam.

Benefits:

This dish has many benefits for your health and well-being. Some of them are:

• Kingfish or seerfish is a fatty fish that’s high in omega-3 fatty acids. It helps lower inflammation, improve brain function and prevent cardiovascular diseases.
• Coconut is a dairy-free alternative that’s rich in healthy fats called medium-chain triglycerides (MCTs). They help increase metabolism, burn fat, and provide energy.
• Tamarind is a sour fruit that adds tanginess and depth to the dish. It also contains vitamin C, which boosts collagen production, protects against infections and acts as an antioxidant.
• Curry leaves are a fragrant herb that adds flavor and aroma to the dish. They also contain iron, calcium, phosphorus, and vitamin A. They help improve digestion, prevent anemia and enhance vision.

About the Author

This article was written by Zahid Ameen:

Zahid has a passion for helping people achieve their health and wellness goals through natural and holistic approaches. He has been writing about health topics for over 10 years and has contributed to various online publications.

For more articles visit Infovian blog