Coconut fish curry is a dish full of flavor, combining the richness of coconut milk with the delicate sweetness of fish, and it comes together in about 30 minutes or even less.
Why Coconut Fish Curry Should Be on Your Dinner Menu
The Curry Fish Sauce is a very rich and delicious delicacy. It has a very bold flavor, which is a result of the combination of curry powder and coconut milk, and you know, sometimes, it’s the simplest meals that end up being the tastiest.
It is a versatile dish for all occasions:
- You can use any type of fish you prefer, such as salmon, cod, red snapper, or tilapia.
- Habanero or Scotch bonnet peppers bring a fiery kick—if you’re looking for milder heat, you can remove the seeds or substitute with less spicy pepper.
- Bell peppers in any color—red, yellow, or green—lend a pop of color and a fresh crunch.
This is a no-fuss, easy-to-make recipe that is perfect for a quick family dinner, but it’s also impressive enough for entertaining guests. I like to serve it over this delicious Jamaican rice and peas
Coconut Milk And Curry Powder
Let’s talk a bit about the good benefits of the chief ingredients of this sauce. Coconut Milk and Curry powder are both antioxidant and anti-inflammatory so that’s a win-win for me and any other curry sauce lover.
It is important to note that curry powders can differ widely, adjust the quantity based on your preferred spice level and always keep stirring to prevent burning. I always like to use the hot Jamaican curry powder. I like the aroma and the added hint of heat that comes with it.
How To Make Curry Fish
Saute the onions: Sautéing onions until they’re translucent helps them develop a gentle sweetness. Once you add minced garlic, ginger, and curry powder, constantly stir them to avoid scorching the spices. A good rule of thumb is to keep the heat at medium while stirring.
Add the diced tomatoes and tomato paste:
- Add half of the coconut milk habanero, bouillon powder, and salt
- Let the mixture simmer for a short time. This helps all the flavors blend together.
Colorful Crunch: Add a Colorful Twist with Fresh Veggies. Bell peppers in any color—red, yellow, or green—lend a pop of color, nutrients, and a fresh crunch.
Stir in the remaining coconut milk and curry powder
Fish: Gently place the fish into the sauce and cook till tender. Fish cooks quickly, so it’s best to place it in the curry after the sauce has already developed its base flavors. Depending on the type of fish and how thick the pieces are, six to ten minutes is usually enough to cook them. This will ensure the fish is cooked through without falling apart or drying out.
At this point, feel free to adjust the thickness of the sauce to your desired consistency. If you want it lighter, add a bit more water or stock. If you want it thicker, simmer it for a few more minutes.
Don’t skip the green onions at the end; they add a refreshing finish that contrasts nicely with the curry’s richness.
Watch How to make Fish Curry Recipe:
.I have compiled a list of Fish Recipes Everyone will love; you will enjoy them. If you don’t like Fish, you can still make this recipe using chicken. I have a great chicken curry recipe that is just right for you
Frequently Asked Questions About Coconut Fish Curry
- What type of fish is best for making coconut fish curry sauce?
Use firm fish like salmon, cod, tilapia, or snapper. I recommend these fish because they are versatile and have firm flesh that holds up well in the sauce without falling apart.
- Can I use light coconut milk instead of full-fat coconut milk in my sauce?
Full-fat coconut milk is best because it adds a richer and creamier texture to the sauce.
- How can I thicken my sauce?
If you prefer a thicker sauce in their curry, allowing it to simmer for longer can help you reduce the liquid and achieve the desired consistency. Additionally, you can create a slurry by mixing cornstarch or flour with water to thicken the sauce.
- How do I know when my fish is cooked in the sauce?
Your fish is fully cooked when it separates easily with a fork and appears opaque. Ensure that you do not overcook it because this can make it dry or tough.
How to Serve Your Coconut Fish Curry Sauce
You can enjoy your Coconut Fish Curry Sauce with Jamaican rice and peas, white rice, pasta, couscous, flatbread, or some slices of this delicious crusty bread.
For other stew and sauce recipes, check out this Chicken curry sauce, stew with smoked Turkey wings, Easy Vegetable, and Chicken stir-fry.
More fish recipes from my archives.
- Air fryer frozen salmon fish
- Grilled catfish
- African fish pastry
- Easy lemon garlic baked codfish
- Pan-seared Tilapia Fish
- Oven-Baked Salmon
- Fish Tacos – A Versatile Meal
- Fish Taco Sauce – Fresh And Delicious!
Curry Fish
Ingredients
- 2 tbsp oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 tsp grated ginger
- 1 tsp dried thyme
- 1½ tbsp curry powder divided
- 2 tbsp tomato paste
- 1 cup diced tomatoes
- 1 14-ounce can coconut milk
- 1 habanero or Scotch bonnet pepper minced
- 1½ cups bell peppers sliced – any color or mixed
- 2 tsp bouillon powder
- 1½ lb fish salmon, red snapper, or any other fish of choice. Cut into 2 to 2½ steaks
- 2 scallion stalks chopped
- Salt and pepper to taste
Instructions
- Pat the fish dry with a paper towel, season with salt and set aside.
- Heat the oil in a pan over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
- Add the garlic, ginger, thyme, and 1 tablespoon curry powder. Cook for about 1 to 2 minutes while stirring constantly. This will help prevent the curry powder from burning.
- Stir in the tomato paste and diced tomatoes; let them cook for about 1 minute to blend the flavors.
- Pour in half of the coconut milk. Add the minced habanero, bouillon powder, salt to taste, and the bell peppers. Stir well, cover, and bring to a boil.
- Add the remaining coconut milk and the remaining ½ tablespoon of curry powder. Stir to combine.
- Gently place the fish in the sauce. Cook for about 6–10 minutes, or until the fish is tender and flakes easily.
- Taste and adjust seasonings with salt and pepper if needed. Garnish with chopped scallions and serve hot over white rice or with flatbread.
Nutrition
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Atik Hasan
Saturday 9th of December 2023
This recipe is a flavor-packed delight!. Serve it over steamed rice or with warm naan to soak up every bit of that flavorful sauce. It's a dish that's both comforting and adventurous—a true crowd-pleaser!
Ana
Tuesday 12th of September 2023
Just made it – it's very nice, both my husband and I like it quite a bit.
I hope we can get our toddler to try it, too.
Stephanie
Tuesday 30th of June 2020
What kind of coconut milk do you use? Canned or from the Dairy section? Does it need to be full fat?
Lola Osinkolu
Tuesday 10th of November 2020
Hi Stephanie, I apologize for the late response. I used canned milk and yes full fat is recommended for full-bodied flavor.
Onyii
Thursday 6th of September 2018
Nice
Lola Osinkolu
Thursday 6th of September 2018
Thanks Onyii