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Fresh And Vibrant Coconut Fish Curry Recipe

    Table of Contents


    • 500g firm white fish fillets (such as cod, haddock, or tilapia), cut into chunks
    • 1 tablespoon coconut oil
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon ginger, grated
    • 1 red chili pepper, finely chopped (adjust according to spice preference)
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 400ml coconut milk
    • 2 tomatoes, diced
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • Juice of 1 lime
    • Salt and pepper to taste
    • Fresh cilantro (coriander) leaves, chopped for garnish


    Heat coconut oil in a large skillet or saucepan over medium heat.

    Add chopped onion and cook until soft and translucent, about 3-4 minutes.

    Stir in minced garlic, grated ginger, and chopped chili pepper. Cook for another 2 minutes, until fragrant.

    Add ground turmeric, coriander, and cumin to the skillet. Stir well to combine with the onion mixture, allowing the spices to toast for about a minute.

    Pour in the coconut milk and bring the mixture to a gentle simmer.

    Once simmering, add diced tomatoes and sliced bell peppers to the skillet. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together and the vegetables to soften.

    Carefully add the fish chunks to the curry, ensuring they are submerged in the sauce. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

    Squeeze lime juice over the curry and season with salt and pepper to taste. Adjust seasoning if necessary.

    Garnish with chopped fresh cilantro (coriander) leaves before serving.

    Serve the fresh and vibrant coconut fish curry hot, accompanied by steamed rice or crusty bread to soak up the delicious sauce.

    Enjoy your aromatic and flavorful coconut fish curry!

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