This fish curry recipe uses lots of fun spices and manages to be both healthy and drool-worthy. A great combination of warm, comforting, and not-too-heavy — this recipe is a year-round staple for us here at Spice Alley. Make coconut fish curry to impress dinner guests or simply treat yourself!
Makes: 4-6 servings
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
1 cup white basmati rice
1 yellow onion thinly sliced
1-inch piece of ginger, diced
1 tsp Crushed Red Pepper Flakes
1 tsp Black Mustard Seeds
1 tsp Ground Turmeric
½ tsp Mild Chili Powder
¼ tsp Ground Cumin
½ tsp Fennel Seeds
1 cup water
1 lb white fish fillets (frozen is ok)
1 lb shrimp, peeled and de-veined (frozen is ok)
1 pint cherry tomatoes, cut in half
1 can coconut milk (14oz)
½ tsp fine sea salt
¼ tsp freshly ground Black Peppercorns
Juice of 1 lemon
Optional: cilantro and extra lemons for garnish
Start by making the rice. We recommend making it in a rice cooker.
While the rice is cooking, heat oil on medium-high in a large pot or Dutch oven, add onion and a pinch of salt, cooking until soft and translucent, 3-5 minutes.
Add the ginger and all of your spices. Stir continuously for 1-2 minutes.
Add the water and stir to combine. Lower heat and allow the curry to simmer for about 6-8 minutes.
Add the coconut milk and tomatoes. Stir to combine and cover, simmering for 5 more minutes. Taste the curry to see if you’d like to add any more salt, pepper, or red pepper flakes (if you like it spicier) and make adjustments if needed.
Now add your fish fillets and be sure they are submerged in the liquid. Allow the fish curry to simmer for another 5 minutes or until fish are cooked through. Finally, add the shrimp and lemon juice. Stir to combine and allow the fish stew to simmer for a couple more minutes, just until the shrimp are pink and cooked through.
When the rice is ready, fluff with a spoon. Serve your coconut fish curry in a shallow bowl over the rice. Garnish with extra lemon slices and cilantro if you like. Enjoy!