Go Back
–+ servings
Coconut Curry Fish

Coconut Curry Fish

Discover the magic of Coconut Curry Fish—a creamy, flavorful dish that's quick to make and perfect for any occasion. Try this foolproof recipe today!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g firm white fish (cod, haddock, or monkfish) cut into large cubes
  • 300 g raw peeled shrimp
  • 3 tsp powdered fish stock
  • 1 tsp coconut oil
  • 1 finely chopped shallot
  • 100 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 15 g cornstarch
  • 1 tbsp thick cream (at least 30% fat)
  • 100 ml light or full-fat coconut milk
  • 2 tsp curry powder
  • fresh dill chopped for garnish
  • fine sea salt and freshly ground black pepper to taste
  • 1 small piece fresh ginger (about 2 cm), peeled and finely grated
  • optional pinch chili for heat

Equipment

  • Medium-sized pot
  • Large skillet or frying pan
  • Whisk
  • Slotted spoon
  • Grater or zester

Method
 

  1. Bring 300 ml of water to a boil in a medium pot, add powdered fish stock and stir until dissolved.
  2. Add fish cubes and shrimp to the pot and poach for 3-4 minutes until opaque and pink; set aside.
  3. In a large skillet, melt coconut oil over medium heat, add chopped shallot and grated ginger, sauté for 2-3 minutes.
  4. Deglaze the skillet with white wine, scraping up browned bits, and let wine reduce by half.
  5. Remove skillet from heat and whisk in coconut milk, cornstarch, and curry powder, stirring to avoid lumps.
  6. Gradually pour in hot fish broth while whisking, return to low heat, and stir in thick cream.
  7. Season with salt, pepper, lime juice, and zest; allow sauce to thicken slightly.
  8. Fold in reserved fish and shrimp, simmer for 2-3 minutes until heated through, then sprinkle with fresh dill.
  9. Serve hot with steamed rice or crusty bread.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 11gCholesterol: 128mgSodium: 400mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 450IUVitamin C: 4mgCalcium: 80mgIron: 2mg

Notes

To elevate the dish, use freshly grated ginger and lime zest for enhanced flavor. Serve the dish in shallow bowls garnished with dill and lime wedges for a beautiful presentation. Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop. If freezing, consider only freezing the sauce without seafood.
Tried this recipe?Let us know how it was!