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Curry Fish

This fish curry recipe is spicy, savory, and full of bold, complex flavors – everything a curry should be, in my opinion! Aromatic herbs, coconut milk, and my secret weapon, homemade curry powder, make this dish delicious to the extreme. Best of all, it’s super easy to make.
Course Main
Cuisine Asian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Refrigerate Time (if time permits) 8 hours
Total Time 8 hours 30 minutes
Servings 6
Calories 427kcal
Author Imma

Ingredients

Fish Seasoning

  • 2-3 pounds (907-1,360g) fish steak
  • 1 teaspoon (2g) curry powder
  • ½ teaspoon (1.40g) garlic, minced
  • ½ teaspoon (1.5g) ginger, minced
  • Salt and pepper to taste

Curry Fish Stew

  • 4 tablespoons (60ml) canola oil
  • 1 medium onion, chopped
  • 4 large cloves garlic, minced
  • 1 teaspoon (2g) grated ginger
  • 1 teaspoon (0.80g) fresh thyme, minced
  • 2-3 tablespoons (12.5-20g) curry powder
  • 1-2 bay leaves
  • 1 tomato, diced
  • 2 green onions, chopped
  • ½ -1 cup (112-240ml) coconut milk
  • cups (350ml) water, or broth (more or less)
  • Hot peppers (habanero, scotch bonnet, or chili peppers) optional
  • 3-4 leaves basil
  • 1-2 teaspoon (2g) paprika
  • ½ red bell pepper, diced (green or yellow bell peppers work too)
  • 1-2 tablespoon (4-8g) parsley
  • Salt and pepper to taste

Instructions

  • Season fish with salt, curry powder, white pepper, and ½ teaspoon garlic, and set aside. If you have time, refrigerate it overnight until ready to use.
  • In a cast-iron skillet, heat the oil over medium heat until hot, and then add the fish and brown on both sides - 3-5 minutes until the fish is brown. You may omit this part if desired.
  • Remove fish and set aside. Drain oil and leave about two tablespoons.
  • Add onions, minced garlic, ginger, thyme, curry powder, and bay leaf. Stir for 2-3 minutes, so the flavors blossom, then add tomatoes and cook for another 3 minutes.
  • Pour in coconut milk and water, and continue cooking for 3-5 minutes. Then throw in the hot pepper (if using), bell pepper, basil leaves, and smoked paprika. Return the fish to the pot with its juice. Bring to a boil, salt, and cook for about 10 minutes. Add chopped parsley.
  • Adjust sauce thickness with water or broth and seasoning to taste.
  • Serve warm.

Notes

  1. I used tilapia steak in the recipe - feel free to switch it out for any white fish - examples include; kingfish, sea bass, cod,  grouper, haddock, catfish, and red snapper. Fish steak is preferable.
  2. If you love curry anything, make your own spice blend for extra delicious curry—the difference is like night and day. Like this Jamaican curry recipe.
  3. For my healthy peeps, skip the browning at the beginning. 
  4. A cast-iron skillet works like a charm when browning fish. If you can invest in cast iron, I would say go for it. Besides, it's more affordable than high-end pans. 
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 200g | Calories: 427kcal | Carbohydrates: 10g | Protein: 32g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 144mg | Potassium: 967mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1422IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 4mg