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Curry Fish

Curry Fish - spicy, savory fish meal simmered in aromatic spices and herbs with coconut milk and homemade curry powder. An extremely delicious weeknight meal just in time for the Lenten season.
Course Main
Cuisine Asian
Keyword curry, fish, seafood
Prep Time 5 minutes
Cook Time 25 minutes
Refrigerate Time (if time permits) 8 hours
Total Time 8 hours 30 minutes
Servings 6 - 7 slices
Calories 290kcal
Author Imma


Fish Seasoning

  • 2-3 pounds (907.18 - 1,360.78 g) fish steak
  • 1 teaspoon (2 g) curry powder
  • ½ teaspoon (1.40 g) minced garlic
  • ½ teaspoon (1.40 g) minced ginger
  • Salt and pepper to taste

Curry Fish Stew

  • 4 tablespoons (56 g) canola oil
  • 1 medium onion chopped
  • 4 large garlic cloves minced
  • 1 teaspoon (2 g) grated ginger
  • 1 teaspoons (0.80 g) fresh minced thyme
  • 2-3 tablespoons (12.6 - 18.9 g) curry powder
  • 1-2 bay leaves
  • 1 tomato diced
  • 2 green onions chopped
  • ½ -1 cup (113-226 g) coconut milk
  • 1 1/2 cups (235 - 352.5 g) water or broth more or less
  • Hot pepper (Habanero, Scotch Bonnet or Chili Peppers) , Optional
  • 3-4 basil leaves
  • 1-2 teaspoon (2.1 g) paprika
  • ½ red bell/green bell pepper , diced
  • 1-2 tablespoon (3.80 - 7.60 g) parsley
  • Salt and pepper to taste


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


  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, I would urge you to make your own spice blend - It's like night and day- so much flavor in homemade  - feel free to try this Jamaican curry out.
  3. For my healthy peeps, skip the browning at the beginning. 
  4. A cast-iron skillet works best when browning fish- works like a charm, every time. If you can invest in a cast iron, I would say go for it. It's quite affordable too. 
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 290kcal | Carbohydrates: 5g | Protein: 30g | Fat: 15g | Cholesterol: 99mg | Sodium: 359mg | Potassium: 737mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 17.1mg | Calcium: 28mg | Iron: 1.6mg