Home Recipe Fish in Coconut Curry, Best Delicacy To Try Today

Fish in Coconut Curry, Best Delicacy To Try Today



1 (1 1/4-pound) skinless halibut or other firm white fish fillet

1 1/2 teaspoons Madras curry powder, divided

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tablespoon canola oil

1 cup finely chopped onion

1 cup finely chopped red bell pepper

2 teaspoons minced peeled fresh ginger

3 garlic cloves, minced

2 3/4 cups chopped tomato (2 large)

2 tablespoons fresh lemon juice

3/4 cup light coconut milk

4 lemon wedges

Chopped fresh cilantro (optional)


  • Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
  • Heat a large nonstick skillet over medium-high heat.
  • Add oil to pan; swirl to coat.
  • Add fish; cook 4 minutes or until deeply browned on the bottom, but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
  • Add onion and bell pepper to pan; sauté 4 minutes or until tender.
  • Add ginger and garlic; sauté 1 minute.
  • Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice.
  • Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
  • Stir in coconut milk. Return fish along with accumulated juices to pan browned side up.
  • Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork.
  • Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.
  • Serve with lemon wedges and chopped fresh cilantro, if desired.


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