Southeast-Asian-Inspired
Coconut Ginger Fish Curry
Firm white fish simmers in coconut milk with ginger, turmeric, and mild curry spices. Serve over rice for a fragrant one-pot meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Coconut milk keeps lean fish moist and saucy.
- Ginger and turmeric build flavor fast without a long simmer.
- One pot means less cleanup after dinner.
- Mild heat works for most tables and can be adjusted.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a wide pot over medium; cook onion 4 minutes until soft.
- 2
Add ginger, garlic, curry powder, and turmeric; stir 1 minute.
- 3
Pour in coconut milk and tomatoes; simmer 5 minutes.
- 4
Season broth with salt, then nestle fish chunks into the sauce.
- 5
Cover and cook 6 to 8 minutes until fish is opaque and flakes.
- 6
Top with cilantro and serve with lime wedges.
Pro tips
- Use firm fish such as cod, halibut, or tilapia so pieces hold shape.
- Do not boil hard after adding fish or it may break apart.
- Taste the sauce before adding fish and adjust salt then.
Easy substitutions
- white fish
- salmon chunks
- curry powder
- garam masala plus a pinch of cayenne
- fresh ginger
- 1 tsp ground ginger
Storage and reheating
Storage
Cool and refrigerate up to 2 days in a sealed container.
Reheating
Warm on low stovetop heat, stirring gently so fish stays intact.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 20 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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