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    Tropical Coconut Curry Fish Delight

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A delicious tropical fish curry with the flavors of coconut, curry powder, and fresh vegetables, served over rice or couscous.

    Ingredients for Tropical Coconut Curry Fish Delight

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Bell Pepper, deseeded and sliced into 1/4-inch strips

    each

    Substitute chevron-down

    Green Bell Peppers, deseeded and sliced into 1/4-inch strips

    each

    Substitute chevron-down

    Onion, sliced

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly cracked

    to taste

    Substitute chevron-down

    Jamaican Curry Powder

    tablespoons

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Ginger, grated

    tablespoons

    Substitute chevron-down

    Fish Fillets, frozen

    0 oz

    Substitute chevron-down

    Coconut Milk

    0 oz

    Substitute chevron-down

    Lime, juiced

    each

    Substitute chevron-down

    Scallions, trimmed and thinly sliced

    each

    Substitute chevron-down

    Cilantro, fresh leaves and tender stems

    to taste

    Substitute chevron-down

    White Rice

    to serve

    Substitute chevron-down

    How to Make Tropical Coconut Curry Fish Delight

    1. Prep Veggies

    In a medium (10-inch) saucepan with deep sides, warm the olive oil over medium-high heat. Add the sliced red and green bell peppers along with the onion to the pan. Sauté until they soften, approximately 3 to 4 minutes. Season with salt and pepper.

    2. Add Spices and Aromatics

    Incorporate the curry powder, stirring frequently for 1 minute to prevent burning. Add the minced garlic, cooking until it releases its fragrance, about 30 seconds. Mix in the grated ginger, allowing it to become fragrant, which should take around 30 seconds.

    3. Cook the Fish

    Place the fish fillets atop the sautéed vegetables. If the pan is crowded, gently nestle them in between. Pour the coconut milk over the fish and vegetables. Cover the pan and let it simmer on medium-low heat until the fish is cooked through and begins to flake, about 20 minutes. Season again with salt and pepper to taste.

    4. Finish and Serve

    Squeeze fresh lime juice over the cooked dish to your liking. Garnish with sliced scallions and cilantro leaves. Serve this tropical delight over a bed of fluffy white rice or couscous.

    Pitfalls and tips

    Choice of Fish

    Select firm-fleshed fish such as halibut, cod, or mahi-mahi, and opt for fresh or sustainably sourced options for the best flavor and texture in your curry.

    Layering Flavors

    Sauté aromatics like onions, garlic, ginger, and lemongrass before adding spices to create a complex flavor base.

    Coconut Milk Quality

    Use full-fat, high-quality coconut milk for a richer flavor, and consider adding toasted shredded coconut for an extra tropical taste.

    Fish Cooking Time

    Add the fish towards the end of cooking and let the residual heat finish the cooking process to keep the fish tender.

    Proper Seasoning

    Season your dish in layers, starting from the aromatics to the addition of coconut milk, and make final adjustments before serving.


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