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fish curry recipe Turmeric Coconut With Red Chili
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy and vibrant turmeric coconut red chili fish curry is a comforting and healthy dish, perfect for a weeknight dinner or a cozy gathering. It features firm white fish in a rich, creamy, and aromatic sauce.
Ingredients
- 680g (1.5 lb) firm white fish fillets (e.g., cod, snapper, halibut), cut into 1.5-inch pieces
- 400ml (1 can) full-fat coconut milk
- 2 tsp ground turmeric
- 1–2 tsp red chili powder (or 1–2 fresh red chilies, minced)
- 1 Tbsp fresh ginger, grated or minced
- 1 Tbsp fresh garlic, minced (about 3–4 cloves)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 Tbsp cooking oil (coconut or neutral, like avocado oil)
- 1–2 Tbsp fresh lime juice, from 1 small lime
- 0.25 cup fresh cilantro, chopped
- 0.5 tsp salt, or to taste
Instructions
- Prep Ingredients: Cut fish into 1.5-inch pieces, ensuring uniformity for even cooking. Finely chop the onion and prepare ginger and garlic (grated or minced).
- Sauté Aromatics: Heat 2 Tbsp cooking oil in a large 10-inch skillet or Dutch oven over medium heat. Add chopped onions and cook until softened and translucent, about 4-5 minutes. Stir in ginger and garlic and cook for 1 minute until fragrant.
- Build Flavor Base: Add 2 tsp turmeric powder and 1-2 tsp red chili powder to the pot. Cook for 30-60 seconds, stirring constantly, until spices are aromatic and slightly deepened in color. If too dry, add 1-2 Tbsp water or coconut milk.
- Add Coconut Milk: Pour in the 400ml can of full-fat coconut milk, stirring well to combine with the aromatics and bloomed spices. Bring the mixture to a gentle simmer.
- Simmer Sauce: Reduce heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes to allow flavors to meld and deepen. Stir occasionally until slightly thickened and it coats a spoon.
- Cook Fish: Gently add the fish pieces to the simmering sauce, ensuring they are mostly submerged. Cover and cook until the fish is opaque and flakes easily with a fork, approximately 5-7 minutes. Do not overcook.
- Finish and Serve: Squeeze in 1-2 Tbsp fresh lime juice and stir gently. Garnish generously with 0.25 cup fresh cilantro. Serve hot.
Notes
To save time, use pre-minced ginger and garlic or pre-cut fish fillets. Avoid overcooking the fish (it cooks quickly, under 10 minutes) and burning spices (keep heat medium-low and stir constantly). If the sauce is too thin, simmer longer uncovered or whisk in 0.5 tsp cornstarch mixed with 1 Tbsp water. For a lower-fat option, use light coconut milk; for a milder curry, reduce red chili powder. Add fresh spinach or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 480 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 25 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: fish curry, turmeric, coconut, red chili, easy, weeknight, family-friendly, healthy, stovetop
