Yes please! A one-pot coconut fish curry is cozy, nourishing, and ridiculously easy—plus it comes together fast, which makes it perfect for a weeknight dinner. Think flaky fish, silky coconut milk, and a warm spice blend all bubbling together in one pot of comfort. 🌶️🥥🐟
🍛 One-Pot Coconut Fish Curry
Ingredients:
- 1 tbsp oil (coconut or neutral oil)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 inch ginger, grated
- 1–2 tsp curry powder (or a mix of turmeric + cumin + coriander)
- 1/2 tsp chili flakes or fresh chili (optional, for heat)
- 1 can (400ml) coconut milk
- 1 medium tomato, chopped (or use 2 tbsp tomato paste for richness)
- 500g (about 1 lb) white fish fillets, cut into chunks
(like cod, halibut, haddock, or tilapia) - Juice of 1/2 lime (plus wedges to serve)
- Salt & pepper, to taste
- Fresh cilantro, chopped (for garnish)
Optional add-ins:
- A handful of spinach or baby kale at the end
- Chickpeas or cubed sweet potato, for extra substance
- Fresh curry leaves or a pinch of mustard seeds for South Indian flair
🧑🍳 Instructions:
- Sauté aromatics:
Heat oil in a deep pan or pot. Add onion and cook until soft and golden. Stir in garlic, ginger, and chili—sauté for another minute. - Spice it up:
Add curry powder (or spice mix) and cook for 30 seconds to bloom the flavours. - Simmer base:
Add chopped tomato (or paste) and cook until it breaks down, then pour in the coconut milk. Stir well and bring to a gentle simmer. - Add fish:
Nestle in the fish chunks. Simmer for 5–7 minutes, or until the fish is opaque and flakes easily. Don’t stir too much—just let it poach gently. - Finish:
Squeeze in lime juice, taste and adjust salt. Toss in spinach now if using, and stir gently to wilt. - Serve:
With steamed basmati rice, cauliflower rice, or crusty bread to soak up the sauce. Garnish with cilantro and extra lime if you like it bright. 🌿🍋
Let me know if you want a Thai-style twist with lemongrass and fish sauce, or a Sri Lankan version with roasted curry powder and tamarind—both are 🔥!
