Whip up this quick fish curry in under 30 minutes for an easy mid-week meal. The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters.
Total Time Investment: 30 Minutes
All families have those evenings. Those nights when everybody disperses in different directions, all demanding to be fed at different times. On those nights you need a meal that is happy to sit around, is easily reheated, and does not need to be served piping hot to be enjoyed. A good curry is usually that meal in our house.
I am not adverse to using shortcuts when making curry, and always keep at least one jar of good curry paste in the cupboard for an easy meal. I love the depth of flavour that a curry paste can provide in a slow cooker curry; the robust pastes standing up well to the long cooking time. Yet when it comes to making a quick fish curry, I prefer to use curry powder. It is amazing the character a good curry powder and a tin of coconut milk can bring to such a simple fish curry.
When selecting fish for your quick fish curry, choose firm fillets that hold their shape once cooked. If the fish flakes too easily, it will fall apart in the sauce. I prefer to use frozen fish fillets in this particular curry as I find it holds together well.
This is a family favourite is our house, and is a good dish to cook if your own family is a little apprehensive about fish. Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters. So next time you are searching for an easy fish curry recipe, give this one a go.Looking for #30MinuteMeals? Try this #easy #Quick #Fish #Curry #paleo #dairyfree Click To Tweet
Use your favourite curry powder in this dish. If you prefer a mild curry, choose a mild curry powder. Some Asian grocery stores stock curry powders made specifically for fish curry. If you choose to purchase these, the curry powder can also be used for chicken and vegetable curries. If your curry powder contains a lot of turmeric – you work this out by the colour of the powder; a really yellow powder will be high in turmeric – then omit the additional turmeric from the recipe and add an additional teaspoon of curry powder instead.
Curry leaves are not an essential ingredient, but do enhance the curry flavour. Bags of fresh leaves are usually available in Asian specialty stores, and are starting to appear in some supermarkets. The fresh leaves freeze well, so if you find the leaves then stock up. The leaves do not need to be defrosted prior to use.
If you cannot source fresh curry leaves, Asian grocers usually have dried leaves for sale. These can be used in place of the fresh leaves.
This particular fish curry recipe works well with either fresh or frozen fish fillets. If you, or your family, don’t like fish try the recipe with chicken or vegetables instead.
Tips & Tricks For a Great Quick Fish Curry
Chose a good quality coconut milk for this fish curry recipe. It will make all the difference to the end result. This is where it is important to read the ingredients label, and I buy a brand that contains about 70% coconut. Any coconut milk with a high percentage of coconut will give a lovely creamy result to the final dish. If your coconut milk is quite watery, consider adding a little coconut milk as well, or instead of, the coconut milk.
Milder fish varieties work better in this recipe. I find the stronger flavoured fish overpower the delicate curry flavours.
Whilst the whole fish curry can be frozen, you will achieve a better result if you freeze the sauce alone. To serve, bring the sauce up to a simmer, and then add the fish.
This easy fish curry recipe is quick to put together and can be readily made in advance. I prefer to make the sauce earlier in the day, or even the night before, then slip in the chunks of fish to gently poach just prior to serving.
The Most Amazingly Delicious Quick Fish Curry
- 2 Tablespoons coconut oil
- 1 onion finely chopped
- 3 cloves garlic thinly sliced
- 2 Tablespoons freshly grated ginger about a 5cm piece
- 2 teaspoons medium curry powder
- 1 teaspoon ground turmeric
- 10 - 15 fresh curry leaves
- 400 ml (13 ozs) coconut milk
- 2 medium tomatoes roughly chopped
- 1 teaspoon salt
- 600 g (21 oz) firm white fish cut into 3cm chunks
- 20 g (1 cup) chopped fresh coriander (cilantro)
- 1/2 lime juiced
Melt the coconut oil in a medium saucepan.
Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
Add the garlic and ginger, and cook, stirring gently for 1 minute.
Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
Gently stir in the coriander and lime juice.
If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.
* This post was originally published in July 2013. It has been substantially updated and improved since then, and deserved another outing.
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