Preparation Information
– Prep time: 15 minutes
– Cooking time: 25 minutes
– Total time: 40 minutes
– Servings: 4
– Difficulty: Easy
Ingredients
For the fish curry
– 4 white fish fillets (approximately 600 g)
– 1 tablespoon olive oil or coconut oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon red curry paste
– 1 teaspoon paprika
– ½ teaspoon turmeric powder
– ½ teaspoon ground cumin
– ½ teaspoon black pepper
– ½ teaspoon salt (adjust to taste)
– 1 can coconut milk (400 ml)
– ½ cup fish or vegetable broth
– 1 cup cherry tomatoes, halved
– 1 cup fresh spinach
– 1 tablespoon fresh lime juice
– 1 teaspoon lime zest
– 1 teaspoon brown sugar (optional)
For the steamed rice
– 1½ cups jasmine rice
– 2¼ cups water (adjust according to rice package instructions)
– ¼ teaspoon salt
For garnish
– Fresh cilantro or parsley
– Fresh lime wedges
– Fresh basil leaves
– Red chili slices (optional)
Step-by-Step Instructions
Step 1: Prepare the fish
1. Rinse the fish only if needed and pat dry with paper towels.
2. Check carefully for any remaining bones.
3. Season both sides with salt, black pepper, and paprika.
4. Set aside while preparing the curry sauce.
Step 2: Cook the aromatics
1. Heat olive oil or coconut oil in a large skillet over medium heat.
2. Add chopped onion.
3. Cook for 3–4 minutes until softened.
4. Add minced garlic and grated ginger.
5. Cook for another 30–60 seconds until fragrant.
6. Add red curry paste, turmeric, cumin, and paprika.
7. Stir for approximately 1 minute to release the spices’ aroma.
Step 3: Prepare the creamy coconut sauce
1. Pour coconut milk into the skillet.
2. Add fish or vegetable broth.
3. Stir until the curry paste is completely incorporated.
4. Add cherry tomatoes.
5. Add brown sugar if desired.
6. Simmer gently for 5–7 minutes until the sauce becomes fragrant and slightly thickened.
Step 4: Cook the fish
1. Carefully place the seasoned fish fillets into the coconut sauce.
2. Spoon some sauce over the fish.
3. Cover the skillet with a lid.
4. Cook gently for approximately 7–10 minutes, depending on the thickness of the fillets.
5. Avoid stirring vigorously because the fish can break apart.
6. Cook until the fish is opaque and flakes easily, reaching 145°F (63°C) internally.
Step 5: Add spinach and lime
1. Add fresh spinach to the skillet.
2. Gently stir it into the sauce around the fish.
3. Allow it to wilt for 1–2 minutes.
4. Add fresh lime juice and lime zest.
5. Taste the sauce and adjust salt, pepper, or lime juice as needed.
Step 6: Prepare the jasmine rice
1. Rinse jasmine rice under cold water until the water runs mostly clear.
2. Add rice, water, and salt to a saucepan.
3. Bring to a boil.
4. Reduce heat to low and cover.
5. Cook for approximately 12–15 minutes, or according to package instructions.
6. Turn off the heat and let it rest covered for 5 minutes.
7. Fluff gently with a fork.
Step 7: Assemble and serve
1. Spoon steamed rice into one side of a serving bowl.
2. Place a tender fish fillet beside the rice.
3. Pour generous amounts of creamy coconut curry sauce around the fish.
4. Add cherry tomatoes and spinach.
5. Garnish with fresh cilantro or basil.
6. Finish with lime wedges and optional chili slices.
Serve immediately while warm!
Serving Suggestions
– Serve with steamed jasmine or basmati rice.
– Add cucumber salad for freshness.
– Pair with roasted vegetables.
– Serve with warm naan or flatbread.
– Add extra lime wedges for a refreshing citrus flavor.
Nutrition Information
Estimated per serving, including rice. Values depend on fish type and coconut milk used.
Nutrient Approximate amount
Calories 560 kcal
Protein 36 g
Carbohydrates 56 g
Total fat 21 g
Saturated fat 14 g
Fiber 3 g
Sugar 5 g
Sodium 650 mg
Potassium 650 mg
Nut Information & Allergens
No nuts required
– Nuts: No peanuts or tree nuts are required.
– Protein: White fish provides high-quality protein.
– Healthy fats: Coconut milk provides fat, including saturated fat.
– Vitamin C: Lime and tomatoes contribute vitamin C.
– Vitamin A: Spinach provides vitamin A.
– Iron: Spinach contributes dietary iron.
Allergen information:
– Contains fish.
– Coconut is used in the curry sauce. Coconut is botanically a fruit, although some food-allergy labeling rules classify it differently.
– Curry paste may contain shrimp, fish sauce, or other allergens. Check the label.
– Naturally gluten-free when using certified gluten-free ingredients.
– No dairy is required.
Storage Instructions
– Refrigerate leftovers in an airtight container for up to 2 days.
– Store rice separately from the curry.
– Reheat gently on the stovetop until thoroughly hot.
– Add a splash of broth or coconut milk if the sauce becomes too thick.
– Avoid repeatedly reheating the fish.
Chef’s Special Tips
1. Use cod, haddock, halibut, or another firm white fish.
2. Choose full-fat coconut milk for a richer, creamier sauce.
3. Don’t boil the fish vigorously; gentle simmering keeps it tender.
4. Add lime juice at the end to preserve its fresh citrus flavor.
5. For extra heat, add fresh red chili or chili flakes.
6. For a thicker curry, simmer the sauce for a few extra minutes before adding the fish.
Final Result: A beautiful bowl of tender white fish in silky golden coconut curry, with juicy tomatoes, fresh spinach, refreshing lime, and fluffy jasmine rice. Creamy, comforting, fragrant, and absolutely delicious!