Coconut Fish Curry

Coconut Fish Curry
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 4 1/4 ounces coconut milk, divided
  • 4 1/4 ounces water, divided
  • 3 1/2 ounces cod, cut into bite-size pieces
  • 1 large tomato, diced


  1. Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  2. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

05/01/2018
Coconut Fish Curry, recipe PT15M PT1H 5 455 calories

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