🍽️Stew

Spiced Coconut Fish Curry

Name: Spiced Coconut Fish Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 500 g fish (such as salmon or cod), cut into large pieces; 2 tablespoons neutral oil; 1 large onion, finely chopped; 2–3 garlic cloves, minced; 1-inch piece fresh ginger, finely grated; 2 green chilies, slit lengthwise; 1 teaspoon mustard seeds; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 2 teaspoons ground coriander; 1 can (400 g) coconut milk; Salt, to taste; Fresh cilantro leaves, for garnish; Lemon wedges, for serving

"Experience a vibrant coastal escape with this silky, golden-hued curry that perfectly balances warming spices with the cooling luxury of coconut milk."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g fish (such as salmon or cod), cut into large pieces
2 tablespoons neutral oil
1 large onion, finely chopped
2–3 garlic cloves, minced
1-inch piece fresh ginger, finely grated
2 green chilies, slit lengthwise
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 teaspoons red chili powder
2 teaspoons ground coriander
1 can (400 g) coconut milk
Salt, to taste
Fresh cilantro leaves, for garnish
Lemon wedges, for serving

🌱 Gluten-Free🌱 Dairy-Free🌱 Pescatarian🌱 Keto-Friendly🌱 Low-Carb⚡ Medium

❤️Health82%

😋Taste94%

🥳Joy88%

👨‍🍳Difficulty40/100

📜 The Story

This dish draws deep inspiration from the coastal regions of South India and Sri Lanka, where the abundance of fresh seafood and coconut palms shaped a unique culinary identity. Historically, the tempering of mustard seeds and the use of turmeric served both as a flavor foundation and for their preservative and medicinal qualities in tropical climates.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

6/10

🍯Sweet

5/10

🍄umami

4/10

☕Bitter

2/10

✨ Sensory Profile

"A velvety, golden-hued sauce that yields the pungent, nutty aroma of toasted mustard seeds and fresh ginger. The texture is a luxurious contrast between the creamy, spice-flecked coconut milk and the delicate, buttery flakes of perfectly poached fish."

Chef's Mastery

💡

The Secret

For the most authentic flavor, 'bloom' your dry spices in the oil only until they become fragrant; even ten extra seconds can turn the turmeric and chili powder bitter.

⚠️

Avoid This

Aggressively stirring the pot after adding the fish, which causes the delicate fillets to break apart and lose their structural integrity.

❄️

Storage

Store in an airtight container for up to 2 days; when reheating, do so over very low heat to prevent the coconut milk from separating or the fish from toughening.

Instructions

Heat the oil in a wide, heavy-bottomed pan over medium heat until shimmering.

Add the mustard seeds and cook until they begin to pop and release their aroma.

Stir in the chopped onion and sauté for 6–8 minutes, stirring occasionally, until soft and lightly golden.

Add the garlic, ginger, and green chilies. Cook for 2–3 minutes until fragrant and well combined.

Sprinkle in the turmeric, red chili powder, and coriander. Stir continuously for about 30 seconds to toast the spices gently without burning them.

Pour in the coconut milk and reduce the heat to low. Bring the sauce to a gentle simmer, allowing the flavors to meld.

Carefully add the fish pieces, turning them gently to coat with the sauce. Simmer for 8–10 minutes, just until the fish is cooked through and flakes easily.

Season with salt to taste, then remove from the heat.

Garnish with fresh cilantro and serve hot with steamed rice or flatbread, with lemon wedges on the side for brightness.