Fragrant White Fish Curry with Coconut Milk and Fresh Herbs
Ingredients:
- 1.5 lbs white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 (14 oz) can coconut milk
- 1 (14 oz) can diced tomatoes
- 1 cup fish or chicken broth
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Directions:
- Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Add the garlic and ginger and cook for another 2 minutes, until fragrant.
- Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices.
- Pour in the coconut milk, diced tomatoes, and broth. Stir to combine.
- Bring the mixture to a simmer, then add the bell pepper and green beans. Cook for 5-7 minutes, until the vegetables are tender.
- Add the fish pieces and fish sauce, simmering gently for about 5 minutes, or until the fish is cooked through.
- Stir in the lime juice and adjust seasoning with salt and pepper to taste.
- Serve the curry over cooked jasmine rice, garnished with fresh cilantro.
- Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
- Kcal: 350 kcal | Servings: 4 servings
FAQs:
- What ingredients do I need to make White Fish Curry with Coconut Milk?
- To make White Fish Curry with Coconut Milk, you will need white fish fillets (such as cod, tilapia, or halibut), coconut milk, onion, garlic, ginger, tomatoes (fresh or canned), curry powder or paste, turmeric, cumin, coriander, chili powder (optional for heat), fish sauce or soy sauce, lime juice, fresh cilantro, and vegetable oil. You may also want to have rice or naan bread for serving.
- What type of white fish is best for this curry?
- Firm white fish such as cod, halibut, or tilapia work best for this curry. These types of fish hold their shape well during cooking and have a mild flavor that pairs nicely with the rich, spiced coconut milk sauce.
- How do I prevent the fish from breaking apart in the curry?
- To prevent the fish from breaking apart, cut the fish into larger chunks and add them to the curry towards the end of the cooking process. Simmer the fish gently in the sauce just until it is cooked through, which usually takes about 5-7 minutes. Avoid stirring the curry too vigorously once the fish is added.
- Can I add vegetables to the White Fish Curry?
- Yes, you can add vegetables to the White Fish Curry for extra flavor and nutrition. Common additions include bell peppers, spinach, zucchini, green beans, or peas. Add firmer vegetables earlier in the cooking process and more delicate vegetables like spinach towards the end to prevent overcooking.
- How do I make the curry sauce rich and flavorful?
- To make the curry sauce rich and flavorful, start by sautéing onions, garlic, and ginger in vegetable oil until they are soft and fragrant. Add curry powder or paste, along with other spices like turmeric, cumin, and coriander, and cook for a minute to release their aromas. Stir in tomatoes and cook until they break down. Then, add coconut milk and bring the mixture to a simmer. Season with fish sauce or soy sauce and a squeeze of lime juice for acidity. Allow the sauce to simmer and reduce slightly before adding the fish. Garnish with fresh cilantro before serving.