Embark on a culinary adventure with this easy-to-make, flavor-packed Coconut Milk Fish Curry with Rice. Perfect for those craving a bit of tropical flair in their meals, this dish blends the mild taste of fish with the creamy texture of coconut milk, creating a satisfying meal that’s a joy to eat. Whether you’re a fan of Thai coconut fish curry or prefer a straightforward fish curry with coconut milk, this versatile recipe will satisfy your cravings.
Ingredients You’ll Need:
- Frozen white fish (about 250 grams), chopped into small pieces
- The juice from one lime
- Turmeric powder (1 teaspoon)
- Vegetable oil or clarified butter (3 tablespoons)
- One large onion, chopped finely
- Fresh ginger, grated (1 tablespoon)
- Garlic cloves, thinly sliced (3 pieces)
- Cumin powder (2 teaspoons)
- Coriander powder (2 teaspoons)
- Chilli flakes or powder (½ to 1 teaspoon, adjust to taste)
- Tomato paste (2 tablespoons)
- A mix of diced butternut squash and sweet potato (250 grams)
- Coconut milk (200 milliliters)
- Tamarind paste (optional, 2 tablespoons)
- Fresh coriander or mint, chopped
- Rice (250 grams uncooked)
Steps to Heavenly Coconut Fish Curry & Rice:
- Marinate the Fish: Mix fish pieces with a sprinkle of salt, a good amount of black pepper, half of the lime juice, and turmeric. Stir gently and set it aside.
- Cook Onions and Spices: In a frying pan, heat the oil over a medium flame. Add the onion and cook until it’s soft. Mix in the ginger, garlic, a little salt, the cumin, coriander, and the rest of the turmeric until it smells wonderful. Blend in the tomato paste.
- Prepare the Veggies: Put the squash and sweet potato in a bowl with a bit of water, cover, and microwave for 3 minutes until soft. Add them to the pan with the onions and spices, stirring everything together.
- Make the Curry: Pour in the coconut milk and about 180ml of water into the pan. Add tamarind paste if you like, and season with a bit more salt and pepper. Let it simmer for about 10-12 minutes until it thickens.
- Add the Fish: Put the marinated fish into the curry. Cook for about 4-6 minutes until the fish is just right and flakes easily.
- Rice Preparation: While the curry simmers, rinse your rice under cold water until the water runs clear. Cook it according to package instructions, usually by boiling it in water for about 10-15 minutes, until it’s fluffy and tender.
- Final Touches: Take the curry off the heat. Add the rest of the lime juice and sprinkle with chopped coriander or mint. Serve the curry warm over the cooked rice.
Serving Suggestions:
Present this scrumptious coconut milk fish curry over a bed of steaming rice. The combination of creamy curry with tender fish and fluffy rice makes for a delightful meal. Add a bit of lime juice or tamarind paste on top for an extra zing.
This recipe not only satisfies a craving for something exotic but also brings a taste of tropical cuisine right to your table. Enjoy your cooking adventure with this simple, yet rich coconut fish curry and rice.
