One-pot fish coconut curry

Hey y'all! If you love comfort food that's bold, velvety, and oh-so-satisfying, this One-pot fish coconut curry is just the ticket. With tender chunks of fish simmered in a rich coconut milk sauce, fragrant spices, and zesty lime, it's a breeze to whip up and perfect for weeknights, cozy gatherings, or whenever you crave a taste of the tropics. Let's get cooking!

Why You'll Love This

• Quick and easy: Ready in just 30 minutes with minimal prep and clean-up.
• Rich in flavors: Creamy coconut blends with aromatic spices for a restaurant-quality taste.
• Healthy & wholesome: Packed with lean protein and vegetables for a nourishing meal.
• Versatile: Easily swap in your favorite fish or adjust the spice to your liking.
• One-pot wonder: Everything cooks in a single pot for less mess and more flavor infusing.

Ingredients

• 1 pound (450g) white fish fillets (cod, tilapia, or haddock), cut into 2-inch pieces
• 2 tablespoons coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 (14-ounce/400ml) can coconut milk (full fat recommended)
• ½ cup (120ml) fish stock or water
• 2 tablespoons red curry paste (or yellow curry paste for milder flavor)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• Juice of 1 lime (plus extra wedges to serve)
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice or naan, for serving (optional)

Directions

Step 1: Prepare the Aromatics

1. In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat.
2. Add chopped onion and sauté for 2–3 minutes until translucent and fragrant.
3. Stir in the garlic and ginger; cook for another 1 minute.

Step 2: Build the Curry Base

4. Add bell peppers to the pot and cook for 2–3 minutes, stirring occasionally.
5. Mix in the red curry paste, ground turmeric, and coriander. Sauté for 1 minute, allowing the spices to bloom.
6. Pour in the coconut milk and fish stock. Stir well, scraping up any flavorful bits from the bottom.
7. Season with salt and black pepper. Bring the mixture to a gentle simmer (not a full boil).

Step 3: Add the Fish

8. Add fish pieces to the simmering sauce in a single layer. Reduce heat to low.
9. Cover and cook for 7–9 minutes, until the fish is opaque and flakes easily with a fork. Avoid over-stirring to keep fish pieces intact.

Step 4: Finish and Serve

10. Remove from heat. Stir in the lime juice for brightness.
11. Ladle curry over warm jasmine rice or with naan, then top with fresh chopped cilantro and extra lime wedges.

Prep time: 10 minutes  |  Cook time: 20 minutes  |  Total time: 30 minutes

Notes

• Use firm white fish like cod or haddock for best texture; avoid delicate fish that may fall apart.
• If using frozen fish, thaw and pat dry thoroughly to prevent excess water in the curry.
• Full-fat coconut milk yields the richest, creamiest sauce; lite versions produce a thinner curry.

Variations

• Prawn Coconut Curry: Replace fish with equal weight of cleaned prawns; cook for 3–5 minutes until pink.
• Vegetarian Delight: Substitute tofu and add vegetables like cauliflower and green beans for a plant-based twist.
• Spicy Kick: Add a chopped fresh chili or ½ teaspoon cayenne pepper for extra heat.

Required Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Storage Instructions

• Allow curry to cool, then transfer to an airtight container.
• Store in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat until piping hot; avoid boiling to keep fish tender.
• Not recommended for freezing, as fish may become mushy upon thawing.

Pairings & Serving Recommendations

• Best enjoyed with steamed jasmine rice, basmati rice, or soft naan bread.
• Garnish with extra cilantro, a squeeze of lime, and sliced red chili for freshness and color.
• Serve alongside a crisp cucumber salad or lightly pickled veggies for contrast.

Pro Tips

• Sear the aromatics well at the start for maximum depth of flavor.
• Simmer gently after adding the fish to keep the fillets moist and flaky rather than tough.
• Taste and adjust seasoning at the end—lime juice and salt can brighten the curry beautifully.

FAQ

Can I use salmon or another oily fish?

Absolutely! Salmon or mackerel add richness and work beautifully, though cook just until opaque—about 6–7 minutes.

What is the best substitute for coconut milk?

You can use cashew cream or unsweetened soy milk with a little coconut extract, but the flavor will be less authentic.

Can I make this curry ahead of time?

Yes, the curry can be made ahead and kept refrigerated for up to 3 days; reheat gently to preserve texture.

★★★★★ 4.70 from 14 ratings

One-pot Fish Coconut Curry

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A flavorful one-pot fish coconut curry packed with tender white fish, aromatic spices, coconut milk, and fresh herbs, perfect for an easy and warming dinner.

🖨️ Print Pin Recipe

Ingredients

• 500g white fish fillets (such as cod or tilapia), cut into chunks
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 400ml canned coconut milk
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Instructions

1. 1
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes.
2. 2
   Add the garlic and ginger and sauté for 1 minute until fragrant. Stir in the curry powder and cook for another minute.
3. 3
   Pour in the coconut milk, cherry tomatoes, and red bell pepper. Season with salt and black pepper. Bring to a gentle simmer and cook for 6-8 minutes.
4. 4
   Add the fish chunks to the pot, cover, and simmer gently for 8-10 minutes, or until the fish is opaque and cooked through.
5. 5
   Stir in lime juice, garnish with fresh cilantro, and serve hot with steamed rice or naan.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380cal

Protein: 31 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 15 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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