Why You’ll Love This Recipe

This Baked Coconut Fish Curry is packed with vibrant flavors and comforting creaminess, thanks to the coconut milk that perfectly complements the mild fish. The spices bring out a depth of flavor while keeping the curry light and refreshing. Baking the fish in the curry sauce allows it to soak up all the rich flavors, ensuring every bite is juicy and flavorful. This dish is quick to prepare, and the combination of coconut and spices makes it a crowd-pleaser, whether you’re cooking for family or a group of friends.

Ingredients

  • 4 pieces of white fish fillets (such as cod, tilapia, or haddock)

  • 1 can (400ml) of coconut milk

  • 1 medium onion, finely chopped

  • 2 cloves of garlic, minced

  • 1 tablespoon of grated ginger

  • 1 tablespoon of curry powder

  • 1/2 teaspoon of turmeric powder

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of coriander

  • 1 tablespoon of fish sauce (optional)

  • 1 tablespoon of lime juice

  • Salt and pepper to taste

  • Fresh cilantro for garnish

  • 1 tablespoon of olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Curry Sauce:

    • Preheat your oven to 375°F (190°C).

    • In a large ovenproof dish, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

    • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

    • Stir in the curry powder, turmeric, cumin, and coriander, cooking for another minute to release the spices’ aromas.

    • Pour in the coconut milk, fish sauce (if using), and lime juice. Stir to combine, and season with salt and pepper to taste.

  2. Prepare the Fish:

    • Season the fish fillets with salt and pepper.

    • Gently place the fish fillets in the curry sauce, making sure they are well-coated. Spoon some of the curry sauce over the fish to ensure it’s fully covered.

  3. Bake the Fish:

    • Cover the dish with aluminum foil and bake for 20-25 minutes, or until the fish is cooked through and easily flakes with a fork.

  4. Serve:

    • Once the fish is done, garnish with fresh cilantro and serve with rice or naan bread to soak up the delicious curry sauce.

Servings and timing

  • Servings: This recipe serves 4 people.

  • Prep time: 10 minutes

  • Cook time: 25 minutes

  • Total time: 35 minutes

Variations

  • Spicy: Add chopped fresh chilies or a pinch of red pepper flakes to the curry sauce for some extra heat.

  • Vegetarian: For a vegetarian version, swap the fish for tofu or chickpeas, and follow the same instructions for baking.

  • Different Fish: You can use any firm white fish like snapper, grouper, or bass in place of cod or tilapia.

  • Add Vegetables: Feel free to add vegetables like spinach, bell peppers, or peas to the curry for more texture and flavor.

Storage/reheating

  • Storage: Leftover Baked Coconut Fish Curry can be stored in an airtight container in the fridge for up to 2 days.

  • Reheating: To reheat, warm it gently on the stove over low heat or in the microwave, adding a little extra coconut milk if the sauce has thickened.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish works just fine. Just make sure to thaw it completely before cooking.

What’s the best fish to use for this curry?

White fish with firm flesh like cod, haddock, or tilapia works best as they will hold up well in the curry. Avoid delicate fish like salmon or flounder.

Can I make this curry ahead of time?

Yes! You can prepare the curry sauce and store it in the fridge for up to 2 days. Just bake the fish when you’re ready to serve.

Is this recipe spicy?

The recipe isn’t overly spicy, but you can add fresh chilies or chili powder to adjust the heat to your liking.

Can I use light coconut milk?

Yes, light coconut milk can be used for a slightly lighter version of the dish. However, the flavor may be less rich than with full-fat coconut milk.

Can I substitute the coconut milk with something else?

Coconut milk is key for the flavor, but you can substitute it with heavy cream for a different texture, though it will no

Conclusion

Baked Coconut Fish Curry is an incredibly flavorful, comforting dish that’s easy to prepare and perfect for any occasion. The creamy coconut milk sauce, infused with warm spices, creates a dish that is both rich and aromatic while keeping the fish tender and juicy. Whether you’re making it for a weeknight dinner or serving guests, this dish will not disappoint. Enjoy the burst of flavors with every bite!

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Baked Coconut Fish Curry

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Curry
  • Method: Baking, Sautéing
  • Cuisine: Indian
  • Diet: Gluten Free
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Description

A rich, aromatic dish bursting with flavor, Baked Coconut Fish Curry combines tender fish with a creamy coconut milk base, infused with warm spices like turmeric, cumin, and coriander. This dish is the perfect balance of heat, creaminess, and freshness, creating an unforgettable meal that’s both comforting and exotic.

Ingredients

  • 4 pieces of white fish fillets (such as cod, tilapia, or haddock)
  • 1 can (400ml) of coconut milk
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 1 tablespoon of curry powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of coriander
  • 1 tablespoon of fish sauce (optional)
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • 1 tablespoon of olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large ovenproof dish, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
  3. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  4. Stir in the curry powder, turmeric, cumin, and coriander, cooking for another minute to release the spices’ aromas.
  5. Pour in the coconut milk, fish sauce (if using), and lime juice. Stir to combine, and season with salt and pepper to taste.
  6. Season the fish fillets with salt and pepper.
  7. Gently place the fish fillets in the curry sauce, making sure they are well-coated. Spoon some of the curry sauce over the fish to ensure it’s fully covered.
  8. Cover the dish with aluminum foil and bake for 20-25 minutes, or until the fish is cooked through and easily flakes with a fork.
  9. Once the fish is done, garnish with fresh cilantro and serve with rice or naan bread to soak up the delicious curry sauce.

Notes

For extra spice, add fresh chopped chilies or a pinch of red pepper flakes to the curry sauce.For a vegetarian version, swap the fish for tofu or chickpeas and follow the same instructions for baking.Feel free to use other firm white fish like snapper, grouper, or bass.You can add vegetables such as bell peppers, spinach, or peas to the curry for more texture and flavor.Leftovers can be stored in an airtight container in the fridge for up to 2 days.If you prefer a lighter version, you can use light coconut milk instead of full-fat coconut milk.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 16g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg

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