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
- 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.
- 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.
- 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.
- 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
