Quick & Easy Fish Curry
A delicious and simple fish curry featuring tender white fish fillets poached in a fragrant coconut milk and fish sauce broth with fresh vegetables. Perfect for a quick weeknight meal.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 cup mixed vegetables (e.g.
- 1 lb white fish fillets (cod
- fresh cilantro for garnish (optional)
- lime wedges for serving (optional)
Instructions
- Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and grated ginger (if using) and cook for another minute until fragrant.
- Pour in the full-fat coconut milk and fish sauce. Stir well to combine. Bring the mixture to a gentle simmer and cook for 3 minutes, allowing the flavors to meld.
- Add your chosen mixed vegetables to the simmering curry. Continue to simmer for 5 minutes, or until the vegetables are crisp-tender.
- Carefully nestle the fish fillets into the curry sauce. Ensure they are partially submerged. Cover the pan and poach the fish gently for 5-7 minutes, or until cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- Garnish with fresh cilantro and serve immediately with rice or noodles, and lime wedges if desired.
Notes
Feel free to use any firm white fish like cod, snapper, halibut, or tilapia. Add a squeeze of lime juice at the end for brightness. Serve over jasmine rice or with warm naan bread. For a spicy kick, add a pinch of red chili flakes or a tablespoon of red curry paste to the coconut milk.