Coconut Curry Fish

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A creamy coconut-based curry with firm white fish, perfect for a seaside meal. This Indian recipe, ready in about 50 minutes, pairs white fish, coconut milk, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cubed white fish
• 1 can (14 oz) coconut milk
• 2 tbsp coconut oil
• 1 small, minced shallot
• 1 tbsp, grated ginger
• 1 stalk, finely chopped lemon grass
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• 1 cup basmati rice

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Instructions

1. Step 1: In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 minced shallot and sauté for 2 minutes until softened.
2. Step 2: Stir in 1 tbsp grated ginger, 1 chopped lemon grass stalk, 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp coriander. Cook for 1 minute until fragrant.
3. Step 3: Add 1 lb cubed white fish and cook for 2 minutes until lightly browned. Pour in 1 can coconut milk and 1 tbsp fish sauce. Bring to a simmer.
4. Step 4: Cook for 8-10 minutes until the fish is tender and the sauce thickens. Stir in 1 tbsp lime juice and 1/2 tsp chili flakes.
5. Step 5: While the curry cooks, rinse 1 cup basmati rice and cook in a separate pot with 1.5 cups water and a pinch of salt. Cook for 15 minutes until tender.
6. Step 6: Serve the curry over rice, garnished with additional lime zest and chili flakes.