Curried Coconut Fish Stew with Plantains
Flaky white fish simmered in a fragrant curry coconut broth with ripe plantains and tender bell peppers, finished with fresh cilantro. This caribbean-inspired seafood ready in about 30 minutes pairs skinless white fish fillets, (14 oz) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.2 lbs, skinless white fish fillets
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 large, thinly sliced bell peppers
- 4 oz, peeled and sliced plantains
- 2 cloves, minced garlic
- 1/2 cup, finely chopped onion
- 1 tbsp lime juice
- 2 tbsp, chopped fresh cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Pat 1.2 lbs white fish fillets dry and season with 1/2 tsp salt.
- Step 2: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves; cook for 3 minutes until soft and aromatic.
- Step 3: Stir in 2 tbsp curry powder and cook for 1 minute until fragrant, then add 1 large thinly sliced bell pepper and 4 oz peeled and sliced plantains; cook for 4 minutes until slightly softened.
- Step 4: Pour in 1 can (14 oz) coconut milk, bring to a simmer, and add 1.2 lbs fish fillets. Simmer gently for 8 minutes until fish flakes easily with a fork.
- Step 5: Remove fish, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro, then return fish to the pot. Heat through for 1 minute before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Curried Coconut Fish Stew with Plantains take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Coconut Fish Stew with Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skinless white fish fillets from drying out.
Can I substitute ingredients in Curried Coconut Fish Stew with Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Coconut Fish Stew with Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Curried Coconut Fish Stew with Plantains?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
