Mustard-Coconut Fish Curry
A fragrant fish curry simmered in creamy coconut milk with earthy mustard paste, balanced by fresh spinach for a comforting meal. This indian ready in about 55 minutes pairs (680g) fish fillets, vegetable oil, large, finely chopped (1 cup) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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
- 1.5 lbs (680g) fish fillets
- 2 tbsp vegetable oil
- 1 large, finely chopped (1 cup) onion
- 3 cloves, minced garlic
- 1-inch, grated ginger
- 2 tbsp mustard paste
- 1 can (13.5 oz, 400ml) coconut milk
- 1 cup vegetable broth
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 cup, chopped spinach
- to taste salt
- for garnish cilantro
Instructions
- Step 1: Pat the fish fillets dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon turmeric powder.
- Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 cup finely chopped onion and cook for 5-7 minutes until golden brown, stirring occasionally.
- Step 3: Add 3 minced garlic cloves and 1-inch grated ginger to the skillet, cooking for 1 minute until fragrant.
- Step 4: Stir in 2 tablespoons mustard paste and cook for 2 minutes, stirring constantly to prevent burning.
- Step 5: Pour in 13.5 ounces (400ml) coconut milk and 1 cup vegetable broth, then add 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt. Bring to a gentle simmer.
- Step 6: Gently add the seasoned fish pieces to the simmering sauce, ensuring they are submerged. Cook for 10-12 minutes until the fish is opaque and flakes easily.
- Step 7: Stir in 1 cup chopped fresh spinach and cook for 2 minutes until wilted.
- Step 8: Taste and adjust salt and spices as needed. Garnish with fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mustard-Coconut Fish Curry take to make?
Total time is about 55 minutes (20 min prep + 35 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 Mustard-Coconut Fish Curry?
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 (680g) fish fillets from drying out.
Can I substitute ingredients in Mustard-Coconut Fish Curry?
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 Mustard-Coconut Fish Curry 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 Mustard-Coconut Fish Curry?
Indian indian 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
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
