Mustard-Cream Fish Curry with Coconut
A fragrant curry featuring seared fish simmered in a creamy coconut and mustard sauce, finished with fresh herbs. This bangladeshi-inspired asian ready in about 45 minutes pairs fish, prepared mustard, coconut milk 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
- 1.5 lbs fish
- 3 tbsp prepared mustard
- 1 can (13.5 oz) coconut milk
- 1 large onion
- 1.5 tbsp ginger
- 2 cloves garlic
- 2 green chilies
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 medium tomato
- 1/2 cup fish stock
- 1 tsp salt
- 2 tbsp cilantro
- 2 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat the fish dry with paper towels and season with 1/2 tsp salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sear the fish for 2 minutes per side until golden brown; remove and set aside.
- Step 2: Add the remaining 1 tbsp olive oil to the skillet, then sauté 1 large finely chopped onion until golden (about 5 minutes), followed by 1.5 tbsp minced ginger, 2 minced garlic cloves, and 2 finely chopped green chilies, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder, cooking for 30 seconds until aromatic, then add 1 medium diced tomato and cook for 3 minutes until softened.
- Step 4: Add 3 tbsp prepared mustard and cook for 1 minute, then pour in 1 can (13.5 oz) coconut milk and 1/2 cup fish stock, stirring to combine. Bring to a gentle simmer.
- Step 5: Return the seared fish to the skillet, cover, and simmer for 8-10 minutes until the fish is cooked through and the sauce has thickened slightly.
- Step 6: Stir in the remaining 1/2 tsp salt (if needed) and garnish with 2 tbsp fresh cilantro.
Frequently asked questions
How long does Mustard-Cream Fish Curry with Coconut take to make?
Total time is about 45 minutes (20 min prep + 25 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-Cream Fish Curry with Coconut?
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 fish from drying out.
Can I substitute ingredients in Mustard-Cream Fish Curry with Coconut?
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-Cream Fish Curry with Coconut 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-Cream Fish Curry with Coconut?
Bangladeshi asian 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
- ★★★★★
My husband loved this curry! The creaminess from the coconut and the tangy mustard made it perfect. Served with rice, it was a complete meal.
- ★★★★★
This recipe was a hit with my family! The mustard and coconut blend is so unique and delicious. I'll make it again for dinner tonight.
- ★★★★☆
Tasted great, but the mustard flavor was a bit overpowering for my taste. Next time I'll use less. Still a 4 for the overall dish.
