Regional Spiced Fish Curry with Coconut Milk
A fragrant fish curry simmered in coconut milk with regional warming spices and fresh herbs for a comforting meal. This indian-inspired seafood (gluten free) ready in about 30 minutes pairs coconut oil, small finely chopped yellow onion, grated fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cut into 2-inch pieces firm white fish fillets (e.g. cod or tilapia)
- 2 tbsp coconut oil
- 1 small finely chopped yellow onion
- 1 tbsp grated fresh ginger root
- 3 minced garlic cloves
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 can (13.5 oz) coconut milk
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 1 tbsp grated fresh ginger root and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder. Cook the spices for 1 minute while stirring to release their aroma.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 tsp salt, bring to a gentle simmer.
- Step 5: Add 1 lb firm white fish pieces to the skillet, cover, and cook gently for 8-10 minutes until the fish is opaque and flakes easily.
- Step 6: Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves. Season with 1/2 tsp black pepper, then remove from heat and serve hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Spiced Fish Curry with Coconut Milk take to make?
Total time is about 30 minutes (10 min prep + 20 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 Regional Spiced Fish Curry with Coconut Milk?
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 coconut oil from drying out.
Can I substitute ingredients in Regional Spiced Fish Curry with Coconut Milk?
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 Regional Spiced Fish Curry with Coconut Milk 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.
Is Regional Spiced Fish Curry with Coconut Milk gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
