Spicy Coconut Fish Curry with Roasted Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, coconut-based fish curry with a kick of chili, featuring crispy roasted coconut for texture and depth. This indian-inspired seafood ready in about 30 minutes pairs white fish fillets, coconut milk, fresh coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 3, 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 15 min Serves 3 Indian cuisine 295 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a skillet over medium heat. Add 30g finely shredded fresh coconut and toast for 2-3 minutes until golden and fragrant, stirring constantly to prevent burning.
  2. Step 2: Add 1 small chopped onion and cook for 4 minutes until translucent. Stir in 1 medium chopped tomato, 3 sliced green chilies, 1/2 tsp turmeric, and 1/2 tsp cumin powder, cooking for 5 minutes until the tomato breaks down and oil separates.
  3. Step 3: Add 300g fish fillets and 200ml coconut milk, then season with salt. Simmer uncovered for 12 minutes until fish is opaque and flakes easily.
  4. Step 4: Stir in 2 tbsp chopped fresh cilantro and check seasoning. Adjust salt if needed before serving with steamed rice.

Frequently asked questions

How long does Spicy Coconut Fish Curry with Roasted Coconut 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 Spicy Coconut Fish Curry with Roasted Coconut?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Coconut Fish Curry with Roasted 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 Spicy Coconut Fish Curry with Roasted Coconut for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Coconut Fish Curry with Roasted Coconut?

Indian 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.

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