Tiki-Spiced Coconut Fish Curry
A fragrant coconut curry with mild tiki-inspired spices and tender white fish simmered in rich sauce. This asian fusion-inspired seafood ready in about 35 minutes pairs white fish fillets (cod or snapper), (14 oz) coconut milk, yellow curry powder 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 white fish fillets (cod or snapper)
- 1 can (14 oz) coconut milk
- 2 tbsp yellow curry powder
- 1 tsp turmeric powder
- 4 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 medium chopped onion
- 1 cup chopped tomatoes
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro leaves
- 1 tsp salt
- for serving lime wedges
Instructions
- Step 1: Cut 1 lb white fish fillets into 2-inch pieces and set aside. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for 4 minutes until translucent.
- Step 2: Stir in 4 cloves minced garlic, 1 tbsp grated fresh ginger, 2 tbsp yellow curry powder, and 1 tsp turmeric powder. Cook for 2 minutes until fragrant.
- Step 3: Add 1 cup chopped tomatoes and cook for 3-4 minutes until tomatoes soften and begin to break down.
- Step 4: Pour in 1 can (14 oz) coconut milk and 1 tsp salt, stirring to combine. Bring to a simmer over medium-low heat.
- Step 5: Gently add fish pieces to the curry sauce, cover, and cook for 8-10 minutes until fish is opaque and cooked through.
- Step 6: Remove from heat and stir in 1/4 cup fresh cilantro leaves. Serve hot with lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Spiced Coconut Fish Curry take to make?
Total time is about 35 minutes (15 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 Tiki-Spiced 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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Tiki-Spiced 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 Tiki-Spiced 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 Tiki-Spiced Coconut Fish Curry?
Asian Fusion 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.
