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Coconut Curry Fish
![Coconut Curry Fish](https://static01.nyt.com/images/2022/09/27/dining/mp-coconut-curry-fish-2/merlin_179685651_81c4975d-2fe8-4c53-a470-d5a617af7aec-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons olive oil
- 2medium red bell peppers, deseeded and sliced into ¼-inch-thick strips
- 2medium green bell peppers, deseeded and sliced into ¼-inch-thick strips
- 1medium onion, sliced
- Kosher salt and freshly cracked black pepper
- 1½tablespoons Jamaican curry powder (hot or mild)
- 2garlic cloves, minced
- 1tablespoon grated ginger
- 4(6-ounce) fillets frozen fish, such as whiting or cod
- 1(14-ounce) can coconut milk
- 1lime
- 2scallions, trimmed and thinly sliced, for garnish
- Fresh cilantro leaves and tender stems, for garnish
- White rice or couscous, for serving
Preparation
- Step 1
Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Step 2
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Step 3
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Step 4
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
Private Notes
Cooking Notes
It's just a question, JP and not pretentious in the least. Usually recipes call for fresh, so is there a reason for frozen fish?
Delicious but after trying this a couple times, by the time the frozen fish (1" thick frozen Cod fillets) is fully cooked, the peppers are overcooked. Next time I will saute peppers and onion for a couple minutes and set aside. Then cook garlic/ginger/curry before adding the Cod in with the coconut milk (plus saute juice) and simmer for at least 10 mins before adding pepper mix back in to finish.
Where do you find Jamaican curry powder? Is it generally available?
Jamaican Curry Powder recipe: africanbites.com/jamaican-curry-powder/ chilipeppermadness.com/recipes/jamaican-curry-powder/ (this recipe has fewer ingredients) The distinguishing feature, vs. Indian-type curry powder, is that it's heavy on allspice (native to the Caribbean), turmeric, mustard seed, and cumin+coriander. Other than that, you can improvise with what you like and what's lying around. Buy whole spices and grind what you need.
I think the point of suggesting frozen fish is that this is a curry, and doesn’t need expensive fresh fish. Frozen is fine.
This is fast and tasty. I recommend adding a little bit of fish sauce to round it out.
fish you buy is often frozen and then thawed. Some of the best fish I buy is flash frozen from a known reputable source. Some frozen fish can be of better quality than fresh fish.
As a person who has family from the Caribbean, this dish really lacked flavor and I had to add extra seasonings to give it flavor. Please don’t listen the recipe and season your fish.
I really liked this dish. It doesn't matter if you use fresh or frozen fish just time the cooking accordingly. I did double up on the garlic and ginger. Such a perfect cold weather meal. Would be just as good with tofu.
Sounds yummy. If making it with fresh fish, you would probably want to wait until the coconut milk is bubbling before adding the fish, so it doesn’t overcook. Could maybe add a bit of palm sugar too.
Why frozen fish?
This is another nice quick and flexible dish, meaning...fish can be various types or a mix. I used Basa. I used bell peppers but not a red one, so I added one medium Roma tomato diced fir color. Vegetable quantity could have been a bit more...use all four bell peppers. Cauliflower or zucchini would work instead. Use lots of curry! But it’s really that little after taste of the 1 tbsp of fresh, minced ginger that makes it. Don’t skimp there!
Olive oil? Why not coconut oil to stay with the overall flavour?
I think (?) the whole point of specifying frozen fish is that you can put the frozen filets right in the pot. That’s what I did and it worked out great. The curry was nice and thick. Definitely makes for an easy weeknight meal and if you find a brand you like you can always have fish on hand.
Used hot curry, more onion, and substituted cubed sweet potato for the bell pepper. Quick, easy, and very good.
I used 2 tbsp of thai curry paste (green) instead of the curry powder, and I added fresh corn kernals about 5 minutes before the fish was done; it added a great crunch & flavor. making this with frozen tilapia was convenient, cheap, and delicious!!
I found four total peppers was too much for the recipe. So I ended up doubling the fish and coconut milk and adding a bunch extra of the curry powder. I made my own curry powder off of a recipe I found online. I made it a little bit more spicy by adding more cayenne. Wonderful, pretty easy to make, will definitely be making again.
This is a great weeknight recipe and a wonderful way to use up those slightly sad looking veggies in the fridge. I suggest adding harder vegetables at the top, then add peppers, zucchini etc half way through. Jazz it up with whatever curry flavours you like/have!
Delicious, easy, healthy and fast. I agree with the recent comment; par sauté your vegetables then remove vegetables. Follow the steps. Add veggies after the fish simmered for 10 minutes. Toast the curry powder with the garlic and ginger before adding the coconut milk. Both made such a difference for me. ENJOY. Ps don’t use too much olive oil when salting your vegetables!
Very nice. We have quite a bit of Trini curry powder thanks to a visiting friend and there were robalo filets in the freezer, so that's what we used. Since I was only cooking two filets, I cut the recipe in half and thus had half a can of coconut milk left over. I mixed that with chicken stock and more curry powder to cook our long-grain Nica rice. My spouse, who is not wild about fish, said she would happily eat this again so there we go. Thanks for the recipe.
Delicious!
Frozen fish selection wasn’t great at my grocery store so I made this dish with fresh cod loin chopped in 3 inch pieces. Simmered for 8 minutes and meat turned out perfect. Key thing for me on veggies was cook just for 2 minutes then simmered to still crisp at the end. Doubled the garlic as usual, followed people’s advice and added more curry powder/fish sauce and seasoned the fish with more curry powder, garlic salt and aleppo pepper. Another teaspoon of Aleppo and WOW great cozy meal!
Made as per the recipe but also took the advice to double the curry powder, garlic and ginger and I added some red chili slices for extra kick. This was very easy to prepare and delicious. Will definitely make it again.
Needs some doctoring. Would season the fish before cooking next time. Added brown sugar and some fish sauce and salt and pepper. Used potatoes, green beans, and zucchini because that’s what we had. Added piripiri sauce and that made it especially good.
Made with frozen tilapia. 15 minutes is sufficient especially if filets are thin. Maybe add okra?
I couldn’t find Jamaican curry powder and based on comments this was bland even with homemade curry powder, so I decided to use red curry paste instead. Very good!
Outstanding. I used fresh cod. I couldn't find Jamaican Curry Powder so I used Pensey's curry. I added some cayenne pepper to spice it up a bit. I served it with brown rice and broccoli spears which I lightly steamed then seasoned with minced garlic, soy sauce, sesame oil and Hoisin sauce. Prep to table took 45 minutes. I may try to it shrimp next time.
I made this as is but with fresh fish. It lacked flavor. If I make it again I will double up on all the spices.
Added about another tablespoon of Jamaican curry to enhance the flavor. We used rockfish - it was delicious!!
A great recipe that’s in our weeknight rotation very often, but this is not in any way a 30 minute recipe. After preparing all the ingredients, you’re looking at closer to 45-60 mins.
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