Craving something rich, creamy, and packed with flavor? This coconut turmeric fish curry is an easy, exotic dinner that comes together in just 35 minutes. With silky coconut milk, bold turmeric, and tender white fish, each bite delivers comfort and color in perfect harmony. It’s the kind of dish that transforms an ordinary night into something memorable.
Why You’ll Love This Recipe
Fast and flavorful: ready in just over half an hour
Naturally gluten-free and packed with nutrients
Creamy and comforting, yet vibrant and fresh
Perfect for meal prep or impressing dinner guests
Recipe Origins
This dish is inspired by Thai and South Asian coastal cuisines, where coconut milk and turmeric are kitchen staples. The combination of mild fish with rich, golden curry sauce is both traditional and timeless, bringing global flavor to your home.
Nutrition Information
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Sodium: 300 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 20 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop to avoid overcooking the fish. Avoid microwaving at high power to preserve texture.
Serving Suggestions
Serve over basmati rice to soak up the sauce
Pair with warm naan for scooping
Garnish with lemon wedges and extra cilantro
A glass of crisp white wine or coconut water complements it beautifully
Common Mistakes
Overcooking the fish: leads to a dry texture
Skipping fresh ginger: reduces the curry’s depth
Using low-fat coconut milk: can thin out the sauce
Adding salt too early: adjust only at the end for better control
Recipe Variations
Spicy Version: Add fresh chili or chili flakes
Vegetarian Option: Swap fish for tofu or chickpeas
Veggie Boost: Add spinach, carrots, or broccoli during the simmer
Lemon Touch: A squeeze of lemon before serving brightens the flavors
Coconut Rice: Cook rice with a splash of coconut milk for extra richness
Frequently Asked Questions
Can I use a different type of fish?
Yes, tilapia, cod, or hake all work well for this curry.
What can I use instead of coconut milk?
Heavy cream or fish broth can be used, but you’ll lose that tropical flair.
Can I make this ahead of time?
Yes, though it’s best to cook the fish fresh. You can prep the sauce in advance and reheat it before adding fish.
Is it suitable for special diets?
Yes, it’s naturally gluten-free and can be made dairy-free and pescatarian.
Does it freeze well?
Coconut-based curries freeze decently, but the texture of the fish may change slightly. Freeze only if necessary.
Ingredients
- 500g white fish fillets
- 400ml canned coconut milk
- 2 tablespoons ground turmeric
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt
- Black pepper
- Fresh cilantro for garnish
Instructions
1- Heat olive oil in a large skillet over medium heat
2- Add onion, garlic, and ginger, and sauté until golden and fragrant
3- Stir in the red bell pepper and cook for 2–3 minutes
4- Add the turmeric and stir to coat the vegetables evenly
5- Pour in the coconut milk and bring to a boil
6- Reduce heat and add the fish fillets
7- Simmer for 10–15 minutes, or until the fish flakes easily with a fork
8- Season with salt and pepper to taste
9- Garnish with chopped cilantro before serving
