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Scrummy Lane

Quick & easy family friendly recipes

20-minute coconut fish curry

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This coconut fish curry is quick, light, creamy, nutritious, and altogether delicious. The best part? It’s on the table in just 20 minutes!

20-minute coconut fish curry

Quick and easy curries are some of my favourite meals to cook when I don’t really know what to cook. This perfect Thai chicken and butternut squash curry, for instance, appears regularly on our table and in our freezer (trust me, it really is perfect).

Why?

  • They’re usually made in just one pan.
  • I usually have most of the ingredients already.
  • They’re nutritious (just throw those veggies in there!).
  • The recipe usually makes enough for more than one meal.

Need I go on?

This yummy and creamy coconut fish curry definitely falls into this category. You could say it’s the non-vegan little sister of this 20-minute coconut chickpea curry (which I make when Mr. Scrummy isn’t around – he’s too much of a carnivore to enjoy it with me).

Why this is the best fish curry recipe!

  • You literally only need about 20 minutes from getting your ingredients together to having this easy fish curry with coconut milk finished and on the table.
  • It’s essentially a one pot fish curry. You do need to blanch the green beans but you can use frozen to skip this step.
  • In the photos you see here I used a madras curry paste, but you can use any curry paste you happen to have or like to make this curry. Try rogan josh curry paste to make a fish Rogan Josh, for instance, and add a few tomatoes. Or a really mild korma paste which works especially well with the coconut milk in this recipe.
  • It’s easy to mix and match different vegetables in this curry. Don’t have green beans or red peppers? Use green peppers, asparagus, baby corn, courgette/zucchini, or mushrooms.
  • It’s light and healthy because… fish and vegetables!
  • Add a segment of lemon or lime and sprinkle it with some flaked almonds and coriander at the end – and it’s pretty good looking!

Coconut fish curry ingredients

  • chopped onion
  • curry paste
  • coconut milk and stock/broth
  • easy cook vegetables
  • white fish of your choice
  • coriander/cilantro, lemon or lime wedges and slivered almonds to garnish
curry7

How to make a fish curry with coconut milk

Step 1: Fry a chopped onion until soft in a large saucepan.

Step 2: Stir in your curry paste.

Step 3: Add your coconut milk, stock/broth, blanched green beans and a pepper of any colour (I used red for a bit of extra ‘pop’).

Step 4: Place some white fish (chopped into large-ish pieces) on the top of the dish and put the lid of the saucepan on for around eight to ten minutes until the fish is just cooked.

Pro tip: Instead of blanching fresh green beans for your fish curry, use frozen green beans. Just throw them in the curry along with the coconut milk.

20-minute coconut fish curry

Is a coconut fish curry spicy?

I used just over 2 tablespoons of Madras curry paste (for a curry for two) and ended up with a fairly spicy dish. But not blow-your-head-off spicy.

As you can use any curry paste you like in this curry, you can make it however mild or spicy you like.

As a general rule, however, I’d say use one and a half tablespoons of curry paste for a milder flavour and 2 tablespoons if you prefer your curries a little spicier.

The level of spiciness will depend on the brand of curry paste you use too, of course.

Pro tip: If your curry is too spicy, serve some (lots of?) Greek yogurt on the side. (The oldest trick in the book, but good to be reminded!)

What type of fish is good for curry?

Of course this will depend according to where in the world you live!

When we lived in the UK I made this coconut fish curry with white fish like cod or haddock. Now that we live in Australia I buy different kinds of snapper, barramundi (although this can be expensive), or sometimes cod.

The key is to choose a fairly firm fish that won’t disintegrate into your curry sauce. I would also choose a milder flavoured fish that won’t overpower the curry flavour.

Monkfish, albacore, or even mackerel or swordfish would work. Frozen fillets are a good choice. Simply defrost then use in the recipe as you would with fresh fish.

More easy Asian meals

If you generally like curries and you like fish, I don’t think this 20-minute coconut fish curry will disappoint. Oh, don’t forget to sprinkle over those slivered toasted almonds at the end. They add a delicious nutty crunch!

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20-minute coconut fish curry

A quick and light fish curry recipe with punchy Asian flavours and a creamy coconut base. Served with rice and sprinkled with toasted almonds and coriander.
0 from 0 votes
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Prep Time 8 mins
Cook Time 12 mins
Cuisine Asian
Servings (click to change) 2
Author Helen

Ingredients

cups/ounces – grams/ml
  • a medium onion sliced
  • 2 tablespoons curry paste e.g. korma rogan josh, madras … (adjust amount of paste to taste)
  • 1 cup coconut milk full or lower fat
  • one stock cube fish, chicken or veggie
  • 2.5 ounces green beans fresh or frozen
  • 1 red or green or yellow pepper chopped into large chunks
  • 7 ounces white fish cut into large chunks (& defrosted if frozen, which is fine)
  • 2 tablespoons fresh coriander chopped
  • 1 1/2 tablespoon slivered almonds
  • rice to serve
  • lemon or lime wedges natural yoghurt, popadoms/naan bread to serve (optional)

Instructions
 

  • Heat a drizzle of oil in a large saucepan, then fry the onion gently for a few minutes until softened. Meanwhile, heat a kettle of water and then blanch the green beans for a few minutes in a small saucepan (if using fresh beans).
  • Add the curry paste along with a splash of water and stir for a minute or two to release the flavours.
  • Stir in the coconut milk and crumble in the stock cube, stir around then add the blanched green beans (or frozen green beans) and pepper. Stir around and let it simmer for a few minutes with the lid on the saucepan.
  • Lay the fish on top of the sauce and vegetables, then replace the lid and simmer for another 8 to 10 minutes or until the fish is just cooked.
  • Meanwhile, lightly toast the almonds in a dry frying pan (you could get your other add-ons ready during this time, too – rice, coriander, yoghurt, naan, lime/lemon etc.) Serve out the curry into bowls carefully (to keep the fish in large pieces), sprinkle on the coriander and almonds and add a lemon/lime wedge (if using). Enjoy with the yoghurt and your rice and/or naan and/or popadoms as you prefer.

Notes

Curry paste

I have successfully used many different types of curry paste in this recipe. It doesn’t really matter, although Madras and Korma pastes go well with the creamy coconut milk. 
For a medium spiced curry, use about 2 tablespoons of curry paste. Use a little more or less to taste. 

Vegetables

It’s very easy to replace the vegetables with whichever you have. Don’t have green beans? Use asparagus, broccoli, mushrooms, zucchini/courgettes, eggplant/aubergine, or any other vegetables that cook fairly quickly.

Can you freeze this fish curry?

I wouldn’t recommend it as the fish will overcook when you reheat it. It’s best to eat it all in one go. 

Nutrition

Calories: 407kcalCarbohydrates: 12gProtein: 25gFat: 30gSaturated Fat: 22gCholesterol: 49mgSodium: 71mgPotassium: 801mgFiber: 3gSugar: 5gVitamin A: 4495IUVitamin C: 82.7mgCalcium: 84mgIron: 5.6mg
Tried this recipe?Let me know if you liked it!

Comments

    • Helen says

      Glad you like it, Chris! I know a lot of people aren’t fans of fish, but I’d take it over meat almost any day. Hope you give something like this a go some time!

      Reply

    • Helen says

      Yup, it’s a fun tradition, isn’t it? Or Friday night fish and chips is cool, too, which is what we’re doing tonight 😉 Hope you have a great weekend!

      Reply

  8. Gingi says

    This looks so yummy! Quick meals are a fav aorund here, now that I have a toddler! lol

    Anyhoo, I stumbled upon your page through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 – http://www.domesticgeekgirl.com

    Reply

  9. Shashi @ runninsrilankan says

    I love this “Friday night curry” thing you and your friends had going! And love this quick curry!
    When I first came to the US – I so badly wanted a quick easy curry that would remind me of back home – I wish I had had this recipe! 🙂

    Reply

    • Helen says

      Oh, Shashi, this will be nothing compared to your amazing Sri Lankan recipes … but still, I’m glad it reminded you of home!

      Reply

  10. marcie says

    I love the sound of this meal! I really like curry dishes and I never make them at home. That needs to change…especially since I can have a delicious meal in 20 minutes!

    Reply

    • Helen says

      Thanks, Marcie! If you can put up with the smell lingering a little in your kitchen then you should definitely give it a go. I need to make this more often!

      Reply

    • Helen says

      So happy you know what I’m talking about re. the bagel shop! Aren’t they the best?! They were usually warm when I got them … mmmm, want one now!

      Reply

  13. Eva says

    A chaque fois tu nous surprendre avec des recettes délicieuses et faciles à réaliser ! Tu crois qu’on peut faire la même recette avec de poulet en lieu du poisson? En tout cas, Mr Scrummy a beaucoup de chance 🙂

    Reply

    • Helen says

      Je suis certaine que tu pourras en faire avec le poulet, Eva. Pourquoi pas! Je mettrais le poulet en meme temps que l’oignon. 🙂

      Reply

  14. Julie | This Gal Cooks says

    I love the “cheap as chips” phrase. I think I’m going to have to start using that! I’ve never made a dish that could be called a curry dish although I have used curry in some of my recipes. I happen to LOVE it so I think I’d really enjoy this recipe. 🙂

    Hope you have a wonderful week, Helen!

    Reply

    • Helen says

      Oh, please do start using ‘cheap as chips’! We can get a whole new UK phraseology happening over there 😉
      Glad you like the idea of the curry!

      Reply

  17. Samina | The Cupcake Confession says

    This is such an incredible curry Helen!!!!! Curries are something that we eat almost every single day, so this is just something I know I’m going to fall in love with!!!!! I love that you’ve added the slivered almonds and the stock and everything gets 1276382 times better with coconut milk! <3

    Reply

    • Helen says

      Hi, Samina! Oooh, to be honest I’m a bit embarrassed that you think this is good because I’m sure it’s not a PATCH on ANYTHING I would eat in India! Still, not bad for a first try at a homemade curry … and so happy you approve!

      Reply

  19. Culinary Ginger says

    I’m always making curries, it’s hard to find a good one here in the U.S. I’m always looking for new ideas and I think I found my newest curry. Lovely recipe.

    Reply

    • Helen says

      Thanks so much, Janette! It won’t win any prizes for excellence (made with curry paste!) but it’ll certainly do me for a quick and tasty mid-week meal!

      Reply

  22. Laura says

    As always Helen, this looks delicious!I particularly like those silvered almonds on top. This is always the type of meal my husband is hinting for me to make and I send him out for take out instead! Maybe I should try myself! Essentially one pot too. Nice.

    Reply

  23. [email protected] Eats says

    BRICK LANE!! Brings back such fond memories. Now, tell the truth Helen, didn’t you actually STUMBLE into a restaurant on Friday nights?? That’s my memories!! That curry looks to-die-for. I could do a face plant in it right now!

    Reply

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