Coconut Fish Curry
HB-0634 · Hand-built original · Micronesian
Meet Coconut Fish Curry, the fragrant national dish of Micronesia and a beautiful example of how the islands turn a handful of simple ingredients into something memorable. Tender pieces of fresh fish simmer gently in creamy coconut milk spiced with curry, ginger and a bright squeeze of lime. It comes together in well under an hour, yet tastes like a proper occasion, the sort of tropical supper that transports you somewhere warm the moment the pan starts to bubble.
MicronesianMain Dishes1–2 servings342 kcalGluten-freeEgg-freeDiabeticHigh Fiber
Main ingredient: salmon
Pairs well with: asparagus, lemon butter sauce, rice pilaf, cucumber salad, roasted potatoes
Servings:1quantities adjust to match
Ingredients
- 10½ oz fresh fish (salmon or cod), cut into large chunks
- Salt and pepper, to taste
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 can (1¾ cups) coconut milk
- 1 lime, zest and juice
- Fresh coriander, to garnish
- Cooked rice or quinoa, to serve (optional)
Method
- Season the fish chunks with salt and pepper and set aside.
- Heat the oil in a large pan over medium heat, add the onion, and cook for 4 to 5 minutes until soft.
- Add the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
- Pour in the coconut milk, add the lime zest, bring to a gentle simmer, and cook for 5 minutes.
- Add the fish, cover, and simmer gently for 6 to 8 minutes until the fish is just cooked and flakes easily.
- Stir in the lime juice, taste and adjust the salt, scatter with coriander, and serve over rice or quinoa if liked.
Nutrition (per serving, where published)
342 kcalCalories
52.6 gProtein
26.7 gCarbs
3.6 gFat
0.6 gSaturates
10.3 gFibre
6.3 gSugars
648 mgSodium
161 mgCholesterol
1284 mgPotassium
146 mgCalcium
3.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data