Coconut Fish Curry
A warm and inviting dish that combines tender fish with rich coconut milk and spices, perfect for any meal.
Ingredients
Main Ingredients
- 1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
- 1.25 teaspoons fine sea salt
- 2 tablespoons olive oil
- 1 large white onion, finely diced
- 2 large roma tomatoes, finely diced
- 3/4 cup cilantro leaves
- 6 cloves garlic, minced
- 4 teaspoons xawaash Can substitute with a mix of cumin and coriander
- 1 14-ounce can of unsweetened coconut milk
- White rice, soor or flatbread (optional), for serving
Instructions
Preparation
- Season the fish with 1/2 teaspoon sea salt and set aside.
- In a large pot over medium-high heat, heat the oil until loose and rippling, about 1 minute.
- Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes.
- Stir in the tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.
Cooking
- When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining 3/4 teaspoon salt, and then the coconut milk. Cover and cook for 5 minutes.
- Add the fish, making sure it’s immersed in the coconut milk. Cover and cook until the fish is tender, white, and flaky, about 8 minutes.
- Take the curry off the burner as soon as the fish is done, so it doesn't overcook.
Serving
- Serve over rice, soor, or accompanied by your flatbread of choice.
Notes
If you have leftovers, let the curry cool down before placing it in an airtight container. You can keep it in the fridge for up to 3 days. Reheat it on the stove or in the microwave when you're ready to eat again. Feel free to add vegetables like bell peppers or spinach for extra nutrients.