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Golden turmeric coconut fish curry with fish chunks and cilantro in a dark bowl beside steamed rice and lime on a wooden table

Weeknight Turmeric Coconut Fish Curry, Simmered in One Pan

Firm white fish simmered in a turmeric coconut milk broth with mustard seeds and curry leaves, done in one pan in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 343
Ingredients Method Notes

Ingredients
  

For the curry base
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 10 leaves fresh curry leaves or 1 tsp dried
  • 1 onion medium; finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder adjust to taste
  • 2 tomatoes medium; chopped
  • 400 ml full-fat coconut milk / 1 can
  • 240 ml water or fish stock / 1 cup
  • 1 tsp salt plus more to taste
For the fish and finish
  • 600 g firm white fish fillets cod, haddock, or halibut, cut into 5cm / 2-inch chunks
  • 1 lime juiced
  • fresh cilantro small handful; chopped, for garnish

Method
 

  1. Heat coconut oil in a 12-inch / 30cm heavy-bottomed skillet over medium heat. Add mustard seeds and curry leaves, cook 30 seconds until the seeds pop and the leaves crisp up.
  2. Add the onion and cook 5 to 6 minutes, stirring often, until soft and golden at the edges.
  3. Stir in garlic and ginger, cook 1 minute until fragrant.
  4. Add turmeric, cumin, coriander, and chili powder. Cook 30 seconds, stirring constantly, until fragrant. Don't let the spices burn or they turn bitter.
  5. Add the chopped tomatoes and cook 4 to 5 minutes, breaking them down with the back of a spoon into a chunky sauce.
  6. Pour in the coconut milk and water or stock. Stir well, bring to a gentle simmer, and season with 1 tsp salt.
  7. Simmer uncovered for 8 to 10 minutes so the broth reduces slightly and the flavors come together.
  8. Lower the fish chunks into the broth in a single layer and spoon the broth over the top. Cover and simmer gently for 6 to 8 minutes, until the fish is opaque and reaches 145 F / 63 C, flaking easily with a fork. Shake the pan occasionally instead of stirring so the pieces stay whole.
  9. Remove from heat and stir in the lime juice.
  10. Ladle the curry over rice, scatter with cilantro, and serve hot.

Notes

  • Cut fish into even chunks so it cooks at the same rate.
  • Don't stir hard once fish is added, shake the pan gently instead.
  • Full-fat coconut milk gives the richest broth, light version thins it out.
  • Pull fish off heat as soon as it flakes and hits 145 F / 63 C.