Spicy Coconut Fish Curry

Fish and vegetables in a spicy coconut curry.

Course Main Course

Cuisine Caribbean, Indian, Thai

Keyword Coconut, Fish Curry, Mahi Mahi, Spicy, Tuna

Prep Time 20

Cook Time 30

Total Time 50

Servings 4

1 pound mahi, tuna, kingfish, or other firm boneless fish cut into bite sized pieces
2 tbsp lime juice
1 tbsp curry powder we prefer Sharwood's
1 tbsp red chili powder Use 100% ground red chilis, not US style chili powder

2 tbsp coconut oil
2 medium onions diced
2 cloves garlic minced
2 tbsp fish sauce
1 tbsp sugar
2 cups coconut milk we prefer Thai Kitchen or Kara brand
1 tbsp ginger minced
2 tbsp curry powder
3 cups of your favorite stir-fry vegetables fresh or frozen bell pepper, water chestnuts, broccoli, peas, diced carrots, etc.
1 bunch cilantro chopped
2 tsp salt

In a large bowl or zip-lock bag, combine fish, lime juice, chili powder, and 1 tablespoon curry powder. Allow to marinate for about 30 minutes.

Add coconut oil to a large wok or Dutch oven.
Cook onions over medium heat, stirring often, until soft and translucent.
Add garlic, ginger, 2 tablespoons curry powder, and continue cooking for 1 minute
Add coconut milk, sugar, salt, and fish sauce. Simmer over low heat for about 10 minutes, stirring occasionally.
Stir in the vegetables. Cover the pot and simmer for 5 minutes.
Add the fish, doing your best to submerge the pieces. Return the pot to a simmer, then cover and cook for another 5 minutes or until the fish is cooked through and the vegetables are tender.
Top with chopped cilantro and serve with basmati rice.