Description
A flavorful and aromatic fish curry that’s customizable to your spice preference. Made with firm white fish in a rich curry sauce with kaffir lime leaves for authentic taste.
Ingredients
Scale
- 1.5 lbs firm white fish (cod, halibut, or sea bass)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2–3 green chilies, adjusted to taste
- 4–5 kaffir lime leaves
- 2 cups fish stock
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Fresh lime for serving
- Greek yogurt (optional, for serving)
Instructions
- Heat oil in a large pan over medium heat.
- Sauté onions until translucent, then add garlic and chilies.
- Add curry powder and cook until fragrant.
- Pour in coconut milk and fish stock, add kaffir lime leaves.
- Simmer sauce until it reaches desired thickness.
- Add fish pieces and cook until just done.
- Season with salt and pepper to taste.
- Serve with lime wedges and optional yogurt.
Notes
- Can be made ahead – prepare sauce up to 2 days in advance, add fish just before serving.
- Substitute kaffir lime leaves with 1 tsp lime zest plus ¼ tsp bay leaf if unavailable.
- For vegetarian version, use firm tofu and vegetable stock.
- If sauce is too thin, simmer longer or add cornstarch slurry.
- Adjust chili amount for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 80mg
Keywords: fish curry, seafood curry, spicy fish curry, Asian curry, white fish recipe
