Easy Kosher Fish And Vegetable Curry With Coconut Milk

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I first stumbled upon this fish curry recipe during a particularly busy weeknight when I needed something comforting but quick. My usual chicken curry wasn’t going to work because I’d already had meat at lunch, and I wanted something that would still feel substantial. That’s when I remembered how beautifully white fish takes on the flavors of coconut milk and warm spices.

This curry has become my go-to when I want something that tastes like it took hours but actually comes together in about 30 minutes. The key is using a firm white fish like cod or halibut that won’t fall apart when you simmer it in the coconut milk. I’ve learned to cut the fish into larger chunks than you might think you need because they do shrink slightly as they cook.

Building Layers of Flavor in Fish Curry

What makes this version work so well is the order of operations. You build the flavor base first with onions, garlic, and ginger, then bloom your spices in that aromatic mixture before adding the coconut milk. The vegetables go in next so they have time to soften, and the fish gets added at the very end for just a few minutes of gentle cooking. This prevents the fish from becoming tough or stringy.

Perfect Timing for Tender Fish

I love serving this over basmati rice with some fresh cilantro and a squeeze of lime. It’s hearty enough for a family dinner but elegant enough when you want to impress guests. The leftovers are fantastic the next day, though I recommend storing the fish and sauce separately if you can.

Easy Kosher Fish And Vegetable Curry With Coconut Milk - Indian recipe
I first stumbled upon this fish curry recipe during a particularly busy weeknight when I needed something comforting but quick. My usual chicken curry wasn't going to work because I'd already had meat at lunch, and I wanted something that would still feel substantial. That's when I remembered how beautifully white fish takes on the flavors of coconut milk and warm spices. This curry has become my go-to when I want something that tastes like it took hours but actually comes together in about 30 minutes. The key is using a firm white fish like cod or halibut that won't fall apart when you simmer it in the coconut milk. I've learned to cut the fish into larger chunks than you might think you need because they do shrink slightly as they cook. What makes this version work so well is the order of operations. You build the flavor base first with onions, garlic, and ginger, then bloom your spices in that aromatic mixture before adding the coconut milk. The vegetables go in next so they have time to soften, and the fish gets added at the very end for just a few minutes of gentle cooking. This prevents the fish from becoming tough or stringy. I love serving this over basmati rice with some fresh cilantro and a squeeze of lime. It's hearty enough for a family dinner but elegant enough when you want to impress guests. The leftovers are fantastic the next day, though I recommend storing the fish and sauce separately if you can.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can full-fat coconut milk 14 oz can
  • 1 cup vegetable broth or water
  • 2 medium carrots sliced into coins
  • 1 red bell pepper red bell pepper cut into strips
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 1/2 pounds firm white fish fillets cod, halibut, or tilapia, cut into 2-inch chunks
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

  1. Heat oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
  2. Add minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Add cumin, coriander, turmeric, and cayenne pepper to the pan. Stir constantly for 30 seconds until the spices are fragrant and well combined with the aromatics.
  4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  5. Add carrots, bell pepper, and green beans to the simmering liquid. Cook for 8-10 minutes until vegetables are tender-crisp.
  6. Season the fish chunks with salt and pepper. Gently add them to the curry, nestling them into the liquid. Simmer for 5-7 minutes until fish is cooked through and flakes easily with a fork.
  7. Remove from heat and stir in lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  8. Serve immediately over steamed rice, garnished with fresh cilantro.

Notes

Fish can be substituted with any firm white fish. Avoid delicate fish like sole or flounder as they'll break apart. Vegetables can be varied based on preference - try zucchini, cauliflower, or sweet potatoes. Curry can be made up to 1 day ahead, but store fish and sauce separately and reheat gently. Freezing is not recommended as the fish texture will suffer.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 650mg 28%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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