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Perfect Kosher Fish Curry With Coconut Milk

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

PareveFish

Coconut fish curry starts with whole cumin, coriander and cardamom bloomed in oil, then builds a sauce of golden onion, garlic, ginger, tomatoes, turmeric and chili, simmered with coconut milk. Chunks of white fish poach gently in the sauce, finished with lime and cilantro.

Building Layers of Flavor

Toast the whole spices in the oil until fragrant, then cook the onion slowly until golden and sweet. Add the ginger and garlic, then the tomatoes, and cook until they break down. Stir in the ground spices and coconut milk. The fish goes in last and cooks for just a few minutes. Reduce the cayenne for a milder curry.

Kosher Notes

This curry is pareve. Halibut, cod and mahi-mahi are kosher. Check that your coconut milk carries a pareve hechsher.

Make-Ahead

Make the sauce up to 2 days ahead and add the fish when reheating. Serve with basmati rice.

Perfect Kosher Fish Curry With Coconut Milk
This aromatic coconut fish curry combines perfectly bloomed spices with tender white fish in a rich, creamy sauce that's completely kosher and absolutely delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 2 lbs firm white fish fillets halibut, cod, or mahi-mahi, cut into 2-inch pieces
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 green cardamom pods lightly crushed
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 inches fresh ginger peeled and minced
  • 2 medium tomatoes diced
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 can full-fat coconut milk 14 oz can
  • 1 teaspoon kosher salt or to taste
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped, for garnish

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Method
 

  1. Pat the fish pieces completely dry with paper towels and season lightly with salt. Set aside at room temperature while you prepare the curry base.
  2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds, coriander seeds, and cardamom pods. Cook for 1-2 minutes until fragrant and the seeds start to pop.
  3. Add the chopped onion to the pot and cook for 8-10 minutes, stirring occasionally, until golden brown and softened.
  4. Stir in the minced garlic and ginger, cooking for another minute until very fragrant.
  5. Add the diced tomatoes, turmeric, ground cumin, paprika, and cayenne. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and form a thick sauce.
  6. Pour in the coconut milk and bring the mixture to a gentle simmer. Add 1 teaspoon of salt and taste for seasoning.
  7. Carefully nestle the fish pieces into the simmering curry. Cover and cook for 8-10 minutes, or until the fish flakes easily with a fork. Don't stir vigorously to avoid breaking up the fish.
  8. Remove from heat and gently stir in the lime juice. Taste and adjust salt and lime juice as needed.
  9. Garnish with fresh cilantro and serve immediately over basmati rice.

Notes

The curry can be made up to the point of adding the fish and refrigerated for up to 2 days. Reheat gently before adding the fish. Leftover curry keeps for 2 days in the refrigerator, but the fish texture won't be as tender when reheated. For a milder curry, reduce the cayenne to 1/4 teaspoon. You can substitute the fresh tomatoes with one 14.5 oz can of diced tomatoes, drained.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 342
% Daily Value*
Total Fat 22g 28%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 485mg 21%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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