Coconut Curry With Fish And Vegetables

This Coconut Curry with Fish and Vegetables is a delicious and flavorful dish from Guinean cuisine that is perfect for a cozy dinner at home.

Coconut Curry With Fish And Vegetables

Ingredients

  • 1 lb white fish fillets, such as tilapia or cod
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup chicken or vegetable broth
  • 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
  • Salt and pepper to taste
  • Cooked rice or crusty bread, for serving

Instructions

  1. In a large skillet, heat the coconut oil over medium heat.
  2. Add the chopped onion, garlic, and ginger, and sauté until the onion is soft and translucent.
  3. Stir in the curry powder and cook for another minute to toast the spices.
  4. Pour in the coconut milk and broth, and bring the mixture to a simmer.
  5. Add the fish fillets and mixed vegetables to the skillet, and simmer gently until the fish is cooked through and the vegetables are tender.
  6. Season the curry with salt and pepper to taste.
  7. Serve the coconut curry over cooked rice or with crusty bread.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
18g
Fiber
5g

Supplies

Large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

This coconut curry pairs well with steamed rice or crusty bread. Garnish with fresh cilantro or lime wedges for an extra burst of flavor.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$15