Name: Coconut Fish Curry with Vegetables
Prep time: 5 min
Total time: 35 min
Yield: serves 4 people
Cuisine: Indian
Ingredients: 2 trout fillets (220g or 1/2 pound per fillet); juice of one lemon; 2 tbsp canola oil; 4 cloves of garlic; 1 dried chili (optional); 2 cm (1-inch) piece ginger, peeled; 1/2 tsp black cumin Kotányi; 1/2 tsp cumin Kotányi; 1 tsp curry powder Kotányi; 1 tsp garam masala Kotányi; 1 onion; 2 carrots; 100 g fresh tomatoes or diced canned tomatoes (1/2 cup); 800 ml coconut milk (2 cans); 80 g sugar snap peas (3 ounces) (fresh or frozen); 2 tbsp lime juice

Coconut Fish Curry with Vegetables

Homemade curry is one of the most comforting, delicious dishes you can make. They are rich in flavor, they smell unbelievable, and most recipes allow you to add available ingredients or switch some up. On our blog, there are already many curry recipes. Some are meatless, most of them are with chicken, and now we are super excited to add a brand new with fish and peas. It’s light, delicious, and full of aroma. If you don’t have all the veggies you need or if you don’t have a specific fish, don’t worry, there’s plenty of room to play around, more about that in the description below.

Coconut Milk Fish Curry

light curry, full of flavor and incredible aromas
use available fish and veggies (some ideas below)
full of delicious Kotányi spices
gluten-free, grain-free and dairy-free
amazing weeknight dinner, perfect for all curry lovers
made in just 35 minutes
made in only one pan

How to make fish curry

The cooking time is super quick (35 minutes) and simple. This is how we do it:

Marinade. Place the fish fillets on a plate, season and drizzle with lemon juice. With this simple marinade, the fish will transform and become more firm and flaky.
Cook spices and veggies. Pan-fry the spices with prepared vegetables. The spices will release so much flavor, and your whole kitchen will smell absolutely amazing.
Pour in the coconut milk, which will make the curry rich, creamy, and full of flavor.
Add sugar snap peas and trout fillets. The key is not to overcook your sugar snap peas. They need to be beautifully green and still have a bit of a bite. It's also super important not to overcook the fish.
Serve with chopped coriander or parsley and serve with a side of cooked basmati rice.

Which fish and veggies to use for this Coconut Fish Curry

Feel free to follow this recipe step by step, but if you don't have all the necessary ingredients, don't stress. The magic of curry is that you can change a few ingredients and still get the most delicious homemade curry.

FISH

Choose a skinless and boneless fish fillet. It can be fresh or defrosted. Instead of trout, use:

cod
hake
halibut
salmon
sole

VEGETABLES

If you currently don't have fresh or frozen sugar snap peas at home or can't find them in your local store, use other veggies. These will work great.

green beans (fresh or frozen)
peas (fresh or frozen)
fennel (fresh)
celery (fresh)
okra (fresh)
pepper (fresh)

What to serve with Coconut Fish Curry with Vegetables

Simply serve this creamy Coconut Fish Curry with Vegetables with chopped coriander (cilantro) or parsley. Optionally sprinkle with black cumin and serve with cooked basmati rice. Another amazing side dish for this curry are homemade flatbreads, made in a pan.

How to store and freeze fish curry

You can store this tasty Coconut Fish Curry in two ways.

Place any leftover in an airtight container and cover it with a lid. Store in a fridge for up to 2 days. Before serving, transfer to a pot and bring to a boil, then serve. If necessary, add some liquid (water).

Feel free to make Fish Curry up to a month ahead and store it in the freezer. Store in a freezer bag or airtight container. Store in the freezer for up to 1 month. Before serving, transfer to a pot and bring to a boil, then serve. If necessary, add some liquid (water).

Try these amazing and creamy curry recipes too

Thanks to Kotanyi Slovenija for all the amazing spices that we absolutely adore and make our dishes richer. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

Ingredients

Coconut Fish Curry with Vegetables

2 trout fillets (220g or 1/2 pound per fillet)

juice of one lemon

2 tbsp canola oil

4 cloves of garlic

1 dried chili (optional)

2 cm (1-inch) piece ginger, peeled

1/2 tsp black cumin Kotányi

1/2 tsp cumin Kotányi

1 tsp curry powder Kotányi

1 tsp garam masala Kotányi

1 onion

2 carrots

100 g fresh tomatoes or diced canned tomatoes (1/2 cup)

800 ml coconut milk (2 cans)

80 g sugar snap peas (3 ounces) (fresh or frozen)

2 tbsp lime juice

Tools and equipment

cutting board

kitchen knife

pan with a lid

METHOD

trout fillets

Use skinless and boneless trout fillets. Cut each fillet into four equal size pieces. Place them on a plate and drizzle with freshly squeezed lemon juice. Season with salt and pepper and set aside until needed.
spieces and veggies

Place a pan with canola oil over medium-low heat. Add diced garlic, diced chili (optional), grated ginger, black cumin, and cumin. Stir to combine and cook for 2 - 3 minutes. Then add the curry powder, garam masala, diced onion, and sliced carrots. Stir and cook for another 5 minutes.
cook

Add fresh diced or canned diced tomatoes to the pan with the vegetables, cook for a minute, then pour in the coconut milk. Bring to a boil, then lower the heat and cook for 15 minutes (low simmer). Last but not least, add the sugar snap peas and the fish. Cook for 5 minutes over low heat. Then stir in the freshly squeezed lime juice and serve.
serve

Divide the Coconut Fish Curry with Vegetables between four plates. Serve with cooked basmati rice. Optionally sprinkle with chopped parsley or coriander and black cumin seeds.