Coconut Curry Fish
Updated Jan. 22, 2026
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2medium red bell peppers, deseeded and sliced into ¼-inch-thick strips
- 2medium green bell peppers, deseeded and sliced into ¼-inch-thick strips
- 1medium onion, sliced
- Kosher salt and freshly cracked black pepper
- 1½tablespoons Jamaican curry powder (hot or mild)
- 2garlic cloves, minced
- 1tablespoon grated ginger
- 4(6-ounce) fillets frozen fish, such as whiting or cod
- 1(14-ounce) can coconut milk
- 1lime
- 2scallions, trimmed and thinly sliced, for garnish
- Fresh cilantro leaves and tender stems, for garnish
- White rice or couscous, for serving
Nutritional analysis per serving (4 servings)
486 calories; 30 grams fat; 20 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Step 2
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Step 3
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Step 4
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
Private Notes
Comments
Delicious but after trying this a couple times, by the time the frozen fish (1" thick frozen Cod fillets) is fully cooked, the peppers are overcooked. Next time I will saute peppers and onion for a couple minutes and set aside. Then cook garlic/ginger/curry before adding the Cod in with the coconut milk (plus saute juice) and simmer for at least 10 mins before adding pepper mix back in to finish.
It's just a question, JP and not pretentious in the least. Usually recipes call for fresh, so is there a reason for frozen fish?
Where do you find Jamaican curry powder? Is it generally available?
I thought this was really bland. Next time I'll add a jalapeno or thai pepper. Also, the pieces of fish weren't of even thickness so by the time the thickest ones were cooked the thinnest one was mush. Next time I'll account for this. As for the peppers and onions being overcooked, I've learned that bell peppers cook much faster than onions so I start off by sauteing the peppers, then added the onions and cooked to "crisp tender." Any suggestions for making the sauce thicker?
1. Made Jamaican curry powder from scratch. Found a recipe, bought a lot of the necessary seeds, toasted them, ground it up 2. Used fresh cod. Delicious but needed to be salted before going into the pot 3. Only used two peppers instead of four and it was plenty 4. This is a GREAT foundation but there's loads of cool places to take it. Next time we're going to add yam for extra bulk, and our outside-the-box idea is to stir in a tablespoon or two of white miso for salty funky umami-ness.
We really enjoyed this recipe, it takes a bit longer than 30 mins to make but still quite fast! We will make it again! Used Cod tenderloins, worked great. Next time I think I will add more ginger and garlic. Looking forward to the leftovers!