Easy Coconut Curry Fish
Coconut milk adds delicious flavor to this Sri Lankan-inspired dish.
Servings: 4 Servings
Calories: 164kcal
Ingredients
- 1 tablespoon olive oil
- ¾ teaspoon fennel seeds
- 1 small red onion sliced
- 1 clove garlic minced
- 1 cup grape tomatoes 8 oz, halved
- ¼ teaspoon turmeric
- ¾ teaspoon dried basil
- ⅛ teaspoon cayenne
- 1 teaspoon kosher salt
- 4 fillets fish (tilapia, flounder or cod) 1 lb fillets
- 1 cup coconut milk
Instructions
- Heat oil in a large skillet over medium-high heat. Add fennel seeds and onion and cook 3 min. Add garlic, tomatoes, turmeric, basil, cayenne, salt and ½ cup water and bring to a simmer; cook for 6 to 7 min or until liquid is reduced by half.
- Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently and bring to a simmer; fish is done when it's opaque. Serve fish with sauce.
Notes
I also make this with chicken or shrimp. I cut the chicken into thin cutlets so it cooks in about the same time as tender fish.
Nutrition
Calories: 164kcal | Carbohydrates: 6g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Sodium: 592mg | Potassium: 252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 7.9mg | Calcium: 28mg | Iron: 2.3mg
