Fish in Coconut Curry Sauce

I am always so excited for Sundays to make dinner. The week is usually such a busy one that I can't really make anything too fancy. I'm either too tired to even care what I'm making, or getting ready to rush out and just don't have much time to put in too much effort. So when Sunday comes, I go all the way in.

This Sunday was no different. Dinner turned out to be a white fish, fried and left to sit in a creamy coconut curry sauce that created so much flavor while it simmered. This flavorful dish took me all of 30 minutes to make so can easily be done on a weeknight. But this 30-minute dinner is fit for a queen and tastes as though you slaved making the sauce for hours.

This dish incorporates some Caribbean staples.

Coconut milk is a must have. Normally we make our own batch from scratch every time. Get a dry coconut (with a little bit of water in it), crack it open and blend with a little water and strain. But sometimes I am a bit lazy, I am always stocked up with my coconut milk in the tins.

Along with the coconut milk is my favorite condiment, curry!! Yes!! All simmered together and slowly thickened to a nice sauce to cover the fish.

I quickly fried up my fish in a half "bath". Have I mentioned I'm afraid of frying foods? I have no idea why. So deep frying hardly ever happens in my house. I do a "half" fry and turn my pieces over after they are golden.


The richly flavored sauce lets you want to eat the fish all alone, but I usually force myself to pair it with some plain white rice and vegetables. If you are not like me and have a rice cooker, you can easily throw the rice in while the fish is frying since you don't have to monitor it. If you are like me and think you need to "pot check", then get your rice in your pot when you add the sauce to the fish.

As I mentioned it's an easy dish and doesn't call for too many extra ingredients. Everything is basic pantry staples.


I used king fish steaks that I got fresh from the market, but you can easily use any fish that can stand up to a little frying. Salmon steaks or even tilapia would do. Tilapia would just require a little less simmering in the sauce since it is not as firm as salmon or king fish. Just make sure the sauce has thickened up more in the sauce pan before throwing it over the fish

Can I confess that I start eating this before it gets to the table?

Once you get a piece of fish, you just can't stop taking another bite.

This is definitely a winner!