Go Back
–+ servings
A pot of curry fish with a slice of fish and butter cassava on a plate.

Curry Fish in Coconut Milk

This Caribbean-style fish in coconut milk features golden fried fish simmered in a rich coconut curry sauce. It's full of bold flavor and perfect with rice, cassava, or dumplings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Inactive time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 pounds sliced fish kingfish steaks recommended
  • 2 tablespoons green seasoning
  • 2 teaspoons salt
  • Juice from 1 small lime
  • 2 flavoring peppers chopped (optional)
  • 1 to 1½ cups flour as needed
  • 1 teaspoon black pepper
  • Oil for frying
For the Coconut Curry Sauce
  • 3 tablespoons oil or butter
  • ½ cup chopped onions
  • 1 hot pepper sliced (remove seeds/membrane for less heat)
  • 3 tablespoons curry powder
  • Reserved seasoning from the fish
  • ½ cup water
  • 1½ cups coconut milk make your own
  • 2 sprigs thyme
  • Salt and black pepper to taste
  • 1 tablespoon roucou optional, for color

Method
 

Prepare the fish
  1. Wash and clean fish with water and lime juice. Discard water and pat fish dry.
  2. Season fish with green seasoning, salt, lime juice, and flavoring pepper. Marinate for at least 30 minutes.
  3. Remove fish from seasoning (reserve the seasoning for the sauce).
  4. Lightly coat each fish piece with flour.
  5. Heat oil and shallow fry fish until golden brown on both sides.
  6. Remove and drain on paper towels.
Make the coconut curry sauce
  1. In a wide saucepan, heat oil or butter.
  2. Add onions, reserved seasoning, and sliced hot pepper. Sauté until translucent.
  3. Stir in curry powder and water. Let cook until slightly reduced and curry thickens.
  4. Add coconut milk, thyme, salt, and pepper. Simmer until slightly thickened.
  5. Taste and adjust salt as needed.
  6. Gently place the fried fish into the sauce, spoon sauce over, and simmer on low for about 10 minutes.

Notes

  • For a milder dish, deseed the hot pepper.
  • Roucou adds a vibrant color but is optional.
  • Use firm fish like kingfish, salmon, or tilapia to prevent breakage.
  • Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop.

Tried this recipe?

Let us know how it was!