Name: Creamy Indian Coconut Fish Curry with Fresh Herb Chutney
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz white fish fillet (cod or halibut), skinless and boneless; 1/2 tbsp coconut oil; 1/2 small yellow onion, finely diced; 1-inch piece fresh ginger, peeled and minced; 2 cloves garlic, minced; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/4 tsp red chili powder (adjust to taste); 1 medium ripe tomato, diced; 3/4 cup full-fat coconut milk; 1/2 tsp salt (or to taste); Freshly ground black pepper; Juice of 1/4 lime; 1 tbsp cilantro leaves, chopped (plus more for garnish); 2-3 thin slices fresh red chili (for garnish); 1/4 cup water (as needed); For the Herb Chutney:; 1/2 cup fresh cilantro leaves, packed; 1/4 cup fresh mint leaves, packed; 1/2 small green chili (serrano or jalapeño, seeded for milder heat); Juice of 1/2 lime; 1/2 small garlic clove; 1/2 tsp sugar (optional); 1/4 tsp salt; 2-3 tbsp cold water

Creamy Indian Coconut Fish Curry with Fresh Herb Chutney

CrushedLemon1034

This Creamy Indian Coconut Fish Curry is a 30-minute flavor journey, balancing gentle heat, fresh ginger, and the sunny color of turmeric in a coconut-rich sauce. The fish stays meltingly tender thanks to gentle simmering, while fresh tomato and lime add bright acidity to cut through the richness. The crowning touch: a vibrant green cilantro-mint chutney that’s zesty, cooling, and so easy to blend. Paired with rice (or cauliflower rice for paleo diners), this dish delivers both comfort and excitement—the perfect weeknight Indian-inspired meal with restaurant-level flair.

Ingredients

Instructions

Pat the fish fillet dry and cut into large bite-sized chunks. Season lightly with salt and pepper; set aside.
Heat coconut oil in a medium nonstick skillet over medium heat. Add onion and sauté until soft and translucent, about 3-4 minutes.
Add ginger and garlic, stirring until fragrant, 1 minute. Sprinkle in turmeric, coriander, cumin, and chili powder. Toast spices while stirring for 30 seconds to develop aroma.
Add diced tomato and a pinch of salt. Cook, stirring, until the tomato softens and becomes jammy, about 3 minutes.
Pour in coconut milk and 1/4 cup water, stirring to combine. Bring to a gentle simmer, taste and adjust salt as needed.
Nestle the fish pieces into the sauce. Reduce heat to low and gently simmer, uncovered, for 8-9 minutes, spooning sauce over fish occasionally, until the fish is just cooked through and tender (do not boil; avoid stirring vigorously to keep fish intact).
Add lime juice and chopped cilantro to the curry. Remove from heat. Taste and adjust seasoning if needed.
While the curry simmers, make the herb chutney: Combine cilantro, mint, green chili, lime juice, garlic, sugar (if using), salt, and cold water in a small blender. Blend until very smooth and bright green, adding a bit more water if needed for a drizzling consistency. Taste and adjust salt or lime.
To serve: Spoon the fish curry into a shallow bowl. Drizzle generously with herb chutney. Garnish with extra cilantro and sliced red chili. Serve immediately with steamed basmati rice or cauliflower rice for a paleo-friendly option.