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30-Minute Spiced Fish Curry – vegetarian recipe
Stav Kogan

30-Minute Spiced Fish Curry

Craving a restaurant-quality meal that's ready in 30 minutes? This Spiced Fish Curry is your answer! Imagine tender fish fillets swimming in a rich, golden coconut milk sauce, fragrant with turmeric, ginger, and fenugreek. It's the ultimate comforting, high-protein weeknight dinn
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 456
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) olive oil
  • 6 fresh curry leaves (or dried bay leaves)
  • 1 tbsp (15 g / 0.53 oz) fresh ginger, grated
  • 2 garlic cloves / 6g (0.21 oz), minced
  • 10.5 oz (300 g) 2 medium onions /, finely chopped
  • 0.5 tsp (1.5 g / 0.05 oz) ground turmeric
  • 1 tbsp (6 g / 0.21 oz) ground coriander
  • 2 tsp (5 g / 0.18 oz) ground cumin
  • 1 tsp (2.7 g / 0.1 oz) chili powder
  • 0.5 tsp (1.5 g / 0.05 oz) ground fenugreek
  • 2 cups / 16 fl oz / 475 ml unsweetened coconut milk
  • 1 lb (16 oz) / 454g cod fillets, cut into 2-inch pieces
  • 0.5 oz (15 g) 2 green chilies /, deseeded and finely chopped
  • 5 oz (150 g) 1 medium tomato /, chopped
  • 1 tsp (6 g / 0.21 oz) salt, or to taste
  • Chef's for the Best Spiced Fish Curry
  • Bloom Your Spices: Toast the ground spices in oil for 1-2 minutes before adding liquid. This crucial step releases their essential oils and creates a much deeper, more aromatic flavor.
  • Handle Fish Gently: Once the cod is in the pan, avoid over-stirring to prevent it from breaking apart. Gently spoon the sauce over the top to cook it through.
  • Fresh Curry Leaves: If possible, use fresh curry leaves instead of dried bay leaves. Their unique, pungent aroma makes a huge difference. Freeze any extras!

Method
 

  1. Prepare the aromatics by finely chopping the onions, grating the ginger, and mincing the garlic.
  2. Heat olive oil in a large, heavy-bottomed saucepan over medium heat.
  3. Add the curry leaves and fry for 1 minute until fragrant.
  4. Stir in the ginger, garlic, and onions.
  5. Sauté for 3 minutes until the onions are soft and translucent.
  6. Add all the ground spices: turmeric, coriander, cumin, chili powder, and fenugreek.
  7. Cook for 2 minutes, stirring constantly to toast them.
  8. Pour in the unsweetened coconut milk and stir until the sauce is smooth and uniform in color.
  9. Gently add the cod pieces, chopped green chilies, and chopped tomato to the simmering sauce.
  10. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, until the fish is opaque and flakes easily.
  11. Stir in the salt, adjust to your taste, and serve warm.
  12. Simmer, Don't Boil: Keep the heat on a medium-low simmer after adding the coconut milk.
  13. Boiling can cause the sauce to separate and lose its creamy texture.

Nutrition

Calories: 456kcalCarbohydrates: 13gProtein: 25gFat: 36.1g

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