Fish Curry

There are a lot of people who think that healthy eating means sacrificing flavor and eating bland dishes. One of the things I love most about what I do is proving those people wrong. With a little creativity and motivation, the world of healthy eating can be filled with more deliciousness than you could ever imagine. This dish is the perfect example of that.

The coconut curry sauce flavored with fresh ginger, garlic, basil, and curry powder is beyond creamy and loaded with bright and bold flavors. With the addition of a protein-packed white fish like cod to soak up all the flavors, the result is a show stopping dish. This dish works wonderfully served over rice or cauliflower rice for a complete meal that you won’t be able to get enough of.

Because this curry dish is even better the next day, it makes the perfect meal prep recipe during busy weeks. Whether you’re cooking for one or hosting a dinner party for a crowd, this simple and delicious dish is a surefire hit. Don’t just take my word for it, see for yourself!

Key Ingredients and Easy Swaps

This flavorful recipe comes together with just 10 ingredients. The key ingredients used to bring this dish to life include:

• Firm white fish: Any mild-flavored, quick-cooking fish fillets work great in this dish. Options include cod, haddock, pollock, tilapia, bass, grouper, and halibut.
• Coconut milk: I use lite coconut milk for this recipe, but feel free to use the full-fat kind if you’re following a paleo, keto, or Whole30 diet.
• Curry powder: This vibrant spice mix is bursting with incredible flavors that perfectly complement the other ingredients in the dish.
• Ginger: This flavorful ingredient is a classic component of any good curry dish.
• Basil: The fresher the better! Adding a fresh herb like basil brightens up the whole dish and adds a ton of flavor.
• Garlic: Fresh is best, but garlic powder can be used in a pinch if you don’t have any fresh garlic cloves at home.

What is Curry Powder?

While many people believe curry powder to have originated from India, it was actually created by the British to replicate Indian food. The powder is a blend of herbs and spices that can vary, but the base is always turmeric. This is what gives curry powder its rich golden hue. Ingredients commonly added to curry powders include cumin, cardamom, curry leaves, coriander, cloves, garlic, fennel seed, fenugreek, dried chilies, ginger, and mustard seed. Curry powder is typically used to add bold flavor to soups, stews, sauces, and marinades. Here is an easy homemade curry powder.

What is the best fish to use for curry?

Any firm white fish works well in curry dishes. These are typically the most affordable and hold up really well during the cooking process. I tend to go for cod, but you can use any firm white fish you like. Haddock, pollock, bass, grouper, and halibut all work well.

What to Serve With Fish Curry

I love serving this bright and savory dish alongside grilled or toasted naan bread for dipping. It pairs wonderfully with foods like rice and potatoes that can absorb the flavors of the curry, as well as simple veggies and refreshing salads that balance out those rich flavors. Here are some of my favorite side dishes to serve with fish curry:

• Instant Pot Brown Rice
• Coconut Cilantro Cauliflower Rice
• Easy Roasted Potatoes
• Sauteed Broccoli

Serving and Substitution Tips

These are some of my some tips for serving styles and substitutions for this dish:

• For an eye-catching presentation, garnish the dish with additional freshly chopped basil just before serving.
• I typically use cod in this dish, but any firm white fish will work. You’ll want to avoid oily fish like sardines and herring, delicate fish like sole, and fish that can get dry when cooked like tuna. 
• While fresh garlic, ginger, and basil will yield the most flavorful results, any of these can be subbed out for the dried varieties in a pinch. However, switching from fresh to dried ingredients will alter the overall taste of the dish.
• This dish can easily be taken in an Indian or Thai direction depending on what you like. Using an Indian curry powder will bring a more Indian style curry flavor to the dish. For a Thai style curry, choose a red or green curry paste and consider adding some fish sauce and fresh lime juice. This recipe is really a blueprint for an easy fish curry that can be taken in many directions.

How to Store This Dish

While fish curry can easily be stored in the fridge, it’s a bit trickier to store it in the freezer. The curry sauce itself freezes perfectly fine, but cooked fish can become tough when reheated. If you choose to freeze the leftovers, I would either remove the fish and freeze the sauce on its own or be prepared for the fish to be slightly altered in texture when you reheat it.

These are the two ways you can store this dish:

• In the fridge in an airtight bag or container for up to 2-3 days.
• In the freezer in an airtight bag or container for up to 2-3 months.