Coconut Curry Fish Recipe (2024)

It's just a question, JP and not pretentious in the least. Usually recipes call for fresh, so is there a reason for frozen fish?

Delicious but after trying this a couple times, by the time the frozen fish (1" thick frozen Cod fillets) is fully cooked, the peppers are overcooked. Next time I will saute peppers and onion for a couple minutes and set aside. Then cook garlic/ginger/curry before adding the Cod in with the coconut milk (plus saute juice) and simmer for at least 10 mins before adding pepper mix back in to finish.

Where do you find Jamaican curry powder? Is it generally available?

Jamaican Curry Powder recipe:africanbites.com/jamaican-curry-powder/chilipeppermadness.com/recipes/jamaican-curry-powder/ (this recipe has fewer ingredients)The distinguishing feature, vs. Indian-type curry powder, is that it's heavy on allspice (native to the Caribbean), turmeric, mustard seed, and cumin+coriander. Other than that, you can improvise with what you like and what's lying around.Buy whole spices and grind what you need.

This is fast and tasty. I recommend adding a little bit of fish sauce to round it out.

I think the point of suggesting frozen fish is that this is a curry, and doesn’t need expensive fresh fish. Frozen is fine.

fish you buy is often frozen and then thawed. Some of the best fish I buy is flash frozen from a known reputable source. Some frozen fish can be of better quality than fresh fish.

As a person who has family from the Caribbean, this dish really lacked flavor and I had to add extra seasonings to give it flavor. Please don’t listen the recipe and season your fish.

I really liked this dish. It doesn't matter if you use fresh or frozen fish just time the cooking accordingly. I did double up on the garlic and ginger. Such a perfect cold weather meal. Would be just as good with tofu.

Why frozen fish?

Sounds yummy. If making it with fresh fish, you would probably want to wait until the coconut milk is bubbling before adding the fish, so it doesn’t overcook. Could maybe add a bit of palm sugar too.

This is another nice quick and flexible dish, meaning...fish can be various types or a mix. I used Basa. I used bell peppers but not a red one, so I added one medium Roma tomato diced fir color. Vegetable quantity could have been a bit more...use all four bell peppers. Cauliflower or zucchini would work instead. Use lots of curry! But it’s really that little after taste of the 1 tbsp of fresh, minced ginger that makes it. Don’t skimp there!

Olive oil? Why not coconut oil to stay with the overall flavour?

Used hot curry, more onion, and substituted cubed sweet potato for the bell pepper. Quick, easy, and very good.

I think (?) the whole point of specifying frozen fish is that you can put the frozen filets right in the pot. That’s what I did and it worked out great. The curry was nice and thick. Definitely makes for an easy weeknight meal and if you find a brand you like you can always have fish on hand.

I think the success of this depends on your curry powder. I made as directed, except for replacing the peppers with bok choy because we don’t care for peppers. I had a great curry powder bought in Jamaica. I will make again-so yummy!

I've cooked this 3 times. Each time I double the garlic, ginger, and curry powder to give it more flavor. It's always very "soupy" and not a curry when I'm done, so I let it simmer uncovered for another 15ish minutes. The veggies are too soft at that point, but still taste great. FYI. This recipe as followed is not a curry, it's a curry-flavored broth with veggies and fish. Use fresh fish and simmer uncovered for the best results.

Amazing and delicious Instead of white fish, I cut up salmon and shrimp instead As others recommended I used extra garlic and ginger. Don’t like the flavor of cooked green pepper so I just used 2 red bell peppers which was enough. Don’t need 4.

I made this the first time exactly as written. It was very good and the work to taste ratio was also very good.This time I doubled the garlic, doubled the ginger, and added two tbs of Jamaican curry. It’s on the road to phenomenal.

Easy to make vegan! I subbed butternut squash cubes for the fish and it was easy and delicious.

I found this to be a bit bland and too much coconut milk. I agree with the person below, peppers get overcooked, so sauté and remove and add them in at the end. I used fresh Halibut. No reason to use frozen fish where I live. Fish sauce would be a good addition.

This was way too bland for me. IF there’s a next time I will double up on garlic and ginger and use a curry paste instead of powder. Cutting the fish into chunks might be a good idea but I’ll cut down on cooking time.

Disappointing. I made the curry powder from scratch, toasting all the whole seeds. i followed the recipe pretty much from there (added lime zest and used a wok). The well-cooked peppers didn't bother me but the lack of flavor did. I don't think it particularly added anything to the fish.

Made this last week and it was "meh", it won't be in my rotation. This recipe could really use some chopped peanuts to add crunch along with the scallions. The other thing is the vegetables were mushy by the time the fish was cooked.

Very nice indeed, adds a delightful variety to the usual dinner menu. Thanks to the readers who supplied Jamaican curry powder recipes--I'll try next time. I was rushed tonight, so used a standard curry powder plus a good swig of cumin and allspice; the flavor was great. I also added spinach to the veg before inserting (fresh) hake (merlu, here in France) etc, simmered 10 minutes and it was perfect. Couldn't see the point of using frozen fish and overcooking the vegs!

A quick, flavorful dinner. Followed advice of other posts - sautéed onions and peppers in coconut oil and set aside to add back at the end. Used 2T of a Vietnamese curry powder I had on hand with the ginger and garlic, deglazed with white wine then added the coconut milk, three chopped Thai chilis and cod from Costco (previously flash frozen) - it was perfect and cooked in about 8 minutes. Served with rice.

I also found this rather flavorless in spite of adding twice as much ginger. My pot was full of peppers and onions and I tried to make a well to saute the spices, but it didn't work well. If I make this again, I would saute the curry powder (I'd double it), garlic, and ginger in a separate pan and then add the oily, spicy mixture to the pot.

Didn’t love the mix of coconut milk and straight curry.

Did anyone use Indian curry powder? This looks delicious

Family loved it. But half a lime would be better than one, which dominates the flavour.