- Recipes | Weeknight Supper
Quick Fish Curry with Coconut Milk & Lemongrass
If you’re looking for a simple, flavourful fish curry recipe that is easy enough to make on a weeknight look no further than this Quick Fish Curry with Coconut Milk and Lemongrass! Ready in just 20 minutes and served with a side of fluffy, herby rice this healthy coconut fish curry recipe is sure to make your regular rotation.
There are so many things to love about this simple Indian-inspired fish curry with coconut milk. It’s aromatic, creamy yet dairy free. It’s packed with veggies like onions and fresh spinach, but barely involves any chopping compared to other curry recipes out there.
And because it is made with a couple of pieces of tender, flaky cod loin (or whatever sustainable fish you have available) it is a healthy dinner option too.
Ingredients
- cod loin (or any other thick, flaky white fish that is sustainably sourced where you live, hake works really well in this recipe too. And I know we said white fish, but trout and salmon would also be amazing here too. Looking for the Marine Stewardship Council mark is a good start checking local sustainability.)
- onion
- garlic cloves
- lemongrass stick
- medium curry powder (this recipe is quite flexible, just use whatever blend you usually use)
- sunflower oil (or any other neutral oil with a high smoking point)
- coconut milk
- fresh spinach (you could substitute with thawed, frozen spinach if you don’t have any fresh to hand)
- basmati rice
- spring onion (for serving)
- lime wedges (for serving)
- chilli (fresh sliced or dried chilli flakes would both be delicious sprinkled over the top of this curry!)
- fresh coriander (be generous with it!!)
Making The Perfect Herby Rice
If we may say so ourselves, we think this method for cooking basmati rice is brilliant, yielding perfectly cooked, fluffy and tender rice every time. We’ve added fresh coriander here for freshness and to compliment the curry, but feel free to add whatever herbs suit what you’re serving it with.
A few more dishes this herby rice would be delicious with:
- Dhal with Sweet Potatoes and Coconut Milk
- Harissa Yogurt Chicken Thighs
- Salmon Curry with Chickpeas and Tomatoes
- Buttery Roasted Salmon with Garlicky Tomatoes
Frequently Asked Questions
Yes! Feel free to double or halve the recipe — you can’t reheat a fish curry, so I wanted this recipe to only feed two and be easily halved so you don’t have any leftovers.
With the onion base, lemongrass, garlic and coconut milk a Thai-style curry paste would be delicious here. Use 3 tbsp, and season to taste with fish sauce (for saltiness) and lime juice (for freshness) as every brand and variety is seasoned differently.
The key is to discard the super tough bits and use a very, very sharp knife! But if you’d prefer to use a paste stir it into the onions just before you add the coconut milk. Brands vary in strength, so check the jar for the right amount to use for 1 lemongrass stick.
You Might Also Enjoy
- One Pan Fish with White Beans and Tomatoes
- Teriyaki Salmon Bowl Recipe with Sushi Rice
- Korean-inspired Gochujang Fish Cakes
- North African White Fish in Tomato Sauce
- Easy Hot Honey Sesame Salmon Recipe
Quick Fish Curry with Coconut Milk & Lemongrass
This simple, speedy Coconut Cod Curry recipe is perfect for busy weeknights! Packed with aromatic garlic and lemongrass, flaky, tender pieces of cod and lots of spinach it is as healthy as it is tasty – it’s also served with a delicious herby rice, all in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Dinner
- Diet: Gluten Free
Ingredients
- 280g cod loin
- 1 onion
- 2–3 garlic cloves
- 1 lemongrass stick
- 2 tbsp medium curry powder
- sunflower oil
- 200ml coconut milk
- 250ml water
- large handful of fresh spinach
- 1 cup basmati rice
- diced spring onion, to serve
- 1/2 lime, to serve
- fresh or dried chillies, to serve
- coriander, to serve
Instructions
- Dice the onion, grate the garlic and the lemongrass (discarding the bottom half) and soften in a pan with some sunflower oil for a few minutes.
- Stir through the curry powder then add the water followed by the coconut milk and simmer for 5 minutes.
- Dice the cod into cubes and add to the curry along with the spinach and simmer for a few more minutes.
- For the rice firstly rinse with cold water. Add to a pan with cold water 1/2 inch above the surface of the rice. Bring to the boil and once the water has absorbed cover with a tea towel and lid and allow to steam for 5 more minutes.
- Fluff up the rice with a fork and stir through lots of chopped coriander.
- Serve up the curry in a bowl with lots fluffy rice, plenty of curry and the sauce and top with diced spring onion, an optional squeeze of lime, lots of chopped coriander and as much chilli as you desire.
