Caribbean-inspired

Caribbean Coconut Curry Fish with Rice

White fish simmers gently in coconut curry sauce with peppers, ginger, thyme, lime, and rice for a bright Caribbean-inspired dinner.

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Caribbean Coconut Curry Fish with Rice

This fish curry is designed to be weeknight-realistic: build a coconut sauce, slide in the fish, and let gentle heat do the work.

The sauce carries curry powder, ginger, garlic, thyme, peppers, and lime, so the fish does not need a complicated marinade.

The main rule is not to boil the fish.

A quiet simmer keeps the pieces intact and tender, especially if you use cod, snapper, or another firm white fish.

I serve it over rice because the sauce is the point.

It also gives the Caribbean-inspired cuisine page another seafood option beside the bean and sweet potato bowls.

For something else to cook in the same spirit, try Caribbean Curry Chickpea Sweet Potato Bowls or Jamaican Jerk Sweet Potato Black Bean Bowls.

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Directions

  1. Season fish with 1/2 teaspoon salt and set aside while starting the sauce.
  2. Heat olive oil in a wide skillet over medium heat. Cook onion and bell pepper until softened, about 6 minutes.
  3. Add garlic, ginger, curry powder, thyme, and remaining salt and cook for 1 minute.
  4. Pour in coconut milk and broth and simmer for 8 minutes.
  5. Nestle fish into the sauce, cover, and simmer gently for 6 to 8 minutes, until the fish flakes easily.
  6. Finish with lime juice and cilantro.
  7. Serve over rice with extra lime.

Nutrition

Nutrition Information

Estimated per serving: 560 calories, 38 g protein, 50 g carbohydrates, 24 g fat.

Variations

Recipe Variations

- Add spinach during the last 2 minutes of simmering.
- Use shrimp and reduce the final simmer to 3 to 4 minutes.
- Serve with coconut rice for a richer bowl.

Notes

  • Cod, snapper, halibut, or haddock all work.
  • Keep the simmer gentle so the fish does not break apart.
  • Add sliced chile if you want a hotter curry.

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