Caribbean-inspired

Caribbean Coconut Curry Fish with Rice

Name: Caribbean Coconut Curry Fish with Rice
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 4 servings
Cuisine: Caribbean-inspired
Ingredients: 1 Tablespoon Olive Oil; 3 Cloves Garlic (minced); 1 1/4 Teaspoons Kosher Salt (divided); 1 Yellow Onion (thinly sliced); 1/2 Cup Chicken Broth; 2 Tablespoons Lime Juice (fresh); 3 Cups Cooked Rice; 1 Tablespoon Ginger (finely grated); 1 1/2 Tablespoons Curry Powder; 1 Can Coconut Milk (full-fat); 1/4 Cup Cilantro (chopped); 1 Teaspoon Dried Thyme; 1 Red Bell Pepper (thinly sliced); 1 1/2 Pounds White Fish Fillets (cut into large pieces)

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

0.0 average rating 0 ratings By Recipes Worth Cooking Test Kitchen

Prep: 18 min
Cook: 24 min
Servings: 4
Difficulty: Medium

Dinner rice coconut-curry fish caribbean-inspired

Export Text

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 another recipe in this seed collection, try Caribbean Curry Chickpea Sweet Potato Bowls or Jamaican Jerk Sweet Potato Black Bean Bowls.

Jump to Recipe

Ingredients

1 Tablespoon Olive Oil
3 Cloves Garlic

minced
1 1/4 Teaspoons Kosher Salt

divided
1 Yellow Onion

thinly sliced
1/2 Cup Chicken Broth
2 Tablespoons Lime Juice

fresh
3 Cups Cooked Rice
1 Tablespoon Ginger

finely grated
1 1/2 Tablespoons Curry Powder
1 Can Coconut Milk

full-fat
1/4 Cup Cilantro

chopped
1 Teaspoon Dried Thyme
1 Red Bell Pepper

thinly sliced
1 1/2 Pounds White Fish Fillets

cut into large pieces

Ingredient swaps

olive oil garlic kosher salt yellow onion chicken broth lime juice cooked rice ginger curry powder coconut milk cilantro dried thyme red bell pepper white fish fillets

Directions

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