Seafood and Spice

Swap in your favorite seasonally fresh fish to make this delicious curry your own. If you’re not a fan of spice, you might want to use fewer chiles. Serve this over brown rice or quinoa, or better yet, over a heap of steamed broccoli, which will soak up the delicate, scrumptious sauce perfectly.

Coconut Chile Fish Curry

Coconut Chili Fish Curry

Print this recipe | Get the full nutrition facts

Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.

Servings: 4 (427 g )

Prep Time: 10 min.

Cook Time: 45 min.


Chili Paste:

  • 8 dry red chilis
  • ¼ cup water
  • 5 garlic cloves
  • ½ Tbsp. coriander
  • ½ Tbsp. cumin
  • 1 tsp. of cayenne
  • Juice of ½ lemon

Curry :

  • 2 fillets of cod, cubed
  • 2 Tbsp. olive oil, divided
  • 1 small onion, thinly sliced
  • 1½ cups light, unsweetened coconut milk
  • Fresh cilantro, for garnish


  1. Bring chilis to a boil in water and let steep for at least 5 minutes.
  2. Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
  3. Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
  4. In a large, heavy-bottomed pot, sauté onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
  5. Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
  6. Add the cooked fish and continue cooking for 10 more minutes.  Garnish with fresh cilantro.