If you think preparing a delicious and exotic dish is time-consuming, think again. This easy recipe for extra-saucy coconut fish curry with pomegranate will change your mind.
It’s the perfect combination of bold flavors, quick preparation, and a colorful presentation that’s sure to impress your family or guests. This recipe delivers a stunning meal in under 30 minutes.
Why This Dish Is Perfect for Weeknight Meals
Time is often the biggest obstacle to cooking at home, but this dish eliminates that problem. With a total preparation and cook time of only 30 minutes, it’s ideal for busy evenings.
The simplicity of the steps ensures that even novice cooks can whip up this flavorful meal with ease. The blend of creamy coconut milk, tangy lime, and vibrant pomegranate seeds creates a balance of flavors that’s both indulgent and refreshing.
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This recipe uses cod—a versatile, mild white fish that beautifully absorbs the bold curry flavors. It’s a foolproof protein choice, but feel free to substitute it with tilapia, halibut, or even shrimp if you prefer.
Tips to Make It Even Easier
To make this recipe even more effortless, here are some helpful tips:
- Pre-chop Ingredients: Chop your onions, cilantro, and lemongrass ahead of time to streamline the cooking process.
- Frozen Fish Works Too: If fresh cod isn’t available, thawed frozen cod works perfectly, saving you a trip to the store.
- Use a Store-Bought Curry Paste: While fresh curry paste elevates the dish, store-bought options are convenient and still deliver excellent results.
These shortcuts ensure you can make this dish quickly without compromising its incredible flavors.
Healthy & Heartwarming Flavors
What makes this coconut fish curry stand out is its balance of health and indulgence. The rich coconut milk provides creaminess without dairy, making it a great option for those avoiding lactose.
Additionally, the fresh herbs, ginger, and lime juice bring brightness and nutrition to every bite.
The pomegranate seeds are more than just a garnish—they add a pop of sweetness and a satisfying crunch that complements the soft, flaky fish. Plus, this dish is naturally gluten-free, and with simple substitutions like cauliflower rice, it can easily be adapted to low-carb or keto lifestyles.
How to Serve & Customize This Recipe
This recipe is versatile enough to fit various dietary needs or occasions. Serve it with fluffy basmati rice for a traditional pairing, or opt for:
- Quinoa or Couscous: For a modern twist that adds more texture.
- Cauliflower Rice: A low-carb, grain-free option that pairs well with the rich sauce.
- Crusty Bread: For soaking up every drop of the extra-saucy goodness.
Feel free to adjust the spice level by adding more red curry paste or a dash of chili flakes if you love the heat. On the other hand, you can tone it down by using less curry paste or swapping it for a mild variety.
Why This Easy Recipe Is a Must-Try
Food lovers seeking something unique yet approachable will fall in love with this recipe. It’s a showstopper on the table, thanks to its vibrant colors and bold flavors, but it’s surprisingly easy to make.
Perfect for weeknight dinners, casual gatherings, or even a special occasion, this extra-saucy coconut fish curry is as versatile as it is delicious.
Easy Extra-Saucy Coconut Fish Curry Recipe
Equipment
- Large skillet
- Knife for chopping and peeling
Ingredients
- 2 tablespoons coconut oil
- ½ medium yellow onion chopped
- 2 tablespoons red curry paste
- 2 tablespoons finely chopped fresh lemongrass
- 1 1-inch piece of fresh ginger peeled and grated
- 1 14-ounce can full-fat unsweetened coconut milk
- 2 tablespoons fish sauce
- 1 pound fresh or frozen cod fillets thawed if frozen, cut into 1-inch pieces
- Zest and juice of 1 lime
- ¼ cup fresh cilantro chopped
- 3 cups cooked rice
- Seeds from 1 pomegranate for garnish
- ½ cup toasted unsweetened flaked coconut for garnish
Instructions
- Heat the Oil and Sauté the Onion: Heat the coconut oil in a large skillet over high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add Aromatics and Curry Base: Stir in the red curry paste, chopped lemongrass, and grated ginger. Cook for about a minute until the mixture becomes fragrant.
- Combine with Coconut Milk and Simmer: Pour in the coconut milk and stir in the fish sauce. Bring the mixture to a boil, then reduce the heat to medium.
- Cook the Fish: Add the cod pieces to the skillet and cook until the fish turns opaque and flakes easily, which will take about 5 to 8 minutes.
- Finish with Fresh Ingredients: Remove the skillet from the heat. Stir in the lime zest, lime juice, and fresh cilantro for a burst of flavor.
- Serve and Garnish: Divide the cooked rice into four serving bowls. Spoon the fish curry over the rice and top each serving with pomegranate seeds and toasted coconut for a colorful garnish.
Notes
- Any other white fish, such as halibut or tilapia, would work nicely in this recipe.
- For added sweetness, feel free to adjust the garnish with extra pomegranate seeds or use a sweeter red curry paste.
- Serve with naan or flatbread for a heartier meal option.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.