Fish curry with coconut milk

A fragrant, creamy fish curry in which chunks of cod melt into a sauce of coconut milk and spices. High in protein and good nutrients, it is an exotic, mild and comforting dinner.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 379 kcal · 38 g protein · 8 g carbohydrate · 21 g fat

Ingredients

• 600 g cod
• 400 ml coconut milk
• 1 onion
• 1 pepper
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 lime

Method

1. Fry the onion, pepper and spices.
2. Add the coconut milk and simmer for 5 minutes.
3. Add the fish in chunks and poach for 8 to 10 minutes.
4. Finish with the lime juice and serve with rice.

Nutritional benefits

Cod is a very digestible source of lean protein, coconut milk adds creaminess, and the spices (curry, turmeric) bring an anti-inflammatory touch. Low in carbohydrate and high in protein, this curry is also good for cholesterol. A tasty, balanced dinner.

Variations and substitutions

• With salmon, monkfish or prawns.
• Use light coconut milk to cut the calories.
• With spinach or mangetout.
• Hotter: red or green curry paste.

Storage and making ahead

Keeps for 2 days in the fridge. Reheat gently so the fish does not dry out.

💡 Good to know

Add the fish at the end of cooking and poach it at a gentle simmer: it stays tender and does not fall apart.

Read more

Discover more high-protein recipes · cholesterol-friendly recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: cod · coconut milk · onion · pepper · curry powder.

You might also like these recipes: Fish moqueca (Brazil) · Fish balls in coconut curry · Oven-baked salmon fillet with steamed broccoli.