If you want a quick, flavorful fish curry that’s easy enough for a weeknight, this Quick Fish Curry with Coconut Milk and Lemongrass is perfect. Ready in about 20 minutes and served with fluffy herby rice, it’s a healthy, dairy-free option that’s likely to become a regular in your meal rotation.
This Indian-inspired coconut fish curry is aromatic and creamy without dairy. It includes simple vegetables like onion and a large handful of spinach, yet requires minimal chopping. Using tender, flaky cod loin makes it a light and nutritious dinner; other sustainable white fish such as hake work well too, and richer fish like salmon or trout are tasty alternatives.
Ingredients
- Cod loin (or another thick, flaky white fish that is sustainably sourced — hake is great; salmon or trout also work)
- Onion
- Garlic cloves
- Lemongrass stick
- Medium (mild) curry powder — use your preferred blend
- Sunflower oil (or any neutral oil with a high smoke point)
- Coconut milk
- Fresh spinach (or thawed frozen spinach)
- Basmati rice
- Spring onion (for serving)
- Lime wedges (for serving)
- Chilli (fresh slices or dried flakes to taste)
- Fresh coriander (use liberally)
Making the Perfect Herby Rice
This basmati rice method yields fluffy, tender rice every time. Rinse the rice well, cook it in just enough water so it’s absorbed as it boils, then steam it for a few minutes with a lid and a tea towel for best results. Stir through plenty of chopped coriander for freshness — you can substitute or add other herbs to suit the dish.
This herby rice also pairs well with dals, roasted or grilled fish, and spiced chicken dishes.
Frequently Asked Questions
Yes. The recipe is flexible — double or halve it to suit the number of servings you need. Because fish doesn’t always reheat well, the recipe is written to serve two, but it’s easy to adjust.
A Thai-style curry paste works well with the onion, lemongrass, garlic and coconut milk. Use about 3 tablespoons and season to taste with fish sauce for salt and lime juice for brightness, adjusting for the paste’s strength and seasoning.
Yes. If fresh lemongrass is difficult to prep, use a commercial lemongrass paste and stir it into the softened onions before adding coconut milk. Check the jar for guidance on quantity, as strength varies.
You Might Also Enjoy
- One Pan Fish with White Beans and Tomatoes
- Teriyaki Salmon Bowl with Sushi Rice
- Korean-inspired Gochujang Fish Cakes
- North African White Fish in Tomato Sauce
- Hot Honey and Sesame Salmon with Coconut Rice and Coriander
Quick Fish Curry with Coconut Milk & Lemongrass
Ingredients
- 280 g cod loin
- 1 onion
- 2-3 garlic cloves
- 1 lemongrass stick
- 1 tbsp mild curry powder
- sunflower oil
- 400 ml coconut milk
- large handful of fresh spinach
- 1 cup basmati rice
- diced spring onion to serve
- 1/2 lime to serve
- fresh or dried chillies to serve
- coriander to serve
Instructions
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Dice the onion, grate the garlic, trim and finely slice or grate the tender part of the lemongrass (discard the tougher lower portion). Soften these in a pan with a splash of sunflower oil for a few minutes until fragrant.
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Stir in the curry powder, then pour in the coconut milk. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
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Cut the cod into chunky pieces and add to the simmering sauce along with the spinach. Simmer for a few minutes more until the fish is opaque and cooked through and the spinach has wilted.
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For the rice: rinse the basmati under cold water. Place in a pan with cold water about 1/2 inch above the rice. Bring to a boil, then reduce the heat so the water is absorbed. Once nearly absorbed, cover the pan with a tea towel and lid and let steam off the heat for 5 minutes.
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Fluff the rice with a fork and stir through plenty of chopped coriander.
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Serve the curry with generous portions of fluffy rice and sauce. Top with diced spring onion, extra coriander, a squeeze of lime and chillies to taste.
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