Fish Curry with Red Pepper, Mushrooms & Coconut Recipe

When I stumbled upon this recipe online, I knew I had to make it. I’ve got a thing for easy soups and curries that I just can’t seem to shake. I’m getting spoiled with all these types of dishes. I’m also finding it challenging to go back to regular plated meals. These are so easy to prepare.

The Recipe

This is the perfect curry if there ever was one. It only requires a handful of ingredients and one of those ingredients comes in a jar that is available in most supermarkets. Things would have been a heck of a lot more complex if I needed to make it from scratch. It’s the curry paste I’m referring to here. Having to purchase all the required ingredients for that and then put them all together would have taken more time. Buying it pre-made helped out a lot. Beyond the curry paste, this recipe calls for carrots, mushrooms, onion, bell pepper and a white fish. I used pollock, but any white fish would do. I just happened to buy my pollock for $4.99 a pound on sale.

This is a mighty tasty dish. It’s got the whole curry “feel” to it and the flavors are outstanding. The best part is, it only takes about 20 minutes to cook. Of course, you have to prep the vegetables, but that’s easy. I highly recommend this curry.

Ingredients

Serves: 4

1 Pound White Fish, Cut into Chunks
1 Red Bell Pepper, Chopped
1 Onion, Chopped
2 Teaspoons Garlic, Minced
6 Large Mushrooms, Chopped
2 Carrots, Chopped
2 Tablespoons Coconut Oil
1 15-Ounce Can Coconut Milk
4 Tablespoons Yellow Curry Paste
1 Cup Water
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

White Rice as Bed, Optional

Step-by-Step Instructions

I’d like to thank The Tortilla Channel for this recipe. I’ve used recipes from this source before, so they must be good.

Soften the Vegetables

Warm a large skillet over medium-high heat. Add the coconut oil, bell pepper, carrots, onion, garlic and mushrooms to it and saute for about five minutes or until the vegetables are somewhat softened.

Add the Coconut & Fish

Next, add in the water, coconut milk, fish, curry paste, salt and pepper, mix and let everything simmer for about 15 minutes over medium-low heat.

Plate & Serve

If you want, you can prepare some rice to use as a bed for the curry. Or, you can simply divide the curry into separate bowls and serve without the rice. I ate some of this last night without the rice, but I’ll be making some of that for the leftovers tonight. The curry goes a lot further when it’s put over rice. Anyway, plate and enjoy!

The Final Vegetable & Coconut Curry

Again, I enjoyed this dish a lot. My favorite parts were the ease of preparation and the flavors. It was so good. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!