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–+ servings
Tomato Fish Curry

Tomato Fish Curry

5 | 3 reviews
This is a one-pan 20-minute dinner that is creamy, filling, nutritious and delicious. Build a quick tomato curry and then gently poach whitefish right on top, and your meal is ready! Plus, it's dairy-free and easily made vegan if you swap the fish for grilled tofu. This is one of my favorite ways to use simple ingredients to make a dinner that is packed with flavor and it's always a crowd-pleaser, especially when you have a lot of cherry tomatoes on hand!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2

Equipment

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 small bird's eye chilies, finely sliced
  • 2 pints cherry tomatoes, halved
  • 3 large garlic cloves, grated
  • 1 tablespoon freshly grated ginger
  • Diamond Crystal kosher salt
  • 1/3 cup full-fat coconut milk
  • 1 tablespoon lime juice, plus more to taste, about 1 lime
  • 3/4 cup fresh cilantro, roughly chopped
  • 1/2 pound halibut or other whitefish of choice
  • Freshly ground black pepper

Instructions 

  1. Place a large high-sided sauté pan over medium heat. Ensure the pan has a tight-fitting lid nearby.
  2. Add 3 tablespoons of olive oil to the pan and let it heat up for 1-2 minutes. Add the 2 bird's eye chilies and cook for 30 seconds. Add 2 pints of cherry tomatoes and stir to coat in the olive oil.
  3. Cook the tomatoes for 2-3 minutes before adding 3 garlic cloves and 1 tablespoon of grated ginger. Stir to combine, then cook, stirring occasionally for 8-9 minutes, or until the tomatoes are collapsed and juicy looking. Season with kosher salt.
  4. Add 1/3 cup of coconut milk and stir to combine. It will be light in color, but will darken as the tomatoes continue to simmer. Add 1 tablespoon of lime juice. Stir, taste and season with more salt or lime juice as you prefer.
  5. Add in 1/2 cup of the cilantro and stir to combine. Let the curry simmer gently while you prepare the fish.
  6. Divide the fish into two fillets and season the tops with salt and a few cracks of black pepper.
  7. Nestle the fish on top of the curry, cover with the lid and let the steam gently cook the fish for 5 minutes, or until cooked through. This time will vary based on the thickness of your fish, so go a little shorter or longer if you feel the need to.
  8. Once the fish easily flakes away from itself or have reached an internal temperature of at least 135°F, remove the pan from the heat and garnish with the remaining 1/4 cup of cilantro.
  9. Serve alongside grains, pita or fluffy white rice and enjoy!
Serving: 1 plateCalories: 403kcalCarbohydrates: 19gProtein: 27gFat: 25g