Quick and Easy One-Pot Fish Curry

A bowl of fish curry with lime wedges on the side.

5 from 1 vote

Quick and Easy One-Pot Fish Curry

One-Pot Fish Curry with Coconut Milk. A creamy, flavorful curry you can make in under 30 minutes. Perfect for weeknight dinners or when you crave something cozy and delicious.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: Indonesian

Diet: Gluten Free

Servings: portions

Calories: 336kcal

Author: Claudia

Equipment

1 pot

Ingredients

600 gr fish
2 eggplants
8 pcs shallots
4 pcs garlic
6 pcs red chilis
10 pcs curly chilis
3 pcs chili padi
5 pcs candlenuts
3 cm turmeric
3 cm galangal
2 stalks lemongrass
2 pcs bay leaves
3 pcs lime leaves
1 tbsp shrimp paste
1 tbsp coriander seeds
200 ml coconut milk
1000 ml water
2 tsp salt
1 tsp mushroom powder
1 tsp pepper

Instructions

Cut the eggplants into bite-sized pieces and deep-fry them until golden. Set aside.
Wash the fish slices and drizzle with lime juice, letting them sit for about 5 minutes to remove any fishy smell.
In a food processor, blend the shallots, garlic, candlenuts, turmeric, red chilies, coriander seeds, and shrimp paste. Add a splash of water to help the mixture blend smoothly.
Heat some oil in a wok or deep pan and sauté the blended spice paste. Add the bay leaves, lime leaves, galangal, and lemongrass. Continue stirring until fragrant and the oil starts to separate from the spice paste.
Add in the fish slices and gently stir so they’re coated evenly with the aromatic spices.
Pour in the coconut milk and water. Add your seasonings: salt, sugar, and a bit of mushroom powder if you like. Let the curry simmer gently; don’t let it boil, as boiling can make the coconut milk curdle.
Once the fish is tender, remove the bay leaves, lime leaves, galangal, and lemongrass. For an extra silky texture, strain the broth. Simmer for another 5 minutes, then it’s ready to serve!
To Serve: In a bowl, place some fried eggplant slices and tender fish pieces. Pour over the hot coconut milk broth, sprinkle with crispy fried shallots, and serve with lime wedges on the side.

Notes

Choose the right fish - Use firm, white-fleshed fish like snapper, grouper, or barramundi. These types hold up well during simmering and won’t fall apart easily. If possible, include the fish head, it adds depth and richness to the broth.
Keep the coconut milk silky - Avoid letting the curry boil once the coconut milk goes in. Keep the heat low and let it gently simmer instead. Boiling can cause the coconut milk to separate and make the broth grainy.
Sauté until the oil separates - When cooking the spice paste, take your time until the oil starts to separate from the mixture. That’s when you know the spices are fully cooked and the flavor has bloomed.
Balance the spice and creaminess - If you like it creamier, add more coconut milk toward the end of cooking. For extra heat, stir in a little more chili paste or sliced red chili just before serving. That way, the flavor stays fresh and bright.
Refresh it before serving - If you make the curry ahead, reheat it gently over low heat while stirring. Don’t let it boil again. Add a splash of coconut milk or water to loosen the sauce if it thickens overnight.

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