Name: Creamy Coconut Fish Curry with Sweet Potatoes
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Ingredients: 1.5 lbs Firm white fish fillets (cod, snapper, mahi-mahi), cut into chunks; 1 can Coconut milk (full-fat); 2 medium Sweet potatoes, peeled and cubed; 1 medium Onion, chopped; 3 cloves Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Curry powder; 0.5 tsp Turmeric powder; 1 medium Red bell pepper, chopped; 2 tbsp Vegetable oil; 1 tbsp Lime juice; 2 tbsp Fresh cilantro, chopped (for garnish); 1 to taste Salt and black pepper

Creamy Coconut Fish Curry with Sweet Potatoes

DinnerHigh-ProteinComfort Food

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Firm white fish fillets (cod, snapper, mahi-mahi), cut into chunks	1.5 lbs	163	34g	0g	3g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Sweet potatoes, peeled and cubed	2 medium	97	2g	23g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Curry powder	2 tbsp	10	0g	2g	0g
Turmeric powder	0.5 tsp	1	0g	0g	0g
Red bell pepper, chopped	1 medium	8	0g	2g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Lime juice	1 tbsp	1	0g	0g	0g
Fresh cilantro, chopped (for garnish)	2 tbsp	0	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Firm white fish fillets (cod, snapper, mahi-mahi), cut into chunks	1.5 lbs	163	34g	0g	3g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Sweet potatoes, peeled and cubed	2 medium	97	2g	23g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Curry powder	2 tbsp	10	0g	2g	0g
Turmeric powder	0.5 tsp	1	0g	0g	0g
Red bell pepper, chopped	1 medium	8	0g	2g	0g
Vegetable oil	2 tbsp	60	0g	0g	7g
Lime juice	1 tbsp	1	0g	0g	0g
Fresh cilantro, chopped (for garnish)	2 tbsp	0	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
Season fish chunks lightly with salt and pepper. Set aside.
Step 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until softened and fragrant, about 5 minutes.
Step 3
Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
Step 4
Add cubed sweet potatoes and chopped red bell pepper. Pour in coconut milk and 0.5 cup of water (or vegetable broth). Bring to a simmer.
Step 5
Reduce heat to low, cover, and simmer for 15-20 minutes, or until sweet potatoes are tender. Stir occasionally.
Step 6
Gently add the fish chunks to the simmering curry. Cook for another 5-8 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook.
Step 7
Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed.
Step 8
Serve hot, garnished with fresh cilantro, often with rice or flatbread.