Fried Fish In Coconut Curry Sauce Recipe

If you’ve ever tasted curry fish, you know it’s a dish that warms your heart and satisfies your taste buds. As someone from Trinidad, curry is part of my culture and daily life.

But I like to add my own twist by frying the fish first. Frying adds a crispy layer and keeps the fish firm in the rich, creamy coconut curry sauce.

This step makes a big difference in texture and flavor, and it’s why this dish is one of my favorite meals to make.

I would love to share with you this recipe. It is very easy to make.

The Best Fish to Use

For this recipe, you’ll want a firm fish that can hold its shape when cooked. Some great options include:

Kingfish: A popular choice in Trinidad, with its meaty texture and rich flavor.

Snapper: Perfect for its mild taste and firm flesh.

Tilapia: Affordable and widely available, it works well too.

Barramundi or Mahi-Mahi: Great choices for their flaky yet sturdy texture.

Avoid soft fish like sole or flounder, as they may break apart during cooking.

Trinidad-Style Fried Fish in Coconut Curry Sauce Recipe

Ingredients

For the Fish

• 2 lbs of fish (kingfish, snapper, or tilapia, cut into steaks or fillets)
• 2 tbsp green seasoning (homemade or store-bought)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup all-purpose flour (optional, for light dredging)
• Vegetable oil (for frying)

For the Curry Sauce

• 3 tbsp vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp curry powder (preferably Caribbean-style)
• ½ tsp turmeric powder
• 1 can Maggie Coconut Milk (400 ml)
• 2 cups water or fish stock
• 1 medium tomato, diced
• 1-2 pimento peppers (optional, for a mild kick)
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

Step 1: Prepare and Fry the Fish

Rinse the fish with lime juice or vinegar and water, then pat dry.

Season the fish with green seasoning, salt, and black pepper. Let it marinate for at least 20 minutes.

(Optional) Lightly dredge the fish in flour to help it crisp up during frying.

Heat oil in a frying pan over medium-high heat. Fry the fish pieces for about 2-3 minutes per side until golden brown. Set aside on a plate lined with paper towels.

Step 2: Make the Curry Base

In a deep pan or pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.

Add the curry powder and turmeric, stirring to toast the spices for about 1-2 minutes. This step releases the flavor.

Stir in the tomatoes and pimento peppers, cooking until softened.

Step 3: Add the Coconut Milk and Simmer

Pour in the Maggie Coconut Milk and water (or fish stock). Stir well to combine.

Bring the mixture to a gentle boil, then lower the heat to simmer for about 5 minutes. Season with salt and black pepper to taste.

Step 4: Add the Fish

Gently place the fried fish into the curry sauce. Spoon some sauce over the top of each piece.

Simmer for 10 minutes, allowing the fish to absorb the flavors without overcooking.

Step 5: Garnish and Serve

Sprinkle with fresh cilantro or parsley before serving.

More Fish Recipes

• Trinidad Bake and Saltfish Buljol
• A Quick Caribbean Stew Saltfish Recipe
• A Tasty Caribbean Fish Broth Recipe

Fried Fish in Coconut Curry Sauce is not just a meal; it’s a celebration of Trinidadian flavors. The crispy fried fish paired with the creamy, spiced coconut sauce creates a harmony of textures and tastes.