One-Pot Fish Coconut Curry
One-Pot Fish Coconut Curry is a healthy seafood dinner made with barramundi, coconut milk, sweet potatoes, and aromatic spices.
Ingredients
- 1 tablespoon macadamia oil
- 1 brown onion thinly sliced
- 1 tablespoon fresh ginger finely grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 200 ml reduced-fat coconut milk
- 400 g sweet potato peeled and cut into 2cm cubes
- 200 g green beans sliced diagonally
- 1 zucchini halved lengthwise and thinly sliced
- 500 g skinless barramundi fillets cut into 4cm pieces
- Lime wedges for serving
- Thinly sliced fresh green chili for garnish
- Fresh coriander sprigs for garnish
- Steamed brown rice for serving
Instructions
- Heat the macadamia oil in a large saucepan or Dutch oven over medium heat.
- Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the grated ginger, cumin, coriander, and turmeric.
- Cook for 1–2 minutes until fragrant.
- Pour in the coconut milk and 200ml water.
- Add the sweet potato cubes and stir well.
- Bring the mixture to a gentle boil.
- Reduce heat to medium-low.
- Cover and simmer for 8–10 minutes until the sweet potatoes begin to soften.
- Add the green beans.
- Continue simmering for 2 minutes.
- Stir in the zucchini and barramundi pieces.
- Cover and simmer for 3–4 minutes, or until the fish is just cooked through and flakes easily.
- Avoid stirring too vigorously to keep the fish intact.
- Taste and adjust seasoning if needed.
- Serve the One-Pot Fish Coconut Curry over steamed brown rice.
- Garnish with lime wedges, sliced green chili, and fresh coriander sprigs.
Notes
- Barramundi is a mild white fish that works beautifully in curries.
- Sweet potatoes add natural sweetness and heartiness.
- Fresh coriander provides a bright finish.
- Brown rice adds fiber and makes the meal more filling.