Best 3 Green Fish Curry Recipes

Green fish curry is a flavorful and aromatic dish that combines the vibrant flavors of herbs, spices, and coconut milk. Originating from Southeast Asia, this curry typically features firm-fleshed fish cooked in a fragrant broth made with green chilies, lemongrass, galangal, and kaffir lime leaves. The resulting dish is a delightful symphony of spicy, tangy, and creamy flavors, making it a beloved delicacy in many cultures around the world.

Let's cook with our recipes!

GREEN COCONUT FISH CURRY

Green Coconut Fish Curry image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
6 green cardamom pods, lightly crushed
4 cloves
1 large piece cinnamon stick
1 small onion, finely chopped
1 (2-inch) piece fresh ginger, peeled and quartered
2 large cloves garlic
1 teaspoon ground coriander
10 1/2 ounces coconut milk
2 to 4 green chiles, left whole
Kosher salt
3 1/2 ounces water
10 curry leaves*
1/2 to 1 teaspoon freshly ground black pepper
3/4 teaspoon garam masala
1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces
2 to 3 teaspoons fresh lemon juice
2 ounces fresh cilantro leaves and stalks, chopped
Serving suggestion: serve with basmati rice.

Steps:

Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree.
Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir.
Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through.
To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice.

GREEN CURRY FISH STEW

GREEN CURRY FISH STEW image

Categories Soup/Stew Fish Stew

Yield 4 people

Number Of Ingredients 18

Ingredients

1 tbs green curry paste
350ml coconut milk
400g tin of diced tomatoes
2 tbs fish sauce
1 tbs sugar
1 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp basil leaves
12 medium sized raw prawns, tail on
1 salmon fillet (skin off, reasonably thick), cut into bite size pieces
1 piece of ling (or other dense fish, reasonably thick), cut into bite size pieces
1 carrot, julienned
1/2 capsicum, julienned
3/4 cup green beans, cut into bite size pieces
3/4 cup broccoli florettes (bite size pieces)
1/2 cup frozen peas
2/3 cup medium grain brown rice
1 cup water

Steps:

Stew 1) Heat up curry paste with a little oil until sizzling and fragrant 2)Add coconut milk, tomatoes, fish sauce , sugar, garlic powder, oregano and basil and bring to the boil. (Start cooking the rice). Turn down heat and simmer for 20 minutes 3) Add carrot, capsicum and beans, and simmer for a further 10 minutes 4) Place salmon and ling on an oiled baking tray. Drizzle oil and season with salt. Bake in a moderate oven for 8 minutes 5) Pan fry the prawns until just done (they will continue to cook a little in the stew) 6) Add the broccoli, peas and to the sauce and simmer a further 3-4 minutes 7) Add the cooked fish (and cooking juices) and simmer a further 3-4 minutes 8) Serve on brown rice Brown Rice 1) Rinse rice well 2) Add rice and water in a pot and bring to the boil uncovered, stirring occasionally 3) Cover pan and simmer over gentle heat for 25-20 minutes Remove from heat and let sit for 5-10 minutes

GREEN FISH CURRY

Green Fish Curry image

This is a yummy dish even for those a little shy of fish. I've made this recipe so often that I have forgotten where it came from. It could have been Better Homes and Gardens. It also goes well with Coconut and Cashew Rice.

Provided by Hello Duckie

Categories Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion
3 garlic cloves
3 cm ginger
2 large green chilies
1/2 teaspoon turmeric
400 ml coconut milk
6 cardamom pods
3 whole cloves
1 cinnamon stick
6 curry leaves
2 teaspoons salt
1 tablespoon black pepper
1 kg thick boneless white fish
1/3 cup roughly chopped coriander

Steps:

Heat oil in pan.
Add onions and cook for 1-2 minutes.
Then add garlic, ginger chili and turmeric and cook for a further 1-2 minutes, stirring all the time.
Stir in coconut milk, cardamom pods, cloves, cinnamon stick, curry leaves, salt and pepper and bring to boil.
Add fish and simmer for 5 minutes or until the fish is cooked.
Serve fish on banana leaves, spoon over sauce.

Nutrition Facts : Calories 618, Fat 36.4, SaturatedFat 22.2, Cholesterol 105, Sodium 2126.8, Carbohydrate 11.5, Fiber 2.1, Sugar 2.8, Protein 62.4

Tips:

If you can't find fresh fish, you can use frozen fish fillets or steaks. Just thaw them completely before cooking.
Any type of fish can be used for this curry, but firm-fleshed fish like cod, halibut, or salmon work best.
Be sure to season the fish well with salt, pepper, and your favorite spices before cooking.
The curry sauce can be made ahead of time and refrigerated for up to 3 days. Just reheat it over medium heat before serving.
Serve the curry with steamed rice or your favorite flatbread.
If you want a spicier curry, add more green chilies or red chili powder.

Conclusion:

Green fish curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is also a good source of protein and healthy fats. By following these tips, you can make a delicious green fish curry that your family and friends will love.