Coconut and Ginger Tilapia Curry Recipe
This aromatic coconut curry showcases delicate tilapia in a silky sauce that's both comforting and vibrant. Fresh ginger and garlic create layers of flavour whilst creamy coconut milk brings everything together beautifully. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly special.
Ingredients
- For the curry base:
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely sliced (about 150g)
- 4cm piece fresh ginger, peeled and finely grated (about 2 tablespoons)
- 4 large cloves garlic, finely minced (about 1½ tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (adjust to taste, or omit for mild)
- 1 large tomato, roughly chopped (about 180g)
- 200ml coconut milk, full-fat for richest flavour
- 150ml water
- 1 teaspoon sea salt, adjust to taste
- ½ teaspoon black pepper, freshly ground
- For the fish:
- 300g fresh tilapia fillets, skin removed and cut into 5cm pieces (about 2 medium fillets)
- Juice of ½ lime (about 1 tablespoon)
- For serving:
- Small handful fresh coriander leaves, roughly chopped
- Lime wedges
- Cooked basmati rice or warm flatbread
Directions
Step 1
Heat the olive oil in a large, heavy-bottomed frying pan or shallow casserole dish over medium heat for about 1 minute until it shimmers but doesn't smoke. Add the sliced onions and cook for 6-7 minutes, stirring occasionally, until they turn soft and golden at the edges with a lovely sweet aroma developing. This patient cooking of the onions builds the flavour foundation for your entire curry, so don't rush this step. If the onions start catching too quickly, reduce the heat slightly and add a splash of water.
Step 2
Add the grated ginger and minced garlic to the softened onions, stirring constantly for 1-2 minutes until the raw smell disappears and they become wonderfully fragrant. You'll notice the mixture becoming slightly sticky and aromatic. This is where the magic happens, as the ginger and garlic release their essential oils. Now add all your ground spices (cumin, coriander, turmeric, and cayenne), stirring continuously for 30-45 seconds until they coat the onion mixture and smell toasted and aromatic. Be careful not to let the spices burn, as they can turn bitter very quickly.
Step 3
Tip in the chopped tomatoes and stir everything together, breaking down the tomato pieces with your wooden spoon. Cook for 4-5 minutes, stirring occasionally, until the tomatoes completely break down into a thick, paste-like consistency and the oil begins to separate slightly around the edges. You're looking for the mixture to darken in colour and reduce by about half. This concentrated base is crucial for achieving a rich, restaurant-quality curry sauce that clings beautifully to the fish.
Step 4
Pour in the coconut milk and water, stirring well to combine everything into a smooth, creamy sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it bubble away for 5 minutes, stirring occasionally. The sauce should thicken slightly and develop a glossy, silky appearance with small bubbles breaking the surface. Season with the salt and black pepper, tasting and adjusting as needed. The sauce should taste rich, aromatic, and balanced with a gentle warmth building at the back of your palate.
Step 5
Gently nestle the tilapia pieces into the simmering curry sauce, making sure they're mostly submerged but it's fine if some parts peek through the top. Spoon some of the sauce over any exposed fish to keep it moist. Squeeze the lime juice over everything, then cover the pan with a lid and cook for 6-8 minutes without disturbing. The fish is perfectly done when it flakes easily with a fork and turns opaque white throughout. Tilapia is delicate and cooks quickly, so resist the temptation to stir or flip the pieces, as this can cause them to break apart.
Step 6
Once the fish is cooked through, turn off the heat and let the curry rest for 2 minutes with the lid on. This brief resting period allows the flavours to settle and the fish to absorb some of that gorgeous sauce. Taste the curry one final time and adjust the seasoning if needed. If you prefer a thinner consistency, you can stir in a splash of hot water at this stage. The sauce should be creamy, coat the back of a spoon, and have a beautiful golden colour from the turmeric.
Step 7
Scatter the fresh coriander leaves generously over the top of your curry just before serving. The bright, fresh herbs provide a wonderful contrast to the rich, warming sauce. Serve immediately whilst piping hot, with lime wedges on the side for squeezing over and either fluffy basmati rice or warm flatbread for scooping up every last bit of that incredible sauce. This curry is best enjoyed fresh, though it will keep covered in the fridge for up to 24 hours.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Fish
Two kinds of dead meat have been permitted to us: fish and locusts.
Milk
The best object of charity is a she-camel or she-goat which gives plenty of milk.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Olives
And He is the One Who sends down rain from the sky—causing all kinds of plants to grow—producing green stalks from which We bring forth clustered grain. And from palm trees come clusters of dates hanging within reach. There are also gardens of grapevines, olives, and pomegranates, similar in shape but dissimilar in taste. Look at their fruit as it yields and ripens! Indeed, in these are signs for people who believe.
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Water
The water of Zamzam is for whatever it is drunk for.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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