Cozy Coconut Fish Curry with Butternut Squash and Rice

Name: Cozy Coconut Fish Curry with Butternut Squash and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 250g frozen sustainable white fish, cut into bite-sized pieces; 1 lime, juiced; 1 tsp ground turmeric; 3 tbsp vegetable oil or ghee; 1 large onion, finely chopped; 1 tbsp grated ginger; 3 garlic cloves, thinly sliced; 2 tsp ground cumin; 2 tsp ground coriander; ½-1 tsp chilli flakes or powder, or to taste; 2 tbsp tomato purée; 250g prepared diced butternut squash and sweet potato mix; 200ml coconut milk; 2 tbsp tamarind paste (optional); small bunch of coriander, roughly chopped, or use mint; cooked rice to serve (about 250g uncooked weight)

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Some nights call for a dinner that feels like a warm hug, and this is exactly that. Flaky fish, sweet roasted veg, and a spiced coconut sauce come together in under an hour, no fancy skills required. Serve it over rice with a scatter of fresh herbs and dinner is sorted, even on your busiest weeknight.

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jack @jackmamo

Cozy Coconut Fish Curry with Butternut Squash and Rice

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

There's something so comforting about a bowl of coconut fish curry bubbling away on the stove, filling the kitchen with the warm scent of ginger, garlic, and toasted spices. Tender flakes of fish soak up a rich, creamy sauce that's just gently spiced, making it a dish the whole family can enjoy without anyone reaching for the water glass.

Every spoonful brings together silky coconut milk, soft chunks of butternut squash and sweet potato, and delicate white fish that flakes apart easily once it's cooked through. A touch of tomato purée and a splash of tamarind, if you like a little tang, round out the sauce so it clings beautifully to a bed of fluffy rice.

This is the kind of meal that fits right into a busy week, coming together in one pan with mostly hands-off simmering time. It also makes a lovely dish to serve when you have people over, since it feels a little special without asking too much of you in the kitchen.

Cozy Coconut Fish Curry with Butternut Squash and Rice

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 15 mins

COOK TIME 30 mins

TOTAL TIME 45 mins

SERVINGS 1 people

Directions

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1 In a large bowl, combine the fish pieces with ½ tsp salt, a generous grind of black pepper, half of the lime juice, and half of the turmeric. Gently toss everything together so the fish is evenly coated, then set the bowl aside while you get the sauce going.

2 Warm the oil or ghee in a frying pan set over medium heat. Add the chopped onion and let it cook slowly, stirring now and then, for about 8-10 minutes until it turns soft and translucent.

3 Stir the grated ginger, sliced garlic, ½ tsp salt, the cumin, ground coriander, chilli flakes, and the remaining turmeric into the softened onion. Keep everything moving in the pan for about 2 minutes, just until the spices smell fragrant and toasty.

4 Add the tomato purée to the pan and stir it through the onion and spice mixture, letting it cook for another minute so it deepens in color.

5 While the onions are cooking, place the butternut squash and sweet potato mix in a heatproof bowl with a small splash of water. Cover the bowl and microwave on high for 3 minutes, until the vegetables are fork-tender.

6 Tip the softened squash and sweet potato into the pan with the onion and spice mixture, stirring to combine everything evenly.

7 Pour in the coconut milk along with 180ml water, the tamarind paste if you're using it, and a pinch each of salt and pepper. Let the sauce simmer over medium heat for 10-12 minutes, until it thickens slightly and smells wonderfully fragrant.

8 Slide the marinated fish into the simmering coconut sauce and cook for 4-6 minutes, until the pieces turn opaque and are cooked all the way through. Use a wooden spoon to gently break the fish into chunky flakes as it cooks.

9 Take the pan off the heat, stir in the remaining lime juice, and scatter the fresh coriander (or mint) over the top. Serve the curry right away, spooned over cooked rice.

Chef's Note

If you'd rather skip the tamarind paste, the curry is still delicious without it, just slightly milder in tang.

Fresh mint makes a lovely swap for coriander if that's what you have on hand or if you're not a fan of coriander's flavor.

Adjust the chilli flakes to suit your household. Start on the lower end if you're feeding little ones, then add extra heat to individual bowls if you like things spicier.

Using pre-diced butternut squash and sweet potato mix keeps prep quick, but if you're chopping your own, cut the pieces small so they cook through in the microwave step.

Leftovers keep well in an airtight container in the fridge for a couple of days; gently reheat on the stovetop over low heat so the fish stays tender.

Nutrition Facts

Serving: 1 serving

Calories: 1920kcal

Protein: 64g

Carbs: 240g

Fat: 80g

Sugar: 32g

Fiber: 16g

Sodium: 1600mg

Cholesterol: 160mg

Potassium: 800mg

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The Story Behind This Dish

Cozy Coconut Fish Curry with Butternut Squash and Rice