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Creamy Yellow Fish Curry with Tomatoes and spinach

Creamy Yellow Fish Curry with Tomatoes and Spinach

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine South Asian
Servings 4

Equipment

  • Large skillet or sauté pan with high sides or a Dutch oven This is essential for building the sauce and simmering everything together. If you don’t have a Dutch oven, any heavy-bottomed pot will do.
  • Chef’s knife and cutting board For chopping vegetables and slicing the fish.
  • Wooden spoon or silicone spatula Useful for stirring without scratching nonstick pans.
  • Measuring cups and spoons To keep the ratios of spices and liquids just right.
  • Citrus juicer (optional) Makes juicing the lime a breeze, though squeezing by hand works fine too.

Ingredients
  

For the yellow curry sauce

  • 2 tablespoons oil vegetable or coconut oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons yellow curry paste
  • 1 teaspoon ground turmeric
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon brown sugar or coconut sugar
  • Juice of 1 lime

For the curry

  • 1 lb firm white fish such as cod, halibut, or snapper, cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 3 cups baby spinach
  • Salt and pepper to taste
  • Fresh cilantro or Thai basil for garnish
  • Cooked jasmine rice or rice noodles to serve

Instructions
 

Step 1: Build the flavor base

  1. Heat the oil in your skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes until it turns soft and translucent. Stir in the garlic and ginger and sauté for another minute until fragrant.

Step 2: Add the spices and curry paste

  1. Add the yellow curry paste and turmeric to the pan. Cook for 1-2 minutes, stirring continuously to toast the spices and intensify their flavor. This step is key to unlocking the aroma that makes a yellow coconut curry stand out.

Step 3: Pour in the liquids

  1. Stir in the coconut milk and vegetable broth. Add the fish sauce, brown sugar, and lime juice. Let the sauce simmer gently for 5 minutes, allowing all the ingredients to marry into a rich, golden curry base.

Step 4: Add the vegetables

  1. Toss in the cherry tomatoes and simmer for another 3-4 minutes until they start to soften and release their juices. This gives the curry a subtle sweetness and a pop of color.

Step 5: Cook the fish

  1. Carefully add the fish pieces to the simmering sauce. Lower the heat slightly and let the fish poach gently for about 8-10 minutes, or until cooked through and flaky. Stir gently to avoid breaking up the fish too much.

Step 6: Finish with spinach

  1. Once the fish is nearly done, stir in the spinach and cook for another 1-2 minutes until wilted. Taste the curry and adjust salt, pepper, or lime juice as needed.

Step 7: Serve

  1. Serve hot over steamed jasmine rice or noodles. Garnish with fresh cilantro or Thai basil. You’ve got yourself a warming, comforting, and deeply satisfying yellow curry chicken alternative made with fish.