Creamy coconut milk, fiery red curry paste and aromatic curry leaves turn simple fish steaks into a silky, deeply fragrant dinner. Everything comes together in one skillet in about 30 minutes — just the kind of weeknight cooking that feels quietly luxurious.
Ingredients
- Fish steaks — 4–5 pcs. (about 600–800 g (1.3–1.8 lb))
- Red curry paste — 2–3 tbsp
- Coconut milk — 300–400 ml (1 1/4–1 2/3 cups)
- Garlic — 2–3 cloves
- Curry leaves — a few
- Vegetable oil — for frying
- Salt and spices — to taste
Step-by-step recipe
- Prep the ingredients: finely mince the garlic, pat the fish dry with paper towels, and season lightly with salt.
- Warm a little vegetable oil in a deep skillet or wok. Add the garlic and red curry paste, and cook for 1–2 minutes until fragrant.
- Pour in the coconut milk, add the curry leaves, stir until smooth, and bring to a gentle simmer. Season with salt and spices to taste.
- Carefully nestle the fish steaks into the sauce. Spoon the sauce over the top so they cook evenly and absorb the flavour.
- Simmer over medium heat for 10–15 minutes, until the fish is cooked through and the sauce has lightly thickened.
- Serve the steaks generously spooned with the aromatic sauce. Jasmine or basmati rice is the perfect accompaniment.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | 410 kcal |
| Protein | 28 g |
| Fat | 29 g |
| Carbohydrates | 6 g |
| Sodium | 800 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Fish: cod, hake, halibut, sea bass or salmon all work well. Keep an eye on the clock — delicate fish cooks faster.
- Heat level: adjust the amount of curry paste. For a gentler flavour, use 2 tbsp; for a more intense sauce, use 3 tbsp.
- No curry leaves: replace them with lime zest and a pinch of kaffir lime leaves, or add a little curry powder for aroma.
- Serving ideas: jasmine or basmati rice, rice noodles or naan all soak up the sauce beautifully.
- Add-ins: sliced bell pepper, green beans or spinach can be added 3–4 minutes before the fish is done.
- Brightness: a few drops of lime juice at the end sharpen the coconut and fish flavour.
FAQ
Can I use fillets instead of steaks?
Yes. Firm fillets work very well. Cut them into serving pieces and simmer for 8–12 minutes so they stay tender.
What can I use instead of curry leaves if I can’t find them?
Add a little curry powder and lime zest, or a few kaffir lime leaves. The aroma will be different, but still beautifully balanced.
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator, pat it dry, and cook as directed. Extra moisture can thin the sauce, so let it reduce for another minute if needed.