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Spicy Coconut Fish Curry

This sweet-and-spicy fish stew is also great with sea bass.

slideshow Amazing Seafood Recipes

  • Total Time:
  • Servings: 8

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  • 2 tablespoons vegetable oil
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons julienned fresh ginger
  • 1 stalk of fresh lemongrass, tender inner bulb only, julienned
  • 1 1/2 tablespoons Madras curry powder
  • One 14-ounce can unsweetened coconut milk
  • 3 cups fish stock or bottled clam juice
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon dark brown sugar
  • 2 teaspoons Chinese chile-garlic sauce
  • Salt and freshly ground pepper
  • 1 pound large red potatoes, peeled and cut into 2-inch chunks
  • 2 pounds skinless red snapper fillets, cut into 2-inch chunks
  • 2 tablespoons cilantro leaves
  • Steamed rice and lime wedges, for serving


  1. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes. Add the curry powder and cook, stirring, until fragrant. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce. Season with salt and pepper and bring to a boil.
  2. Add the potatoes and simmer over low heat until tender, about 30 minutes. Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer. Stir in the cilantro. Serve the curry with rice and lime wedges.
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