Coconut Fish Curry

Serving: This coconut fish curry is best served over fluffy jasmine rice or with naan bread to soak up the delicious curry sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Variations
Add Vegetables: You can add vegetables such as spinach, bell peppers, or zucchini to the curry to make it more hearty and nutritious.
Spicy Version: For extra heat, add fresh chilies or a pinch of cayenne pepper to the curry.
Different Fish: If you prefer, you can substitute the white fish with shrimp or salmon.
FAQ
Can I make this ahead of time?
Yes, this curry can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors actually improve as it sits.

Can I use a different type of milk?
While coconut milk gives the dish its signature flavor, you can substitute with another plant-based milk (like almond or cashew milk), but the richness and flavor may be less pronounced.

This Coconut Fish Curry is the perfect blend of creamy, savory, and aromatic flavors. The combination of tender fish and coconut milk creates a mouthwatering dish that’s easy to make and a delight to eat. Enjoy!