Coconut Curry Fish

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Coconut Curry Fish to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Coconut Curry Fish, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups water
• 1 cup uncooked brown rice
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 1 pound cod fillets, cut into
• chunks
• 1 1/2 tablespoons curry powder
• 2 teaspoons chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1 (14 ounce) can coconut milk
• 1 (16 ounce) package frozen stir-
• fry vegetables
• 1 tablespoon cornstarch

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring the water and rice to a boil in a pot

Step 2: Technique & Execution

Cover, reduce heat to low, and simmer 45 minutes

Step 3: Technique & Execution

Heat the oil in a skillet over medium-high heat

Step 4: Technique & Execution

Stir in the onion and garlic, and cook 1 minute

Step 5: Technique & Execution

Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper

Step 6: Technique & Execution

Pour in the coconut milk, and mix in frozen vegetables