I love cooking fish as it’s an easy and versatile ingredient to work with, but I only started experimenting with it when my husband turned pescatarian. Not only did I start to pair it with a variety of flavors, but also started exploring different types of fish. It’s amazing to learn about the variety of fish that is available to us. My go-to fish has always been salmon, and for good reason, as it is loaded with omega 3 fatty acids and vitamin B12, but for my coconut fish curry, I wanted to try a white fish that was soft, and buttery, so my choice for this dish was Chilean Sea Bass and I was not disappointed. This fish is bland but takes really well to flavor, so you can really get creative with it!

This gluten-free dish is prepared by using aromatic whole Indian spices, curry leaves, tomatoes, and coconut milk. Tomatoes and coconut milk are a match made in heaven and their combination can elevate the flavors of any dish. Onions, ginger, and garlic are lightly roasted in oil with whole spices and the fish is left to cook slowly in the tomato and coconut sauce. This whole dish requires minimal prep work and comes together in 25 minutes. You can serve this with couscous, brown rice or any grain of your choice. I personally enjoyed eating it without any grains. If you are looking for a sweet, and spicy and full of flavors dish, you have found your dish.

What type of fish is Chilean Sea Bass?

Sea Bass is a generic term for a type of fish and Chilean Sea Bass is a Patagonian toothfish and is actually a species of cod icefish or nothothens and is found in the cold, deep waters of the oceans of the Southern Hemisphere. Chilean sea bass is a white, flaky fish, and it actually does taste quite a bit like cod. You can cook this beauty in the oven with some olive oil, salt, and pepper, pan fry it with a rub of your choice, or even deep fry it with batter!

Can I use any type of fish?

Yes, you most certainly can!! There is no right or wrong choice of fish for this recipe. A salmon, cod, snapper, tilapia will be excellent choices for this coconut fish curry.

What if I don’t have Curry Leaves?

Even though curry leaves are an important component of this dish, you can certainly use basil, lime zest. You can also leave it out completely and add an extra dash of fish masala.