Coconut Curry Fish with Pineapple integrates the vibrant tastes of the Caribbean with a rich twist of coconut milk and sweet pineapple. This dish tells the Caribbean culinary story with a perfect balance of savory, sweet, and spicy. The tender white fish, served with coconut curry sauce and juicy pineapple chunks, adds a tropical touch snapper and mahi-mahi are the Caribbean culinary stars.
If you love creamy curries, fresh seafood, and tropical flavors, this Easy Coconut Curry Fish with Pineapple is going to be your new favorite dish.
The Caribbean’s curry coconut origins span from the region’s rich blending of the diverse culinary Indian, African, and Southeast Asia. The curry is often made at every home in the Caribbean. With the creamy coconut base, the pineapple is a sweet addition to the traditional curry. The dish evoked a nurturing feeling with the blend of garlic, curry, ginger, and the coconut cream, brought satisfaction.
Easy Coconut Curry Fish with Pineapple Recipe
Cuisine: Asian Fusion / Thai-InspiredDifficulty: Easy4
servings10
minutes20
minutes300
kcalIngredients For Easy Coconut Curry Fish with Pineapple Recipe
1 lb of fillets of white fish like tilapia, snapper or mahi-mahi.
Salt and pepper to taste.
2 tbsp of any vegetable oil.
1 small finely chopped onion.
2 minced cloves of garlic.
1 tbsp of freshly grated ginger.
2 tbsp of curry powder.
1 can of coconut milk (14oz).
1 cup of pineapple chunks which can be fresh or canned.
1 red and green bell pepper sliced.
2 tbsp of fresh cilantro, chopped.
Juice of one lime.
For serving, jasmine rice.
Directions
- Season the Fish: Make sure to season both surfaces with salt and pepper after patting fish fillets dry with a paper towel.
- Sear the Fish: Using a large skillet, sear fish fillets in 1 tablespoon of vegetable oil over medium heat. The fillets should be cooked on each side for 2-3 minutes and should be lightly browned on the outside, but not cooked thoroughly. Set aside after removing from skillet.
- Sauté the Aromatics: Add 1 tablespoon of vegetable oil to the same skillet and heat. Sauté the chopped onion for 3-4 minutes until tender. Add minced garlic and the ginger, and cook for another minute until fragrant.
- Make the Curry Sauce: Add the curry powder, cooking it for 1 minute to bring out its aroma. Pour in the coconut milk and stir to combine. Heat the mixture to a simmer and cook for 5 minutes until thickened slightly.
- Add the Pineapple and Peppers: Add the pineapple and bell peppers to the mixture. Simmer for another 5 minutes until the peppers are soft.
- Finish Cooking the Fish: Add the seared fish fillets to the skillet, placing them in the coconut curry sauce. Spoon sauce over the fish and let it simmer for 5-7 minutes, until the fish is cooked through and easily flakes apart when a fork is used.
Cooking Tips for the Best Coconut Curry Fish
- Choose firm fish so it doesn’t fall apart.
- Don’t overcook the fish—once it flakes easily, it’s done.
- Adjust spice by adding more or less curry paste.
- Use fresh pineapple for a sweeter, more vibrant flavor (but canned works fine too).
Why You’ll Love Coconut Curry Fish with Pineapple
- Quick & Easy – Ready in just 25-30 minutes.
- Tropical Flavor – Pineapple adds a sweet and tangy twist.
- Creamy & Comforting – Coconut milk makes the sauce rich and smooth.
- Healthy – Packed with protein, vitamins, and healthy fats.
Whether you’re making this for family or guests, everyone will think you’ve cooked something fancy—when really it’s super simple.
Why Pineapple Works So Well in Coconut Curry Fish
You might be wondering, pineapple in curry?
Yes! The sweetness balances the richness of coconut milk and the spice of curry paste. It brightens the flavor and adds a juicy bite. This is why Coconut Curry Fish with Pineapple is so popular in tropical and coastal cuisines.
Easy Coconut Curry Fish with Pineapple is one of those dishes that looks fancy but is secretly so simple. In just 30 minutes, you can have a creamy, tropical, flavorful curry that will impress everyone at the table.
Whether it’s a weeknight dinner or a special weekend meal, this dish is a perfect blend of sweet, savory, and spicy flavors.
Frequently Asked Questions (FAQ)
1. What fish is best for Coconut Curry Fish with Pineapple?
Tilapia, mahi-mahi, and snapper all work well for this dish. They absorb the curry flavor beautifully and maintain their shape.
2. Can I use frozen fish?
Yes! Just thaw it completely and pat it dry before cooking to avoid extra water in the curry.
3. Is Coconut Curry Fish spicy?
The curry paste you use will determine how spicy or mild it is. Use less curry paste or go for a yellow curry for a milder version.
4. Can I prepare this in advance?
Indeed. To keep the fish fresh and tender, you can make the curry base in advance and add it right before serving.
