Wash, remove scale and clean the fish under clean running water. Then the fish into 4 pieces. Pro tip - Depending on the type of fish you use, you may have different size pieces of fish. My fish pieces were each approximately 5 to 6-inches.
In a skillet, over medium to low heat, add the oil and garlic. Saute for 30 sec. Then, add the curry powder, cayenne, or paprika – saute for another 30 seconds.Pro tip - Keep the heat low as necessary to prevent the garlic and spices from burning.
Next, add the coconut milk – and bring to a boil. Season with salt and pepper. Followed by cilantro or parsley. Pro tip - If the heat is high the water will evaporate quickly. So, you can add ¼ to ½ cup water if necessary.
Cover and cook on medium heat for 5 minutes. Open, and gently lay the fish pieces in the gravy. Pro tip - We partially cook the gravy first to prevent the fish from overcooking.
Cover and cook for 4 minutes on one side. Flip the pieces and cook for another 3 to 4 minutes on the other side or until the fish is cooked. Turn the heat off.
Garnish with more fresh cilantro. Serve over steamed rice.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you