Easiest Fish Curry - Just 6 ingredients

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.

Ingredients