🥥🍅🌿 Coconut Shrimp and Fish Curry with Okra and Tomatoes
A creamy, comforting curry with juicy shrimp, flaky fish, tender okra, and rich tomatoes, all simmered together in a luscious coconut milk sauce.
🍽️ Ingredients (Serves 4)
🦐🐟 For the Seafood:
1/2 lb (225g) shrimp, peeled and deveined 🦐
1/2 lb (225g) firm white fish (such as cod, snapper, or halibut), cut into chunks 🐟
Salt and pepper, to taste
1 tbsp coconut oil or neutral oil for searing
🍛 For the Coconut Curry:
2 tbsp coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1–2 green chilies, sliced (optional) 🌶️
1/2 tsp turmeric
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp paprika or chili powder
1 medium tomato, chopped 🍅
1 1/2 cups full-fat coconut milk 🥥
1 1/2 cups fresh or frozen okra, sliced into rounds 🍳
Juice of 1/2 lime 🍋
Salt, to taste
Fresh cilantro, for garnish 🌿
🍚 Suggested Sides:
Steamed jasmine or basmati rice 🍚
Roti or naan 🫓
Cucumber and yogurt salad 🥒
🔪 Instructions
1. Sear the Seafood
Season the shrimp and fish with salt and pepper.
Heat 1 tbsp coconut oil in a large skillet or deep pan over medium-high heat.
Sear the shrimp and fish chunks for 1-2 minutes on each side, until golden and just cooked through.
Remove the seafood from the pan and set aside.
2. Prepare the Curry Base
In the same pan, add 2 tbsp coconut oil.
Add chopped onion and sauté for 6–8 minutes until soft and golden.
Stir in the garlic, ginger, and green chilies (if using), and cook for another 1–2 minutes until fragrant.
3. Add the Spices and Tomato
Add turmeric, ground coriander, cumin, and paprika. Stir for 30 seconds to bloom the spices.
Add the chopped tomato and cook for 4-5 minutes, until softened and beginning to break down.
4. Add Coconut Milk and Okra
Pour in the coconut milk, then add the sliced okra. Stir well to combine.
Simmer for 5–7 minutes, until the okra is tender and the sauce starts to thicken slightly. The okra will release its natural mucilage, thickening the curry in a wonderful way.
5. Finish the Dish
Return the seared shrimp and fish to the pan.
Simmer for another 3–5 minutes until the seafood is heated through and infused with the curry sauce.
Squeeze in the lime juice and adjust seasoning with salt to taste.
6. Garnish & Serve
Garnish with fresh cilantro.
Serve hot over steamed rice, with naan, or with a refreshing cucumber and yogurt salad.
✨ Chef’s Tips
Okra Tips: If you prefer less mucilage, sauté the okra in a separate pan for a few minutes before adding it to the curry. This will reduce the sliminess.
Spice Level: Add more green chilies or a pinch of cayenne pepper for extra heat!
Additional Vegetables: Feel free to add other vegetables like bell peppers or spinach for added color and nutrients.
Creaminess: For an even creamier curry, stir in a couple of tablespoons of coconut cream at the end.