This Garlic Butter Fish Curry Is Better Than Takeout
This garlic butter fish curry combines flaky fish, rich buttery sauce, warm spices, and creamy texture for a comforting homemade dinner packed with flavor.
Equipment
- Large Skillet
- Mixing bowl
- Wooden Spoon
- Knife
- Cutting board
- Serving Bowls
- Measuring Cups
Ingredients
Fish
- 1.5 pounds white fish fillets cut into chunks
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon paprika smoky flavor
Garlic Butter Curry
- 3 tablespoons butter rich flavor
- 5 cloves garlic minced
- 1 piece yellow onion thinly sliced
- 1 cup coconut milk creamy texture
- 1 cup tomato puree smooth consistency
- 1 tablespoon curry powder adjust to taste
For Serving
- 3 cups cooked basmati rice warm
- 2 tablespoons fresh cilantro chopped
- 1 piece lime cut into wedges
Instructions
- Season fish with salt, black pepper, and paprika until evenly coated.
- Melt butter in a large skillet over medium heat. Cook garlic and onions until fragrant and softened.
- Add curry powder and stir briefly so the spices release deeper aroma and flavor.
- Pour in coconut milk and tomato puree. Simmer until the sauce becomes smooth and slightly thickened.
- Add fish carefully and cook gently until flaky, tender, and fully cooked without breaking apart.
- Serve warm over basmati rice with cilantro and lime wedges for fresh balanced flavor.
Notes
Cook fish slightly longer for firmer texture or gently for softer flaky bites. Freeze curry separately from rice for easier reheating later. Stir carefully during simmering to keep fish pieces intact. Customize flavors with spinach, chili flakes, peas, or extra garlic butter. Store leftovers refrigerated for up to three days and reheat slowly for best texture.