---
title: Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-coconut-fish-curry-with-yukon-potatoes-sweet-peas-and-cilantro-5654b0904dab71da508b4568
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Fish
  - Tree Nuts
tags:
  - Gluten Free
  - Spicy
rating: 3.0
rating_count: 984
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 741
  protein: 41
  fat: 25
  saturated fat: 14
  carbohydrates: 89
  sugar: 7
  fiber: 9
  sodium: 257
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/creamy-coconut-fish-curry-with-yukon-potatoes-sweet-peas-and-cilantro.avif"
---

In a #small pot{}, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add @jasmine rice{1%cup}, cover, and reduce to a low simmer for 15-20 minutes, until tender. ~{20%minutes} Keep covered off the heat until the rest of the meal is ready.

Prep the ingredients: halve, peel, and thinly slice @red onion{2%unit}. Dice @russet potato{24%oz} into ½-inch cubes. Finely chop @cilantro{½%oz}, reserving a few leaves for garnish. Mince @jalapeño{2%unit}, removing the ribs and seeds if you prefer less heat. TIP: Be sure to wash your hands and surfaces after handling the jalapeno; the heat is transferable and can burn more than just your throat!

Heat 2 teaspoons of @olive oil{4%tsp} in a #large pan{} over medium-high heat. Add the onion, @coriander{2%tsp}, jalapeno, and @curry powder{2%tbsp} (to taste, start with 1 teaspoon and add incrementally). Cook, tossing, for 3-4 minutes, until softened. ~{4%minutes} Season with salt and pepper.

Add the potatoes to the pan along with @coconut milk{28%oz} and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork tender. ~{15%minutes}

Cut @catfish{24%oz} into 1-2 inch pieces. When the potatoes are tender, add @peas{8%oz}, chopped cilantro, and catfish to the broth. Cook for 2-3 minutes, until the fish is just opaque. ~{3%minutes} Taste and season with salt and pepper.

Fluff the rice with a fork. Ladle the fish curry into bowls, then top with a scoop of rice and the reserved cilantro. Enjoy!