---
title: Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-coconut-fish-curry-with-yukon-potatoes-sweet-peas-and-cilantro-5654b0904dab71da508b4568
servings: 2
prep time: 10 minutes
cook time: 25 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
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/creamy-coconut-fish-curry-with-yukon-potatoes-sweet-peas-and-cilantro.avif"
---
@catfish{2%fillets}
@jalapeño{1%unit}
@cilantro{1%bunch}
@coriander{1%tsp}
@coconut milk{1%can}
@red onion{1%unit}
@curry powder{1%tbsp}
@russet potato{2%medium}
@jasmine rice{1%cup}
@peas{1%cup}
@olive oil{2%tbsp}
@water{1%cup}
@salt{to taste}
@black pepper{to taste}

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

Prep the ingredients: halve, peel, and thinly slice the @red onion{1%unit}. Dice the @russet potato{2%medium} into ½-inch cubes. Finely chop the @cilantro{1%bunch}, reserving a few leaves for garnish. Mince the @jalapeño{1%unit}, removing the ribs and seeds if you prefer less heat. Be sure to wash your hands and surfaces after handling the jalapeño as the heat is transferable and can burn more than just your throat.

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

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

Cut the @catfish{2%fillets} into 1-2 inch pieces. When the potatoes are tender, add the @peas{1%cup}, chopped cilantro, and catfish to the broth. Cook for ~{2%minutes} to ~{3%minutes} until the fish is just opaque. 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!