Curry Mere Green: Coconut Curry with Fish and Greens

Curry mere green is a flexible, home-style fish curry built around tender fish, leafy greens, aromatics, and a gently spiced coconut sauce. The name is not tied to one standardized regional recipe, so this version keeps the method practical: simmer the sauce first, then cook the fish gently so it stays moist.

Ingredients

1½ lb (680 g) firm white fish fillets, such as cod, haddock, or pollock, cut into 1½-inch (4 cm) pieces
1 tsp (5 g) fine salt, divided
2 tbsp (30 ml) neutral oil, such as canola
1 medium yellow onion, about 1 cup (150 g) finely chopped
3 garlic cloves, about 1 tbsp (15 g) finely minced
1 tbsp (15 g) peeled, finely grated fresh ginger
1 small green chile, finely sliced, or ½ tsp (1 g) red pepper flakes
1 tbsp (6 g) curry powder
½ tsp (1 g) ground turmeric
1 cup (240 ml) canned coconut milk, well stirred
½ cup (120 ml) water or seafood stock
1 medium tomato, about 1 cup (180 g), diced
5 oz (140 g) baby spinach, or tender chopped greens
1 tbsp (15 ml) fresh lime juice, plus lime wedges to serve
¼ cup (10 g) chopped fresh cilantro

Instructions

Pat the fish dry and check carefully for pin bones. Cut it into evenly sized pieces and season with about ½ tsp (2.5 g) of the salt. Set aside while you prepare the curry base; do not leave raw fish at room temperature for more than 2 hours.
Warm the oil in a wide, lidded skillet or shallow pot over medium heat. Add the onion and cook for 5–7 minutes, stirring often, until soft and translucent but not deeply browned. If the onion begins to stick, lower the heat and add a teaspoon of water.
Stir in the garlic, ginger, and green chile. Cook for about 30 seconds, just until fragrant. Add the curry powder and turmeric and stir for another 20–30 seconds. Spices can turn bitter if they scorch, so keep them moving and do not let the pan become dry.
Add the diced tomato and remaining ½ tsp (2.5 g) salt. Cook for 3–4 minutes, stirring and pressing the tomato lightly, until it softens and releases its juices. Pour in the coconut milk and water or stock, stir well, and bring the sauce to a gentle simmer. Cook uncovered for 5 minutes to blend the flavors; avoid a hard boil, which can make the sauce separate.
Fold in the spinach and let it wilt for 1–2 minutes. If using sturdier greens such as chopped kale, add them before the fish and simmer for 5–7 minutes, adding a splash of water if needed to keep the sauce loose.
Nestle the fish pieces in a single layer in the simmering sauce. Cover and cook gently for 5–8 minutes, depending on thickness, until the fish is opaque and flakes easily. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid frequent stirring, which can break the fish apart.
Turn off the heat. Stir in the lime juice and cilantro, taste the sauce, and adjust with a little more salt or lime if needed. Rest for 2 minutes, then serve while hot with lime wedges.

Tips

Choose fish that holds together. Cod, haddock, pollock, halibut, and thick pieces of tilapia all work. Very thin fillets cook quickly and may fall apart, so add them near the end and check the temperature early.
Keep the simmer gentle. A rolling boil can toughen fish and cause coconut milk to separate. Once the fish goes in, maintain only a quiet simmer and keep the lid on to cook it evenly.
Adjust the greens to their texture. Baby spinach wilts quickly; kale, collards, or mustard greens need a longer head start. If using frozen spinach, thaw it and squeeze out excess water first so it does not thin the curry.
Season in stages. Curry powders vary in salt and strength. The recipe starts with a measured amount of salt, but taste after the sauce simmers and again at the end; add heat gradually because chile strength varies too.

Serving Suggestions

Serve the curry over steamed basmati rice, jasmine rice, or another plain long-grain rice, which soaks up the coconut sauce without competing with it. For a more substantial meal, offer warm flatbread or roti alongside the rice. A crisp cucumber salad, sliced raw cucumber with lime, or lightly dressed cabbage provides a cool contrast to the warm spices.

Put lime wedges on the table and let each person add juice to taste. If serving rice or another hot side, keep it hot until mealtime and refrigerate leftovers promptly rather than leaving the curry out during a long meal.

Variations

Use another protein: Peeled, deveined shrimp can replace the fish; simmer them only until opaque and check that they reach 145°F (63°C). For a plant-based curry, use drained chickpeas or cubed firm tofu. Add chickpeas with the coconut milk so they heat through, or add tofu with the greens; neither needs the fish temperature check.

Change the greens: Spinach is mild and quick, while mustard greens add a peppery edge and kale gives a firmer bite. Tender chard leaves can be added with spinach; slice the stems and cook them with the onion for a little extra time.

Make it richer or lighter: For a richer sauce, replace the water with more coconut milk. For a lighter, less creamy curry, use ½ cup (120 ml) coconut milk and 1 cup (240 ml) stock instead. The latter has a thinner sauce and a more pronounced savory flavor.

Use a different spice blend: If curry powder is unavailable, combine 2 tsp (4 g) ground coriander, 1 tsp (2 g) ground cumin, and ½ tsp (1 g) turmeric. This gives a straightforward, mild curry flavor but will not taste exactly like a prepared curry powder blend.

Storage and Reheating

Refrigerate the curry within 2 hours of cooking in a shallow, airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a freezer-safe container for up to 2 months; the fish may become softer after thawing, and the coconut sauce may look slightly separated.

Reheat only the portion you plan to eat, in a covered saucepan over low heat, stirring carefully until hot throughout. Add a splash of water if the sauce has thickened. Leftovers must reach 165°F (74°C), measured with a food thermometer. You can also microwave a portion in a covered microwave-safe dish, stirring halfway through, then check the temperature in several spots. Do not repeatedly cool and reheat the full batch.

Frequently Asked Questions

Can I make this curry ahead?
Make the onion-and-coconut sauce with the greens up to a day ahead, cool it promptly, and refrigerate it. Reheat the sauce to a simmer, add the raw fish, and cook it just before serving. This avoids overcooked fish from reheating.

Can I use frozen fish?
Yes. Thaw it in the refrigerator overnight, or keep it sealed and thaw it in cold water, changing the water every 30 minutes. Pat it dry before seasoning. Do not thaw fish on the counter, and cook it promptly after thawing.

Why did my coconut curry sauce separate?
A vigorous boil or prolonged high heat can separate coconut milk. It is usually still usable: lower the heat and stir gently. Next time, keep the sauce at a gentle simmer and add the fish only after the coconut milk has warmed through.

How can I tell when the fish is done?
The flesh should be opaque and separate into flakes with gentle pressure, but appearance alone is not a reliable safety check. Measure the thickest piece with a food thermometer and cook fish to 145°F (63°C).

Can I make it without coconut milk?
Yes, though the result will be less creamy and will not have the same coconut flavor. Use 1½ cups (360 ml) seafood stock or water, then simmer the sauce briefly to reduce it before adding the fish. Taste and adjust the lime and salt at the end.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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