Seafood Curry Recipes: Shrimp, Tuna & Coconut Fish Curry

Three Seafood Curry Recipes: Creamy Shrimp Curry, Spicy Tuna Curry, and Coconut Fish Curry

Curry is one of the best formats for seafood -- the aromatic spice base (onion, garlic, ginger, curry powder, turmeric) complements the natural sweetness of shrimp, the richness of tuna, and the delicate flavor of white fish without overwhelming them. The key principle for all seafood curries: build the sauce first, add the seafood last, and do not overcook. Seafood cooks in minutes; the sauce can simmer for as long as needed to develop flavor before the seafood goes in.

Shrimp | Tuna Steaks | Pacific Halibut

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Recipe 1: Creamy Shrimp Curry with Rice and Naan

A rich, coconut-based curry with succulent shrimp -- fragrant, slightly spicy, and deeply satisfying. The coconut milk creates a creamy sauce that pairs perfectly with steamed rice and warm naan for soaking up the sauce.

Ingredients (serves 4)

• 1 lb shrimp, peeled and deveined (fresh or thawed from frozen; Frozen Pacific Shrimp Meat works well)
• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, finely diced
• 3 garlic cloves, very finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp tomato paste
• 1/2 cup diced tomatoes (optional; adds acidity and body)
• Salt and white pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. Build the aromatic base: heat oil in a large, heavy skillet or Dutch oven over medium heat; add onion and cook for 5-6 minutes until softened and translucent; add garlic and ginger; cook for 1 minute until fragrant
2. Toast the spices: add curry powder and turmeric; stir constantly for 60 seconds -- toasting the spices in the oil activates the fat-soluble flavor compounds and significantly deepens the flavor of the finished curry
3. Build the sauce: add tomato paste and stir for 30 seconds; pour in coconut milk and diced tomatoes (if using); stir well to combine; bring to a gentle simmer; cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld
4. Add the shrimp: add shrimp to the simmering sauce; cook for 2-3 minutes until the shrimp turn pink and opaque -- do not overcook; shrimp become rubbery within 1-2 minutes of being fully cooked; remove from heat as soon as the shrimp are just opaque throughout
5. Season and serve: season with salt and white pepper; garnish with fresh cilantro; serve over steamed rice with warm naan and lime wedges

Key Tips

• Pat shrimp dry before adding to the sauce -- excess moisture dilutes the sauce and causes the shrimp to steam rather than absorb the curry flavors
• Use full-fat coconut milk -- light coconut milk produces a thinner, less flavorful sauce; the fat content is what gives the curry its characteristic creaminess
• The sauce can be made ahead -- prepare the sauce up to 24 hours in advance and refrigerate; reheat to a simmer and add the shrimp just before serving

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Recipe 2: Spicy Tuna Curry

A bold, tomato-based curry with a pronounced heat from cayenne and paprika. Works with both canned tuna (for a quick weeknight meal) and fresh tuna steaks (for a more substantial dish). The preparation differs significantly between the two -- see the notes below.

Ingredients (serves 4)

• 1 lb fresh tuna steaks, cut into 1.5-inch cubes (or 2 cans of tuna, well-drained)
• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 2 garlic cloves, very finely minced
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat; start with 1/4 tsp if heat-sensitive)
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk (optional; adds creaminess and tempers the heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Build the aromatic base: heat oil in a large skillet over medium heat; add onion and cook for 5-6 minutes until softened; add garlic and cook for 1 minute
2. Toast the spices: add curry powder, cumin, paprika, and cayenne; stir for 60 seconds until fragrant
3. Build the sauce: add diced tomatoes; stir to combine; simmer for 10 minutes until the sauce thickens; add coconut milk if using
4. Add the tuna:
   • Fresh tuna: add the cubed tuna to the simmering sauce; cook for 3-4 minutes until the exterior is opaque but the center is still slightly pink (medium) -- fresh tuna is best served medium; cooking to fully done produces dry, crumbly tuna that loses its texture in the sauce
   • Canned tuna: drain thoroughly; stir into the sauce; heat for 2 minutes until warmed through -- do not simmer for longer; canned tuna breaks down quickly in heat
5. Season and serve: season with salt and pepper; garnish with cilantro; serve over steamed rice

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Recipe 3: Coconut Fish Curry

A lighter, fragrant curry that showcases the delicate flavor of firm white fish. Pacific Halibut is the best choice -- its firm texture holds together in the sauce without breaking apart, and its mild, slightly sweet flavor pairs beautifully with coconut milk and turmeric. Cod or haddock also work well.

Ingredients (serves 4)

• 1 lb firm white fish (Pacific Halibut, cod, or haddock), cut into 1.5-inch pieces
• 1 tbsp coconut oil
• 1 medium onion, finely diced
• 2 garlic cloves, very finely minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp fish sauce (optional; adds umami depth)
• 1 tsp sugar (balances the acidity of the fish sauce and the bitterness of the turmeric)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Build the aromatic base: heat coconut oil in a large skillet over medium heat; add onion and cook for 5-6 minutes until softened; add garlic and cook for 1 minute
2. Toast the spices: add curry powder and turmeric; stir for 60 seconds until fragrant
3. Build the sauce: pour in coconut milk, fish sauce (if using), and sugar; stir to combine; bring to a gentle simmer; cook for 8-10 minutes until the sauce thickens slightly
4. Add the fish: gently add the fish pieces to the simmering sauce; cook for 5-6 minutes for 1.5-inch pieces until the fish is just opaque throughout and flakes easily -- do not stir aggressively; firm white fish holds together well but will break apart if stirred too vigorously while cooking
5. Serve: garnish with cilantro and lime; serve over steamed rice or with warm naan

Key Tips

• Do not overcook the fish -- halibut is very lean and dries out quickly; check at 5 minutes; the fish is done when it just turns opaque and flakes with gentle pressure from a fork
• Fish sauce is optional but recommended -- it adds a layer of umami depth that makes the curry taste more complex; it does not make the curry taste "fishy" when used in the correct quantity (1 tbsp for this recipe)
• Substitute freely -- this recipe works with any firm white fish; avoid delicate fish (sole, flounder) that will break apart in the sauce

Shrimp | Tuna Steaks | Pacific Halibut

Also see: 10 Salmon Recipes to Try at Home | Easy Seafood Recipes to Try at Home | Seafood for Beginners Guide

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Seafood Curries

Can I use frozen seafood for these curries?

Yes -- thaw overnight in the refrigerator (best) or in a sealed bag in cold water for 20-30 minutes (faster); pat dry thoroughly before adding to the sauce. Excess moisture from improperly thawed seafood dilutes the sauce and causes the seafood to steam rather than absorb the curry flavors. Frozen Pacific Shrimp Meat works well in the shrimp curry recipe.

How do I adjust the spice level?

For a milder curry: reduce or omit the cayenne pepper; use mild curry powder rather than hot; add more coconut milk to temper the heat. For a spicier curry: increase the cayenne; add fresh chili (Thai bird's eye chili or serrano) with the aromatics; use hot curry powder. The coconut milk in the shrimp and fish curries naturally tempers heat -- the tuna curry (tomato-based) will be spicier at the same cayenne quantity.

Can I substitute different types of seafood?

Yes -- these recipes are flexible. Spot prawns are an excellent substitute for shrimp in Recipe 1 (cook for the same 2-3 minutes). Scallops work well in the coconut fish curry (Recipe 3) -- sear separately in a hot pan for 1-2 minutes per side before adding to the sauce at the end. Avoid substituting delicate fish (sole, flounder) in Recipe 3 -- they will break apart in the sauce.

Choose shrimp for this recipe

For steps that cook raw shrimp, use Mexican blue shrimp or prepared spot prawns. If using fully cooked Pacific shrimp meat, thaw as directed and add near the end instead of repeating the raw-shrimp cooking step. Timing depends on size and preparation; cook raw shrimp through until the flesh is firm, pearly and opaque.

Compare product forms and current availability in Shrimp & Prawns.