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Corvina Recipe with Coconut Curry Sauce

A simple coconut curry sauce accompanies this easy corvina recipe. This corvina fish recipe is done in 20 minutes, making it a great weeknight dinner. Paired with sliced, oven roasted potatoes and a delicious sauce, you can have a quick midweek dinner that is better than takeout. try this pan seared corvina for another easy weeknight meal.

coconut curry corvina recipe with sliced potatoes on white plate
Pan seared corvina with sliced potatoes and a tomato coconut curry sauce make a great midweek meal.

Curry seems to be one of those flavors that people feel very strongly about. They either love it or they hate it, there’s not much middle ground. I’m in the “love it” camp.  Just the smell of curry makes my heart flutter.

A long, long time ago in a city far, far away when I was in culinary school, we would wander the streets of NYC and more often than not we ended up in an area of Manhattan that had lots of spice shops and Indian restaurants. I think that’s where my love of curry was born.

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Easy Corvina Recipe

I suggest making this with a meaty fish like corvina or halibut.  A delicate fish like sole would get lost in the aggressive flavor of the curry. The crunchy outside and fluffy inside of the potatoes make it a perfect vessel to soak up that luscious sauce.

The bright tang of the tomato combined with the heady, warm spiciness of the curry against the creamy flesh of the potato makes for a perfect bite.
The sauce is so good that I’ve made this dish vegan for friends of mine by omitting the fish, doubling the potatoes and adding in more peas, onions, chickpeas, etc.

I like to serve something light, like a wine spritzer with this dish. For dessert, I would do a vanilla panna cotta because the flavors are subtle and after a flavor-packed dinner, it’s a nice change.

Corvina recipe and Idaho Potatoes with Coconut Curry
Coconut Curry Corvina Recipe

Cooking well takes practice.  The more you cook, the better you get.  You will begin to develop a feel for flavors that pair well (sometimes without even needing to taste it, you’ll just “know”) and even after you’ve been doing it professionally for 14 years, it’s not always perfect.  See Below…

Corvina Recipe Testing

This was the first version. Do you see how yellow the sauce is?  The curry was just a “pinch” too much. It overpowered the coconut flavor.  I backed off just a half teaspoon the next time around and it was perfect.
Take risks, learn from mistakes…  That’s the only way to develop your palate and learn.  That statement also applies to so much more in life.  It’s a pretty good mantra.

corvina recipe testing in pan
Corvina Recipe Testing

Chef’s Tip: How to get those potatoes SUPER crispy

  • Soak the potatoes in cold water.   This helps to remove some of the starch, which helps them to crisp on the outside and remain tender and fluffy inside.  The water will become cloudy.  I usually let them soak for 15 minutes and change the water once, then let them sit for another five minutes or so.
  • Drain and pat dry with paper towels or a clean kitchen towel.
  • Why does this matter?  The excess starch can sometimes prevent the potatoes from cooking through before they begin to brown too much,  leaving you with dark potatoes that aren’t cooked properly.  Every restaurant I have ever worked in, potatoes always get a soak before frying so it stands to reason that if we are “oven-frying”, the same rules apply.
simple Corvina recipe with Potatoes and Coconut Curry sauce on plate
Coconut Curry Corvina Recipe

How to cook corvina

Chef’s tip: Always put the “good side” face down first in the pan. How do you know?  Here’s a photo to help!

how to tell the difference between the good side and the bottom side of fish
Chef Tips

If you are looking for more ways to serve corvina, try this Baked Corvina Recipe with Tomatoes and Olives. It is done from start to finish in about 25 minutes, making it perfect for weeknight dinners.

Assemble like a Pro:

If you want to make a pretty plate for dinner, follow the photos below for a lovely presentation. After you’ve roasted the potatoes, shingle them in a circle and ladle a bit of sauce on top of them. Place the corvina on top and sprinkle herbs on top if you wish for a bit of color.

step by step instructions for plating corvina recipe
How to plate Coconut Corvina like a pro

Used to make this corvina recipe:

First on this list are non-stick pans – they are essential when cooking fish. You want to be able to flip the fish over easily and without having it stuck to your pan. A non stick pan makes this much easier.

Madras curry powder – for everyday yellow curry powder, this is the brand I’ve been using for about 20 years. It is the brand we used in the fancy restaurant in New York as well, so I feel comfortable recommending it for a basic curry powder with great flavor.

This particular fish spatula is the one I have. They have other brands, other versions, but THIS ONE is fantastic. It’s good for so much more than fish. When I’m cooking something that is delicate or thin that I need to get under without breaking it, this is my go – to spatula.

The slicer that is found in literally every professional restaurant I’ve ever worked in. These things are inexpensive and work like a charm. There’s a reason every line cook carries one in their knife kit.

Please share!

pin image for corvina recipe

Corvina and Idaho®Potatoes with Coconut Curry

Cheryl Bennett
A delicious, healthy meal with a simple coconut curry sauce that will make this easy dinner feel like a special occasion.
4.62 from 13 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories

Ingredients
  

  • 1.5 lb. piece of corvina cut into 4 equal pieces
  • 2 large Idaho® Russet Potatoes sliced into 1/4" rounds
  • 1 - 14.5 oz can diced tomatoes drained
  • 1 - 13.5 oz can coconut milk
  • 1/2 cup frozen peas
  • 1 tablespoon Madras curry powder yellow curry powder
  • 1 clove garlic minced
  • 4 tablespoons cilantro chopped
  • kosher salt
  • black pepper
  • white pepper
  • canola oil for frying and baking
  • nonstick cooking spray

Special Equipment

  • parchment paper
  • sheet pan

Instructions
 

Make the crispy potatoes

  • Preheat oven to 425°F (218°C)
  • Line sheet pan with parchment paper and lightly spray the parchment with cooking spray. This will help to ensure we don't have to pry the potatoes off, leaving our crunchy outside stuck to the paper.
  • Soak potatoes (as described above), pat dry with paper towels and place in a large bowl with 2 tablespoons of canola oil. Toss to evenly coat potatoes and lay them on the parchment-lined sheet pan, put in the oven on the middle rack.
  • Bake for 15 minutes, then flip potatoes over. Rotate the pan and slide back into the oven for another 10-15 minutes, until potatoes are crispy and cooked through. Sprinkle with a fat pinch of kosher salt while they are still warm.
  • *Your oven may run hot or cold, so times may vary! Keep an eye on the potatoes after you've flipped them.

While the potatoes are baking, cook the fish

  • Heat a large saute pan over medium heat and drizzle in 2 TB canola oil.
  • Sprinkle both sides of the corvina with kosher salt and white pepper, place fish in the pan, good side down, and cook for 8-10 minutes. Using a fish spatula, carefully flip the fish over and cook for another 5 minutes. The time will vary depending on the thickness of the fish.
  • Remove the fish and set aside. DO NOT CLEAN OUT THE PAN.
  • Add in garlic and let it saute for a minute, then add in coconut milk, curry powder and tomatoes. Let the sauce cook down for 10 minutes over medium-low heat, then add fish back into the pan along with the peas. Season with salt and pepper to your taste. Simmer on low heat for another 5 minutes, until fish is warmed through.
  • Place potatoes on the plate and ladle sauce over them. Place fish on top and sprinkle with chopped cilantro.

Notes

Corvina varies in thickness, try to choose a piece that is fairly even from one end to the other. This will make it easier to portion into equal sized pieces and it will guarantee that the cooking rate for all the pieces will be the same.
If you have one piece that is very thin and one piece that is very thick, the thin piece will be cooked through well before the thicker piece. In that case, put the thicker piece of fish in the pan first and let it get a head start on the thinner piece(s).
Tried this recipe?Let us know how it was!

This post has been recently updated from its original publication date of 7/6/16

10 Comments

  1. You are BRILLIANT! I feel like I am ready to head into the kitchen and, thanks to your tips, cook like a pro. The dish looks incredible and I LOVE, LOVE, LOVE that the Idaho Potatoes shine so beautifully!

  2. oh my gosh, Cheryl, this is magnificent! The photo of the dish, the dish itself is stupendous. And I love the flavors! The best thing that could happen to the humble potato!

4.62 from 13 votes (13 ratings without comment)

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