Coconutty Fish Curry Recipe

This easy and flavourful super quick coconutty fish curry combines the creaminess of coconut milk with aromatic spices, for a delicious and satisfying midweek fish meal that the whole family can enjoy.

As always, add colour! I prefer to add it in as a side; steamed or stir-fried green vegetables like broccoli, bok choy and green beans work very well with this deliciously creamy sauce.

To make this tasty fish curry, you’ll need:

• 2 tablespoons coconut oil (or rapeseed oil or ghee)
• 1 tbsp mustard seeds
• 2 onions, finely chopped
• 3 cloves of garlic, crushed
• 1 thumb-sized piece of fresh ginger, grated (with the skin on)
• 1 red chilli, deseeded and finely chopped (optional if you’re not a chilli fan)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (400 ml) coconut milk
• 4-6 dried curry leaves (optional)
• 4 white fish fillets, cut into bite-sized pieces if you prefer
• Juice of ½ lime, retain the other half for garnish
• Handful of fresh coriander, chopped
• Salt to taste
  

  Here’s how to make this creamy fish curry:

  Add the mustard seeds to a dry deep-sided pan and gently toast them until they start to pop, then add the coconut oil (or rapeseed/ghee); Add the chopped onion and sauté over a moderate heat until it becomes translucent.

  Add the garlic, ginger, and chopped red chilli (if using), stir and continue to sauté for another minute until the aromas are fragrant.

  Now sprinkle the curry powder and ground turmeric over the onion mixture, season with salt to taste and mix well. Cook the spices for a couple of minutes to release their flavours.

  Pour in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes to allow the flavours to infuse.

  [You can prepare up to this point in advance; set aside until you’re ready to serve and continue with the recipe.]

  Carefully add the fish fillets or pieces to the pan, making sure they are covered with the coconut sauce. Cook for about 5-8 minutes, or until the fish is cooked through and flakes easily, but not overcooked.

  Squeeze the juice of one lime into the curry and stir gently. Check seasoning and adjust as needed.

  Serve this coconutty fish curry with boiled rice (or coconut rice; see below for variation), or warm naan bread, with a wedge of lime and garnished with freshly chopped coriander.

   

  Want to vary your rice?

  This delicious fish curry pairs very well with a fragrant and creamy coconut rice:

  Serves 2-4

  • 1 cup jasmine rice (or basmati)
  • ½ cup coconut milk
  • 1 cup water
  • 1/2 teaspoon salt

  Rinse the rice under cold water 2-3 times to remove any excess starch.

  In a medium-sized saucepan, add the rinsed rice, coconut milk, water, and salt.

  Bring to a boil and then reduce the heat to low and allow it to cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

  Once cooked, remove the rice from the heat and keep it covered. Let the rice rest for 5 minutes to allow the steam to finish cooking the rice.

  Before serving, fluff the rice with a fork.

  Let me know how you get on in the comments below!

  

  Coconutty Fish Curry

  This easy and flavourful super quick coconutty fish curry combines the creaminess of coconut milk with aromatic spices, for a delicious and satisfying midweek fish meal that the whole family can enjoy.

  As always, add colour! I prefer to add it in as a side; steamed or stir-fried green vegetables like broccoli, bok choy and green beans work very well with this deliciously creamy sauce.

  Print Recipe Pin Recipe

  Prep Time 5 mins

  Cook Time 20 mins

  Servings 4

  Ingredients

    

  • 2 tbsp coconut oil
  • 1 tbsp mustard seeds
  • 2 onions finely chopped
  • 3 cloves garlic crushed/minced
  • 1 thumb sized ginger grated (with skin on)
  • 1 red chlli optional for heat
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 can coconut milk
  • 4-6 curry leaves dried or fresh
  • 4 fish fillets any
  • 1 lime juice half and retain other half for garnish
  • handful fresh coriander leaves chopped
  • S & P

  Coconut Rice

  • 1 cup jasmine rice or basmati
  • ½ cup cocnut milk
  • 1 cup water
  • Salt

  Instructions

   

  • Add the mustard seeds to a dry deep-sided pan and gently toast them until they start to pop, then add the coconut oil (or rapeseed/ghee); Add the chopped onion and sauté over a moderate heat until it becomes translucent.
  • Add the garlic, ginger, and chopped red chilli (if using), stir and continue to sauté for another minute until the aromas are fragrant.
  • Now sprinkle the curry powder and ground turmeric over the onion mixture, season with salt to taste and mix well. Cook the spices for a couple of minutes to release their flavours.
  • Pour in the coconut milk and bring the mixture to a simmer. Let it simmer for 5 minutes to allow the flavours to infuse.

    [You can prepare up to this point in advance; set aside until you’re ready to serve and continue with the recipe.]
  • Carefully add the fish fillets or pieces to the pan, making sure they are covered with the coconut sauce. Cook for about 5-8 minutes, or until the fish is cooked through and flakes easily, but not overcooked.
  • Squeeze the juice of one lime into the curry and stir gently. Check seasoning and adjust as needed.
  • Serve this coconutty fish curry with boiled rice (or coconut rice; see below for variation), or warm naan bread, with a wedge of lime and garnished with freshly chopped coriander.

  Coconut Rice

  • Rinse the rice under cold water 2-3 times to remove any excess starch.
  • In a medium-sized saucepan, add the rinsed rice, coconut milk, water, and salt.
  • Bring to a boil and then reduce the heat to low and allow it to cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
  • Once cooked, remove the rice from the heat and keep it covered. Let the rice rest for 5 minutes to allow the steam to finish cooking the rice.
  • Before serving, fluff the rice with a fork.