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Easy Cococnutty Fish Curry Recipe - May Simpkin Nutritionist

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. 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.
  2. Add the garlic, ginger, and chopped red chilli (if using), stir and continue to sauté for another minute until the aromas are fragrant.
  3. 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.
  4. 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.]
  5. 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.
  6. Squeeze the juice of one lime into the curry and stir gently. Check seasoning and adjust as needed.
  7. 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
  1. Rinse the rice under cold water 2-3 times to remove any excess starch.
  2. In a medium-sized saucepan, add the rinsed rice, coconut milk, water, and salt.
  3. 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.
  4. 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.
  5. Before serving, fluff the rice with a fork.