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Easy Fish Curry

2 Tablespoons coconut oil

1 onion finely chopped

3 cloves garlic thinly sliced

2 Tablespoons freshly grated ginger about a 5cm piece

2 teaspoons medium curry powder

1 teaspoon ground turmeric

10 – 15 fresh curry leaves (can omit if you can’t find them)

400 ml (13 ozs) coconut milk

2 medium tomatoes roughly chopped

1 teaspoon salt

firm white fish cut into 3cm chunks

1 cup chopped fresh coriander (cilantro)

1/2 lime juiced

Melt the coconut oil in a medium saucepan.

Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.

Add the garlic and ginger, and cook, stirring gently for 1 minute.

Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.

Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.

Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.

Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.

Gently stir in the coriander and lime juice.


Prep Time: 10 min Cook Time: 20 Min


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