Coconut Fish Curry

Ingredients

• 4 white fish fillets, cubed
• 1 can coconut milk
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 10 curry leaves
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• 3 tbsp oil
• Salt
• Tamarind or lemon to finish

Instructions

1. Heat the oil and pop the mustard seeds and curry leaves.
2. Add the onion and cook until soft, then the ginger-garlic.
3. Stir in the tomatoes and ground spices; cook until soft.
4. Pour in the coconut milk and simmer for 5 minutes.
5. Slide in the fish and cook gently for 8 minutes until just opaque.
6. Finish with a squeeze of lemon or a little tamarind.

Serving suggestions

• Serve with steamed rice.

Storage & reheating

Best fresh; keeps a day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions