Coconut Fish Curry

Coconut Fish Curry


  • 4 garlic cloves, chopped
  • 4 small green chillies, chopped
  • 1 tbs finely chopped ginger
  • 2 tsp finely chopped fresh turmeric
  • 2 tbs sunfower oil
  • 1 onion, finely chopped
  • 2 tsp each ground turmeric and coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground clove
  • 6 green cardamom pods, cracked
  • 12 curry leaves, plus extra deep-fried leaves to serve
  • 400ml can coconut milk
  • 1 cup (250ml) fish stock
  • 600g white fish (skin on), cut into 4cm pieces
  • Juice of 1 lime


Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.

Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add chilli paste and cook, stirring, for 3-4 minutes until fragrant. Add spices and curry leaves, and cook, stirring, for a further 2 minutes. Add coconut milk and stock, then bring to a simmer.

Cook, stirring occasionally, for 10 minutes or until slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt.

Serve curry with rice, topped with coriander and deep-fried curry leaves.

Healthy Ingredients

Fish is rich in omega-3 fatty acids, which may help protect against dry eyes, macular degeneration and even cataracts.

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