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Coconut Fish Curry (serves 6)
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Coconut Fish Curry (serves 6)

A simple, fragrant South-Indian style fish curry using coconut milk, tamarind and warming spices. Ready in under an hour and perfect with steamed rice or roti. Uses white fish such as cod, haddock or pollock.

Prep:20 min
Cook:30 min
Total:50 min
Servings:6
medium
fish
curry
seafood
coconut
Indian
weeknight

Ingredients

  • •900 g White fish fillets (cod, haddock or pollock)
  • •2 tbsp Lemon juice
  • •1 tsp Turmeric
  • •2 tsp Salt
  • •3 tbsp Vegetable oil
  • •1 tsp Mustard seeds
  • •0.25 tsp Fenugreek seeds
  • •1 tsp Cumin seeds
  • •2 each Bay leaves
  • •2 each Onion (medium)
  • •4 clove Garlic cloves
  • •1 tbsp Ginger paste
  • •2 each Green chillies
  • •2 each Tomatoes (ripe, medium)
  • •2 tsp Coriander powder
  • •1 tsp Cumin powder
  • •1 tsp Chilli powder
  • •0.5 tsp Garam masala
  • •400 ml Coconut milk
  • •200 ml Water or light fish stock
  • •1 tbsp Tamarind paste
  • •10 each Curry leaves
  • •1 tsp Sugar
  • •30 g Fresh coriander (cilantro)

Instructions

  1. 1.Cut the fish into 6 even portions if not already portioned. In a bowl combine the fish with 1 tsp turmeric, 1 tbsp lemon juice and 0.5 tsp salt. Set aside to marinate for 10–15 minutes while you prepare the sauce.
  2. 2.Finely slice the onions, roughly chop the tomatoes and slit the green chillies lengthways. Crush or finely chop the garlic cloves.
  3. 3.In a large, heavy-based pan or kadhai heat the oil over medium heat. When hot, add the mustard seeds and let them pop. Add the fenugreek seeds, cumin seeds, bay leaves and curry leaves and fry briefly until aromatic (about 20–30 seconds).
  4. 4.Add the sliced onions and a pinch of salt. Cook on medium-low heat, stirring occasionally, until the onions are soft and turning golden (8–10 minutes). This step builds flavour—do not rush it.
  5. 5.Add the garlic and ginger paste and cook for 1–2 minutes until the raw smell fades. Then add the chopped tomatoes and green chillies and cook until the tomatoes break down and the mixture is thick (5–7 minutes).
  6. 6.Stir in the coriander powder, cumin powder, chilli powder and the remaining 0.5 tsp turmeric. Cook the spices with the onion–tomato mixture for 1–2 minutes, stirring continuously so they don’t burn.
  7. 7.Mix the tamarind paste into the water or stock, then pour this into the pan. Bring to a gentle simmer and cook for 6–8 minutes to let the flavours combine. Taste and add the remaining salt (adjust to preference).
  8. 8.Lower the heat and stir in the coconut milk. Heat gently—do not allow the curry to come to a rolling boil once the coconut milk is added as it can split. Add sugar and half the chopped fresh coriander. Stir to combine.
  9. 9.Gently slide the marinated fish pieces into the simmering curry in a single layer. Spoon some sauce over the top. Cover the pan and simmer on low heat for 6–8 minutes, until the fish is opaque and flakes easily (time depends on thickness). Avoid stirring vigorously to prevent the fish breaking up.
  10. 10.Once the fish is cooked, sprinkle garam masala, the remaining lemon juice and the remaining fresh coriander. Taste and adjust seasoning (salt, sugar or lemon) as needed.
  11. 11.Turn off the heat and let the curry sit for a couple of minutes before serving. Serve hot with steamed basmati rice, plain rice or rotis and a wedge of lemon.
  12. 12.Storage: Cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently on low heat; add a splash of water or stock if the sauce has thickened. Avoid prolonged boiling when reheating to prevent the coconut splitting.