Coconut Fish Curry

A warming curry with fresh ingredients that pairs perfectly with basmati or cauliflower rice.

Coconut Fish Curry



Prep time




  • 4 large fresh fish fillets

  • 1 garlic clove, crushed

  • 1 tin of tomatoes, crushed (420g)

  • 1 tsp turmeric

  • 1-2 tsp fresh ginger, grated

  • 1 tsp mild curry powder

  • 1-2 Tbsp olive oil

  • 1 brown onion, finely chopped

  • 1 small tin coconut cream (165g)

  • 1 bunch coriander (optional)


  • Heat oil in a large frypan.
  • Add onion and cook over medium heat until translucent.
  • Add curry powder, turmeric, garlic and ginger and fry until fragrant, stirring to prevent sticking.
  • Add tomatoes and cook on a low/medium heat until the sauce thickens.
  • Add the coconut cream and stir through.
  • Add the fish making sure it is covered with the sauce and continues to cook until fish is cooked.
  • Gently move the fish around to ensure even cooking. Do not stir too hard or the fish will break up and you want it to remain whole.
  • Serve topped with coriander, if using.
  • Serve with steamed rice, steamed greens or crusty bread.

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