top of page
fish-curry

Coconut Fish Curry

Ready in 50 minutes                                                       4 Serves

Ingredients

500g Fish 

1 Medium Onion

40g Fresh Ginger 

40g Fresh Garlic 

2 Medium Tomatoes

100g Green Beans

80ml Ghee (â…“ cups) - Can substitute with a non flavoured cooking oil like Canola if preferred 

3tsp Turmeric Powder

1 tsp Kashmiri Chilli Powder - You can use a regular chilli powder, but reduce amount

2 tsp Coriander Powder

1 tsp Cumin Powder

2 tsp Garam Masala

1 can (425 ml) Coconut Cream

Fresh Coriander / Cilantro

Salt to taste

1 Lemon

Directions

​Prep Ingredients

  1. Peel the ginger and garlic and pound or blend to a paste set aside. Peel and blend the onion in a food processor set aside, separately blend the two tomatoes and set aside.

  2. Cut your fish into chunky cubes and set aside. Top and tail your green beans and cut in half.

​

Make Curry

  1. On low heat, add the oil to medium size pot. Add the onion, cook for about 10 minutes. Then add the ginger and garlic paste and cook for a further 10 minutes.  Stir with a wooden spoon now and again so it doesn't burn or colour too much.

  2. Add all the spices to the pot and cook for a couple of minutes then add the blended tomatoes and cook for a further 5 minutes on low heat.

  3. Add the coconut cream, bring to a simmer and cook for about 10 minutes to reduce the curry base a little.

​

Cook Fish

  1. Add the fish and green beans, cook the fish for around 4-6 minutes, depending on how big the pieces are. Don't stir to much or you will break the fish up.  

  2. Once the fish is cooked, taste the sauce, season with salt and add the fresh chopped coriander / cilantro and serve with wedges of lemon.

bottom of page