A Delicious and Easy Fish Curry in Just 30 Minutes
Whip up this quick fish curry in under 30 minutes for an easy mid-week meal. The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters.
Servings: 4 with rice
- 2 Tablespoons coconut oil
- 1 onion finely chopped
- 3 cloves garlic thinly sliced
- 2 Tablespoons freshly grated ginger about a 5cm piece
- 2 teaspoons medium curry powder
- 1 teaspoon ground turmeric
- 10 - 15 fresh curry leaves
- 400 ml (13 ozs) coconut milk
- 2 medium tomatoes roughly chopped
- 1 teaspoon salt
- 600 g (21 oz) firm white fish cut into 3cm chunks
- 20 g (1 cup) chopped fresh coriander (cilantro)
- 1/2 lime juiced
Melt the coconut oil in a medium saucepan.
Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
Add the garlic and ginger, and cook, stirring gently for 1 minute.
Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
Gently stir in the coriander and lime juice.
- If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.
- Use a good quality coconut milk to ensure a creamy fish curry, or add a little coconut cream in place of some of the coconut milk,
- This curry can be prepared in advance. I recommend you make the sauce ahead, then slip the chunks of fish into the sauce to gently poach just prior to serving.
Calories: 428kcal | Carbohydrates: 11.2g | Protein: 33.5g | Fat: 30.1g | Cholesterol: 75mg | Sodium: 98.7mg | Sugar: 3.2g | Vitamin A: 250IU | Vitamin C: 22.3mg