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Coconut Fish Curry

A fragrant South Indian-inspired fish curry with coconut milk, tomatoes and warming spices.

Indian Gluten Free
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Overview

Description

A fragrant South Indian-inspired fish curry with coconut milk, tomatoes and warming spices.

Prep 15 min Cook 25 min Serves 4
Preparation

Ingredients

  • 600 g White fish fillets
  • 400 ml Coconut milk
  • 300 g Chopped tomatoes
  • 1 Onion
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 tsp Turmeric
  • 2 tsp Ground coriander
  • 0.5 tsp Chilli powder
  • 1 handful Fresh coriander
Cooking

Instructions

  1. 1
    Heat oil in a deep saucepan and cook the chopped onion over medium heat until soft and lightly golden.
  2. 2
    Add garlic and ginger and cook for another minute until aromatic.
  3. 3
    Stir in turmeric, coriander and chilli powder and toast the spices briefly.
  4. 4
    Add chopped tomatoes and simmer for 8–10 minutes until they begin to break down into a rich sauce.
  5. 5
    Pour in the coconut milk and stir thoroughly until smooth.
  6. 6
    Cut the fish into large chunks and gently place into the simmering curry sauce.
  7. 7
    Cook carefully for 8–10 minutes until the fish flakes easily and is fully cooked through.
  8. 8
    Finish with fresh coriander and serve with steamed rice.
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