Coconut Fish Curry recipe image

Coconut Fish Curry

  • For the marinated fish:
  • 4 medium white fish steaks
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 2 tsp lemon juice
  • 1 small raw green mango, finely grated
  • Salt to taste
  • 4 tbsp vegetable oil, for shallow frying
  • For the curry:
  • 3 tbsp vegetable oil
  • 2 green cardamom pods
  • 1 medium stick of cassia bark
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 cloves
  • 2 onions, finely chopped
  • 2 medium fresh tomatoes, chopped
  • Small piece of fresh ginger, crushed
  • 4 garlic cloves, crushed
  • 2-3 green chillies, halved lengthways
  • 225ml low-fat coconut milk
  • 225ml full-fat coconut milk
  • 6 fresh curry leaves, washed
  • Salt to taste
  • Small bunch of fresh coriander, chopped


  • 1

    For the fish, marinate the fish steaks with the chilli powder, turmeric, lemon juice, green mango and salt, then leave to rest for 30 minutes.

  • 2

    Heat the oil in a large pan set over medium-high heat and shallow-fry the marinated fish for just 2-3 minutes. Remove from the heat and reserve until required.

  • 3

    For the curry, heat the oil in a large pan set over medium heat. Add the cardamom, cassia bark, cumin, fennel and cloves and cook until the whole spices splutter.

  • 4

    Add the onions and cook until softened, then add the tomatoes, ginger, garlic and green chillies. Cook for a further 10 minutes, then add the low-fat coconut milk and the reserved fried fish.

  • 5

    Cook until the sauce becomes a little thicker, then add the full-fat coconut milk and the curry leaves, and simmer for 10 minutes. Remove from the heat, season to taste, and add the fresh coriander.

  • 6

    Serve hot, with plain boiled rice.

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