Description
A delightful Coconut Fish Curry featuring firm white fish, aromatic spices, and creamy coconut milk for a warm and comforting meal.
Ingredients
Scale
- 600g sustainably sourced firm white fish (like pollock or cod)
- 1 tsp mustard seeds
- 2 tsp ghee (or butter)
- 1 x 400ml tin full-fat coconut milk
- 1 tsp tamari (gluten-free soy sauce)
- 1–2 limes (juiced)
- ½ tsp maple syrup (to taste)
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 large onion (halved)
- 1–2 red chilies (for added heat)
- 2 garlic cloves
- 3cm piece of root ginger
- ½ x 31g pack of coriander (reserve the leaves for later)
Instructions
- Begin by blending the spice paste ingredients along with one tablespoon of water in a food processor. Aim for a smooth consistency; don’t hesitate to pulse a few times for the best result.
- Cut the fish into 2cm cubes and season with a pinch of salt and pepper.
- In a medium saucepan, gently toast the mustard seeds until they begin to pop. Once done, add the ghee or butter and the blended spice paste. Turn the heat up and fry the mixture for about a minute, stirring continuously to avoid burning.
- Slowly pour in the coconut milk and bring the mixture to a medium simmer. Cover and let it cook for about five minutes to meld the flavors together.
- Now, gently add the fish cubes to the sauce. Cover again and poach for 3-4 minutes or until the fish is cooked through.
- Once cooked, turn off the heat. Stir in the tamari and squeeze a generous amount of lime juice over the dish. Adjust the seasoning to your liking, adding maple syrup if a touch of sweetness is needed.
- Serve the curry topped with the reserved coriander leaves and a side of steamed broccoli or sautéed bok choy.
Notes
For a creamier consistency, use more coconut milk while balancing with additional seasoning. Feel free to add vegetables like bell peppers or snap peas for added color and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Coconut Fish Curry, Thai Cuisine, Easy Recipes, Quick Dinner, Healthy Meals