Coconut fish curry

The winter won’t feel so cold with this curry recipe.

Recipe from: 14 August 2015
Preparation time: 10 min
Cooking time: 20 min


  • sunflower oil, for frying
  • 2
    onions, roughly chopped
  • 1
    clove garlic, roughly chopped
  • 4
    tomatoes, peeled and chopped
  • 2
    fresh chillies, seeded and chopped
  • 25
    ground coriander
  • 25
    curry powder
  • 5
    ground turmeric
  • 1
    bunch fresh coriander
  • 800
    fresh line fish steaks
  • 50
    tomato paste
  • 250
    coconut milk
  • tamarind paste or lemon juice, to taste
  • spicy rice and lemon wedges, to serve


Heat 15ml oil in a frying pan and sauté the onions until soft. Place the onions, garlic and tomatoes in a blender and blend until smooth.
Mix the chillies, dry spices and 25ml freshly chopped coriander together. Cut slits into the fish and spoon the spice mixture into the slits.
Heat a deep layer of oil in a non-stick frying pan. Carefully fry the fish on both sides. Remove from the pan and set aside.
Simmer the tomato mixture, tomato paste, coconut milk and a pinch of sugar for 15 minutes. Add the fish and coriander and simmer for five minutes. Add tamarind paste or lemon juice to taste and season with salt. Serve with spicy rice and lemon wedges.

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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