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Coconut fish curry

Recipe from: 18 July 2014
recipes, fish curry, Indian

Ingredients 13
Servings 5
Time 00:15


  • 1
    vegetable oil
  • 1
    medium onion, thinly sliced
  • 2
    garlic, crushed
  • 1
    or more green chillis, finely chopped
  • 6
  • 1
    ground turmeric (heaped teaspoon)
  • 1
    ground coriander
  • 1
    ground cumin
  • 400
    coconut milk (1 tin)
  • 10
    urry leaves, preferably fresh
  • 1/2
  • 600
    or 700 g skinned firm white fish; kingklip, monkfish, sole, cob
  • fresh coariander and curry leaves, chopped, for garnish


On a medium heat, add the oil in a large, deep frying pan. Add the onions and sauté for 5-7 minutes.

Add the garlic and chilli and continue frying for another couple of minutes, or until the onions have softened.

Add the cloves, turmeric, coriander and cumin, sauté for 1 minute. Stir in the coconut milk, followed by the curry leaves and salt.

Bring the sauce almost to a boil and immediately reduce the heat. Simmer for 15-20 minutes.

Stored in the fridge, the sauce can be made a few hours in advance or even a day before serving.

Cut the fish into 6 pieces.

Bring the sauce back to a lively simmer and add the fish.

Partially cover the pan and cook for 5-10 minutes, or until the fish is cooked through and is flaky.
Check for seasoning and adjust accordingly.

Garnish with chopped coriander and fresh curry leaves.

Recipe reprinted with permission of The Muddle Pantry. To see more recipes, click here.

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