Coconut Fish Curry


Coconut Fish Curry


1 tspn ginger, peeled and roughly chopped

4 cloves garlic, roughly chopped

3 tbsp coconut or rapeseed oil

20 fresh curry leaves (optional)

2 medium onions, thinly sliced

2 big ripe tomatoes, quartered

3/4 tsp ground turmeric

300ml coconut milk

4 fillets (150-180g each) firm white fish such as hake, pollack, haddock or cod, skinned

1 lime, quartered


  1. Put the ginger, garlic and in a pestle and mortar, along with a pinch of salt, and bash to a paste.
  2. Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onions, and stir every now and then for 8 to 10 minutes, until the onions are pale gold. Add the ginger and garlic paste and cook for another 2 to 3 minutes. Then add the tomatoes, the turmeric and the chilli powder. Put the lid on the pan and cook for a couple of minutes.
  3. Meanwhile, dilute the coconut milk with 100ml of water and add to the pan. When the milk starts to bubble, add the fish fillets, turn the heat down a little, cover with the lid and cook for approximately 5 to 7 minutes, or until the fish is cooked through.
  4. Serve with a big squeeze of lime and some rice.

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