Coconut Fish Curry is a yummy Fish Curry dish made with Coconut Milk or Coconut Cream as the base for the sauce; adding a rich, creamy texture and flavour. For Coconut Fish Curry, the best fish to use are firm fishes like Monkfish, Hake, Salmon, Kingfish, Haddock or Cod as they hold better and won’t end up messy. I’ll be using Hake.
You’ll notice that the ingredients are quite exhaustive but fear not, some of the ingredients are optional.
I swear by this Coconut Fish Curry, even the very fussy kids I had over at mine for the half term holidays enjoyed it. Normally, when you offer them rice with pretty much any sauce or stew, they’ll go, “Yack, aunty, Yack”, (they say “Yack” instead of “Yuck”) but that wasn’t the case this time around, every spoonful was relished. Proud aunty moment…yay!
Most Fish Curries are reddish in colour, this is because Red Chilli Powder is usually added. I love my curries without Red Chilli Powder; I always choose to preserve the yellowy colour. I would have, for the sake of the recipe but had to leave it out cos of the kids. If you would rather include chilli powder in your recipe, do add 3/4 Tablespoon Red Chilli Powder to the ingredients and add this at the same time as the chopped Chillies.
So, let’s cook!
4 Firm Fish Steaks
3-4 Tablespoons Coconut oil or your preferred oil
400g Coconut Milk
6 Cherry Tomatoes Chopped OR 3 Roma (Normal) Tomatoes
2 -3 Red or Green or both Chillies Chopped
8-10 Curry leaves OR 1 Tablespoon Curry Powder
1 Tablespoon Turmeric OR 1.5 Tablespoons Curry Powder
1 Medium Onion
1 Tablespoon Fish Sauce (Optional)
3 Stalks Spring Onions Chopped
1 Handful Fresh Coriander (Optional)
1 Teaspoon Ground Coriander Powder
1 Teaspoon Cumin Powder
1/2 Fresh Lemon
1 Tablespoon Garlic Powder
1 Tablespoon Minced Ginger
3 Garlic Cloves
2 Knorr Chicken Cubes
Firstly, marinate the Fish with 1 Knorr Chicken Cube, the Garlic Powder, Lemon Juice and Black Pepper, leave to marinate for at least an hour. Mine was marinated overnight…
You don’t have to use big chunks of fish, you can chop them into bite size pieces if you want to.
Pour the coconut Oil or any oil you’re using into a shallow saucepan or frying pan, place on a hob on medium heat…
Fry the marinated fish on both sides till they begin to brown, then transfer the fish onto a paper towel lined plate and set aside…
Transfer the oil from the fried Fish into a wok, turn the heat down to low, pour in the Black Mustard Seeds. Sauté the Black Mustard Seeds for 30 seconds. If you haven’t got Black Mustard Seeds, skip this step and go on to the next. Now add the Curry Leaves, if you haven’t got Curry Leaves, skip this step, just add the Curry Powder and sauté for 30 seconds, be careful not to burn the Curry….
Next, add in the minced Ginger, Garlic, Onions, sauté till the Onions soften a bit, this should take 2-3 minutes…
Next add in the Turmeric, second Knorr cube, Cumin and Coriander powder if you’re using any, continue to sauté for a minute, then add the fish sauce if you’re using any, stir and combine…
Now add the chopped Chillies and Tomatoes, sauté for 30 seconds, then add the coconut milk. Leave to cook for 5 minutes, the coconut milk will decrease in quantity at this time. Then add the fried fish, turn the heat down to low and allow the fish to cook for 10-13 minutes…
Then add the chopped Cherry Tomatoes and Spring Onions, leave to simmer for 2 minutes…
Then add the Coriander Leaves, leave to simmer for 2 minutes…
And that’s it!
Important: If you used dry Curry Leaves like I did, please take them out before serving as they can be quite tough!
Enjoy with boiled Jasmine or Basmati Rice for maximum taste and flavour..
Do you fancy chicken instead of Fish for your Curries, why don’t you take a look at our Coconut Chicken Recipe, click HERE for the recipe…
We’ve also got a recipe for Thai Shrimp Curry, do click HERE for the recipe.