Coconut Fish Curry

By: Katrina Butterworth
Coconut Fish Curry
Course
Lunch Main Dish
Tags
Healthy High Antioxidants Indian
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    30 mins
Ingredients
  • Firm fish fillets 4 x 200g
  • Coconut Oil 2 tbsp
  • Himalayan pink salt 2 tsp
  • Ground Turmeric 2 tsp
  • Red Onions, finely chopped 2 med
  • Fresh green chillies 4 med
  • Fresh garlic cloves, finely chopped 4 med
  • Fresh Curry Leaves 12
  • Coconut Milk 400 ml
  • Fresh Turmeric, grated 5 cm
  • Fresh Coriander, finely chopped 4 tbsp
  • Filtered water ΒΌ cup
A lightly spiced fish and coconut dish, using tasty fresh ingredients.

Method

  1. Mix the salt and the ground turmeric together, and gently rub over each side of the fish fillets.
  2. In a frying pan heat the oil, add the onion, chillies, fresh turmeric and garlic and stir-fry for a few minutes. Add the curry leaves and cook for a further 5 minutes over a low heat.
  3. Pour in the coconut milk and water and bring to a simmer.
  4. Carefully add the fish in a single layer. Simmer for about 5-6 minutes on each side (depending on how thick the fillet is). When the fish is quite firm to touch it should be cooked.
  5. Remove from the heat. Serve scattered with chopped coriander.

Extra Notes

Serve with brown rice and Spicy Aubergine mash.
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