Coconut fish curry is a delectable and aromatic dish that combines the richness of coconut milk with the succulent flavors of fish. 🥥🐟 Originating from coastal regions, this traditional recipe has gained popularity worldwide for its unique blend of spices and creamy texture.
To prepare coconut fish curry, begin by sautéing onions, garlic, and ginger in a pan until fragrant. Then, add turmeric, coriander powder, and chili to create a flavorful base. Next, pour in luscious coconut milk and allow it to simmer to form a velvety sauce.
Also Read: Prawn and pomelo salad
Coconut fish curry Recipe
Course: MainCuisine: IndianDifficulty: Easy4
servings20
minutes20
minutes412
kcalThis colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes.
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don’t like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
1 lime, halved
cooked rice, to serve
Directions
- Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins.
- Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through.
- Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
