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Coconut Fish curry

Coconut Fish curry is very popular in South India. This version is not too spicy but you can add more chilli and/or chilli powder to it if you like proper heat! The dish is very easy to make, it’s gluten-free, dairy-free and healthy! Serve it with basmati rice.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 Tbsp sunflower oil
  • 1 red bell pepper
  • 2 garlic cloves
  • 1 fresh red chilli
  • 1 tsp black mustard seeds
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp chilli powder
  • 1 tsp grated ginger
  • I can 400 ml coconut milk
  • 150 ml water
  • 450 g cod or haddock fillets
  • To serve:
  • 4 shallots sliced
  • 1 Tbsp olive oil
  • To garnish: chopped coriander leaves and lime wedges

Method
 

  1. Thinly slice the onion, garlic and red pepper. Deseed and chop the chilli.
  2. Heat the oil and sauté the onion until it starts browning. Add the red pepper, chilli, garlic, mustard seeds and fry for 2-3 minutes.
  3. Add the ginger, ground coriander, turmeric and chilli powder and stir for 1 minute. Pour in the coconut milk and water and bring to the boil. Gently simmer for 10 minutes over low heat, until you get a thickened sauce. Taste and season with salt and pepper.
  4. Cut the fish into big chunks and add to the sauce. Simmer gently, under cover, for 5 minutes.
  5. Meanwhile, slice the shallot very thinly. Heat the oil in a small frying pan and fry the them until golden and crispy.
  6. Serve the curry with the shallots and coriander leaves scattered on top. Squeeze some lime juice over it.