Coconut fish curry

This fragrant coconut fish curry is packed full of goodness to warm your body and soul on a cool evening.

  • 15 mins cooking
  • Serves 4
  • Print


Coconut fish curry
  • 1/4 cup (60 millilitres) vegetable oil
  • 800 gram firm white fish fillets, cut into 3cm pieces
  • 1 medium brown onion, thinly sliced
  • 2 clove garlic, crushed
  • 2 long green chillies, thinly sliced
  • 3 teaspoon garam masala
  • 1 2/3 cup (400 millilitres) coconut milk
  • 2 tablespoon lemon juice
  • 1/4 cup (60 millilitres) tamarind concentrate
  • 1 large tomato, coarsely chopped
  • 1 medium red capsicum, coarsely chopped
  • 1/3 cup firmly packed fresh coriander leaves
  • 1 medium lemon, cut into wedges


Coconut fish curry
  • 1
    In a large saucepan, heat 2 tablespoons of the oil; cook fish, in batches, until browned all over.
  • 2
    Heat remaining oil in same pan; cook onion, garlic and half the chilli, stirring, until onion softens. Add garam masala; cook, stirring, until fragrant. Add coconut milk, juice, tamarind, tomato and capsicum; bring to the boil. Add fish, reduce heat; simmer, covered, about 5 minutes or until fish is cooked as desired.
  • 3
    Divide curry among serving bowls; top with coriander and remaining chilli. Serve with lemon wedges, and naan, if desired.

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