Creamy coconut fish curry

    40 min

    A slightly spicy, creamy fish curry for two that's very easy to make. I've used cod but you can try it with whatever white fish you like. Serve with brown rice.

    37 people made this

    Serves: 2 

    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon olive oil
    • 3 cloves garlic, minced
    • 1 onion, chopped
    • 120ml coconut milk, divided
    • 120ml water, divided
    • 100g cod, cut into bite-size pieces
    • 1 large tomato, diced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine curry powder, ground ginger and ground turmeric in a pan; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
    2. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk and remaining water to the pan; cook until the tomato is softened, about 5 minutes.

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