Coconut fish curry

    Coconut fish curry


    71 people made this

    About this recipe: A wonderfully exotic but quick dish! Serve over brown rice, millet or quinoa.

    Serves: 6 

    • 500ml water
    • 190g uncooked brown rice
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 3 cloves garlic, crushed
    • 450g cod fillets, cut into chunks
    • 1 1/2 tablespoons curry powder
    • 2 teaspoons chilli powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • salt and pepper to taste
    • 1 (400g) tin coconut milk
    • 1 (500g) packet stir-fry vegetables
    • 1 tablespoon cornflour

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring the water and rice to the boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
    2. Heat the oil in a frying pan over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chilli powder, turmeric, cumin, salt and pepper. Pour in the coconut milk, and mix in vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
    3. Drain 125ml liquid from the pan into a bowl, and mix with cornflour. Stir back into pan to thicken sauce. Serve over the cooked rice.

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    Reviews (1)


    Fabulous recipe! I do however add potatoes to the recipe and cook it longer before adding the fish (I add the fish last just before the potatoes are fully cooked, I think it needs just that bit longer cooking to cook in the chilli powder otherwise it can be a bit bitter) I find this recipe also works really well with chicken or lamb, I add it at the begging before the spices and cook until it is cooked through! Have used this loads of times and it also freezes really well!!! - 28 Jan 2014

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