Recipes
Island Fish Curry with Coconut & Curry Leaves
A bright, coconut-forward fish curry with a gentle heat — designed for fast pickup and consistent results.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
Ingredients
For the curry
- 500 g firm white fish, cut into large chunks
- 1 tbsp neutral oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1–2 tsp chilli flakes or chilli powder (to taste)
- 1 cup coconut milk
- 1/2 cup water or light stock
- 1 tbsp tamarind paste (or 1–2 tbsp lime juice)
- 6–10 curry leaves (optional)
- Salt to taste
To serve
- Steamed rice
- Fresh coriander or sliced scallions
- Lime wedges
Method
- 1
Season fish lightly with salt; set aside.
- 2
Heat oil in a pot. Sauté onion until soft, then add garlic and ginger for 30 seconds.
- 3
Stir in turmeric and chilli; toast briefly to bloom the spices.
- 4
Add coconut milk and water/stock. Bring to a gentle simmer and season.
- 5
Add fish chunks and curry leaves (if using). Simmer gently until fish is just cooked (6–8 minutes).
- 6
Finish with tamarind (or lime). Taste and adjust salt and acidity. Serve over rice.