Coconut fish curry is delicious served with rice or with a flat bread and salad. This mild-medium spiced curry is gluten-free and uses fresh coconut milk and a firm-fleshed white fish such as cod, haddock and tilapia.
500g firm white fish cut into medium pieces
1 garlic bulb
1 inch cube of fresh ginger
1 green chilli
1 cup chopped tomato (optional)
1 tablespoon of virgin coconut oil
1 tsp cumin seed
1 tsp coriander seed
½ tsp black peppercorns
½ tsp fennel seeds
1 tsp Himalayan or Celtic sea salt
¾ tsp turmeric
400 ml coconut milk
Juice of ½ lemon
¼ cup chopped coriander
- In a heavy bottom pan, lightly toast cumin, coriander, black peppercorns and fennel seeds. When the aromatic flavours from these spices has been released, grind them either using a mortar/pestle or in a coffee grinder. Store spice mixture in glass jar.
- Peel onion, garlic and ginger.
- Finely chop onion, garlic, ginger and chilli by hand or in a food processor
- Melt coconut oil in a suitable cooking pan and add the chopped onion, garlic, ginger and chilli mixture. Gently cook, until soft and translucent. If necessary add a little water to stop the mixture from sticking and burning.
- Add chopped tomato, salt, turmeric and 1 tsp of the ground spice mixture to the onion mixture and stir. This is the base of the curry sauce and is known as a masala.
- Cover pan and reduce heat to gently cook the masala for 10-15 minutes. Add some water if masala becomes too thick and sticks to the pan.
- When the masala is cooked and the flavour of the spices has mellowed then add the coconut milk and lemon juice. Stir masala and check/adjust seasonings
- Bring the curry sauce gently up to boiling and then add the fish.
- Cook until the fish is done. This should only take a few minutes as fish cooks very quickly.
- Turn off heat and add chopped coriander
If a milder curry is preferred reduce or omit black peppercorns and green chilli or add more if a spicier curry is preferred its up to you.