Coconut fish curry
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Coconut fish curry
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
308Kcal
Fat
20gr
Saturates
17gr
Carbs
7gr
Sugars
5gr
Fibre
1gr
Protein
26gr
Salt
0.6gr
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Ingredients
- 600g sustainably sourced firm white fish, such as pollock or cod
- 1 tsp mustard seeds
- 2 tsp ghee (or butter)
- 1 x 400ml tin full-fat coconut milk
- 1 tsp tamari (gluten-free soy)
- 1-2 limes
- ½ tsp maple syrup, to taste
For the spice paste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 large onion, halved
- 1 red chillies, or 2 if you want more kick
- 2 garlic cloves
- 3cm piece root ginger
- ½ x 31g pack coriander, leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
Step by step
Get ahead
Make the spice paste up to a day ahead; store in an airtight container in the fridge.
- In a food processor, blend the spice paste ingredients and 1 tablespoon water together until smooth – you might need to pulse a few times first.
- Cut the fish into 2cm cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee or butter; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
- Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
- Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved coriander leaves, with steamed broccoli florets or sautéed bok choy.
