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Coconut fish curry recipe

5 ratings

This easy Bangladeshi-style fish curry delivers maximum flavour and makes for a speedy summertime meal. Pile on to fluffy rice and a squeeze of lime to finish. See method

Serves 4
Takes 30 mins
234 calories / serving
Gluten-free
Dairy-free

Ingredients

1 onion, roughly chopped
3 garlic cloves, peeled
2 tbsp olive oil
½ tsp turmeric
2 tsp mild chilli powder
2 tsp ground coriander
400ml tin reduced-fat coconut milk
360g pack frozen cod fillets, defrosted and cut into large bite-sized pieces
2 green chillies, split lengthways
15g fresh coriander, chopped
steamed basmati rice to serve (optional)
lime wedges, to serve (optional)

If you don't have cod, try using another white fish

Each serving contains

Energy
975kj
234kcal 12%
Fat
14g 20%
Saturates
6g 32%
Sugars
3g 4%
Salt
0.2g 4%

of the reference intake
Carbohydrate 5.8g Protein 20.2g Fibre 2.2g

Method

Blend the onion and garlic cloves in a food processor with 1 tbsp water until smooth.
Heat the oil in a lidded saucepan over a medium heat, add the onion paste and 3⁄4 tsp salt and fry for 3-4 mins until golden. Add 4 tbsp water. Once it’s evaporated and the oil has risen to the surface, add the ground spices. Cook, stirring, for 1 min.
Stir in the coconut milk and bring to a gentle simmer. Reduce the heat to low and cook for 2 mins. Stir in the fish, cover and cook for 8 mins, or until cooked through.
Add the chillies and cook for a further 2 mins, making sure not to stir, as this will break up the fish. Add the coriander and remove from the heat. Serve with steamed rice and lime wedges for squeezing over, if you like.

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