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Coconut fish curry recipe

Coconut fish curry recipe

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Created by The Tesco Real Food team

This simple recipe gives you a fragrant, creamy fish curry in just 35 minutes, and using frozen fish fillets and spinach helps reduce cost. A classic base of ginger, garlic, chilli and turmeric kicks things off, with coconut milk bringing a gorgeous creaminess to this dairy-free curry, spinach adding green goodness and flaky white fish finishing it off perfectly. See method

Ingredients

  • 1 tbsp vegetable oil
  • ½ onion, finely diced
  • 5cm fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped, deseeded if you prefer
  • 2 tsp ground turmeric
  • 400ml tin reduced-fat coconut milk
  • 1 reduced-salt vegetable stock cube
  • 300g frozen spinach
  • 520g pack frozen fish fillets, defrosted and cut into 3cm chunks
  • 1 lime, zested and cut into wedges
  • 15g fresh coriander, chopped
  • 300g long-grain rice
  • 4 tbsp mango chutney
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    2040kj
    484kcal     24%

  • Fat

    12g 17%

  • Saturates

    6g 30%

  • Sugars

    12g 13%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 67.7g Protein 23.5g Fibre 4.6g

Method

  1. Heat the oil in a lidded frying pan over a medium heat and cook the onion for 6-8 mins until softened. Add the ginger, garlic, chilli and turmeric and cook for 2 mins. Add the coconut milk, 50ml water, the stock cube and the spinach. Season and simmer for 10-12 mins until the spinach has defrosted and the sauce has thickened slightly. Add the fish and lime zest to the curry and bring back to a simmer. Cover and cook, stirring a couple of times, for 4-5 mins until the fish is cooked through. Stir through half of the coriander.
  2. Meanwhile, cook the rice to pack instructions.
  3. Divide the rice among bowls and top with the curry, remaining coriander, lime wedges and mango chutney.

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