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Coconut fish curry recipe

Coconut fish curry recipe

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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


  • 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

  • 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


  1. Blend the onion and garlic cloves in a food processor with 1 tbsp water until smooth.
  2. 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.
  3. 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.
  4. 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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