Turmeric & Coconut Fish Curry

This is such a simple and tasty recipe, really worth a try – we normally eat this on a Monday with fish bought from the Saturday morning market – something to make Mondays a bit more bearable!

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If you can get your hands on fresh turmeric and curry leaves, it is worth it for this dish but I’ve also made it without and still good (maybe knock off 1 point or 2 out of 10).

The recipe was from a ‘Delicious’ magazine, and I made the chutney using leftover tomato pulp, loads of garlic, fresh red chilli, cider vinegar and salt. Having this fresh garlicky, tangy chutney really compliments and cuts through the rich coconut sauce. Substitute the fish for prawns, any kind of meat or just stick to veggies and tofu….it’s pretty adaptable.

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Ingredients Serves 4 (halve for 2)

  • 4 garlic cloves, skin removed
  • 4 small green or 1 large red chilli (depending on your preference)
  • Fresh ginger peeled (about ¾ of a thumb)
  • Fresh turmeric peeled (about ½ a thumb)
  • 2 tbsp sunflower oil
  • 1 large onion, chopped fine
  • 2 tsp each of ground turmeric and coriander
  • 1 tsp ground cumin
  • ¼ tsp ground cloves
  • 8 green cardoman pods, hulled (use the flat of a large knife to squash)
  • 12 curry leaves400ml good quality coconut milk
  • 250 ml fish stock
  • Vegetables of your choice (I added zucchini flowers)
  • 600g white fish fillets, cut into bitesize chunks
  • Juice of 1 lime
  • Steamed basmati rice
  • 1 handful of chopped coriander and deep fried curry leaves to serve

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Method

Pound the garlic, chilli, ginger and turmeric to a paste (if use a pestle and mortar, chop small first) I use a food processor. * If using rice – you probably want to put this on now as from here the curry will take about 20 minutes


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Heat oil in a large pan over medium heat and cook onion for about 5 minutes until softened and starting to brown.

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Add chilli paste and cook for about 4 minutes until fragrant (my favourite part).

Add dry spices and curry leaves and cook for a further 2 minutes.

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Add coconut milk and fish stock and bring to a simmer, stirring every so often for about 10 minutes until slightly reduced. Add veggies here, depending on what you have, adjust cooking time accordingly.

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Add your fish in the last 4 minutes of cooking and serve the sauce over rice, scattered with coriander and deep fried curry leaves.

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28 Comments Add yours

  1. paulasg75 says:

    I’m not a huge fish person, but holy yum! This may have just changed my mind!

    1. katiebonken says:

      holy yum, I like it!

  2. Peter bonke says:

    Looks really fabulous

    1. katiebonken says:

      Thanks Peter Bonken – I will cook this for you back in London I’m sure! x

  3. Marvelous photography.

  4. I do a turmeric chicken number which is pretty damn similar to this. It’s on my Jennees list of death row meals.
    I effing love it! Nice work 🙂

    1. katiebonken says:

      Sounds like you’ll be having a FEAST for your last meal….good idea, I’ve never thought to add courses!

  5. paleovirtus says:

    Nice work..!

    I’ve been banging on about this for years now – seafood curries are one of the great treasures of Indian cuisine, and yet so few people are even aware of how great they are, let alone have actually tried one… 🙂

    1. katiebonken says:

      agreed…..I think fish is my favourite type of curry in fact!

  6. Andrea says:

    Lovely photos!

  7. vixsponge says:

    I really really want to try this one 🙂 nice photos !

    1. katiebonken says:

      Let me know if you do….sure you will like it

  8. sounds great Katie, and I even have fresh tumeric! do you have a recipe for the chutney?
    Beck

    1. katiebonken says:

      Hi Beck – I added about 10 garlic cloves, about 1 cup of tomato pulp, 1 tsp yellow mustard seeds (toasted and ground), 2 red chillis, plenty of salt and a little oil (memory a bit hazy) but it was similar to this recipe,

      http://www.spicytreats.net/2013/09/chilly-tomato-chutney-spicy-tomato.html

      1. sounds awesome, I’ll give it a go – is tinned tomato ok?

      2. katiebonken says:

        I always think that with good quality tinned (preferably Italian) you can’t go wrong. Let me nkow how you go….

  9. katiebwalter says:

    Made lots of curries, but not with fish. Will definitely give a try – looks beautiful!

  10. This bowl of curry is gorgeous!! Saving the recipe!

  11. Wow, my tummy’s growling just reading this! It looks absolutely wonderful. Thanks for sharing 🙂

  12. Wooooow dis is Goan Style & incredible

  13. This sounds so delicious. Thanks for sharing this recipe.

    Simon

  14. This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too 🙂

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