Fish in coconut curry Recipe

Name: Fish in coconut curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Onions; 4 ripe tomatoes; 5 finely chopped garlic; 1 kg Sherry Fish; 1 bunch corriander leaves; 1 3/4 cup Coconut milk; 2 1/2 tbsp tomato paste; 2 tsp paprika, curry powder, garam masala and tumeric; 1/2 tsp ground black pepper, chilli flakes; 1 green chilles and bell peppers; pinch ground cloves and ground ginger; 1 salt; 3 cup olive oil; 1/2 cup lime or lemon juice

Servings: persons

2 large Onions
4 ripe tomatoes
5 finely chopped garlic
1 kg Sherry Fish
1 bunch corriander leaves
1 3/4 cup Coconut milk
2 1/2 tbsp tomato paste
2 tsp paprika, curry powder, garam masala and tumeric
1/2 tsp ground black pepper, chilli flakes
1 green chilles and bell peppers
pinch ground cloves and ground ginger
1 salt
3 cup olive oil
1/2 cup lime or lemon juice

1
Marianet all spices and lemon juice with the fish for 10 minutes.
2
Spare a bit of curry powder and paprika as it will be used in the curry.
3
Shallow fry fish in the olive oil and keep aside.
4
In another deep pan sautee onions and garlic until golden brown.
5
Add chopped tomatoes and tomatoe paste and stir.
6
As it thickens add the coconut milk and leave to simmer for 5 minutes
7
Add the rest of the curry powder, paprika and chopped corriander leaves, bell peppers and the green chilles to the mixture.
8
Add the fried fish gently and do not stir.
9
Simply pick the deep pan and shake gently to make sure all the fish is covered in curry.
10
Put the lid on and simmer in low heat for 15 minutes.
11
Add salt to taste.
12
Serve hot with boiled rice or Naan bread.

1906

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large Onions, 4 ripe tomatoes, 5 finely chopped garlic, 1 kg Sherry Fish, and more.

Yes, Fish in coconut curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish in coconut curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions