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Coconut Fish Curry

Coconut Fish Curry

This deliciously aromatic and zesty Coconut Fish curry is light but satisfyingly flavorful and perfect to serve with a rice of your choice, naan or even a tomato and onion relish.

  • Cuisine
    • Cape Malay
    • Indian
    • Curries


  • 1 tbsp sunflower or vegetable oil
  • 2 large onions , sliced
  • 2 garlic cloves , chopped
  • 450g tomatoes , cut into chunks
  • 3 tbsp tikka Cape Malay curry mix
  • 400g can coconut milk
  • 4 skinless, boneless white fish fillets
  • ½ small pack coriander , roughly chopped
  • Choice of side: rice, garlic naan or tomato & onion relish


Preparing the Salad


Making the Coconut Fish Curry:

Heat the oil in a large, wide saucepan over a medium heat and add the onions.

Cook for 5-10 mins until softened and starting to colour.

Add the garlic and tomatoes, and fry for 2 mins.

Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.

Add the fish to the pan and simmer gently for 5-8 mins until just cooked through.

Turn off the heat.

Sprinkle the coriander over the curry and serve with your choice of side.

  • Amount per serving
  • Calories0
  • % Daily Value*


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