Indian Fish Coconut Curry

Most Indian curry dishes are quite daunting to cooks, with very specific ingredients, special cooking steps, complex techniques…or just results that often fail to live up to expectations.  This dish is completely the opposite…very simple, delightfully delicious, and stunning to taste.


400g      Fish fillets, deboned, skinned, and cut into 5cm chunks (Cod or Monkfish)

1 tbs       Vegetable oil

1/2          Onion, grated or very finely chopped

1 tsp       Fresh ginger, grated or very finely chopped

2             Garlic cloves, crushed

1              Large tomato, skinned, and diced

1 tsp        Garam masala

1 tsp        Turmeric powder

1/4 tsp    Chili powder

1/2 tsp     Salt

Freshly ground black pepper

300 ml    Coconut Milk

2-3          Green chillies, cut in half lengthwise

20g      Fresh coriander, roughly chopped

Preparation and cooking

Wash the fish and pat dry with kitchen paper.  Cut the fish into 5-cm chunks.

Heat the oil in a large pan over a medium heat.  Next add the onion, garlic and ginger, and saute for 5 minutes taking care not to let it burn.

Add the tomatoes, and saute for a further 3 minutes, stirring frequently.

Add the garam masala, turmeric and chilli powder, combining with the other ingredients, then cook for a further 2 minutes.

Turn up the heat slightly to medium high, and pour in the coconut milk and 100ml of cold water.  Add in the green chillis, and when the mixture comes to the boil, add in the fish and cook for a further 4 minutes or so until the fish is cooked through…do not over cook the fish.  Serve immediately with the chopped coriander and Thai fragrant rice.