Indian-style coconut fish curry recipe

Posted by Sarah Graham on 6 July 2012

I’ve been meaning to make fish curry for ages, and after finally getting round to it, I’ve learnt two things 1. Always give in to your food cravings. Always. and 2. Sometimes food chooses you. You see, I don’t know quite what I expected from this, but I certainly didn’t expect to want to eat it for lunch and dinner two days in a row. What’s more, I even have the faint glow of smugness of having converted a couple of non-fish-curriers along the way, with the added bonus of knowing that it’s exquisitely simple to make. Why not see for yourself?

 

Indian-style Coconut Fish Curry

Serves 4 | Preparation time 15 minutes | Cooking time 30 minutes
Rob’s rating 8/10

  • 1-2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 tsp each of cumin, dried coriander and dried chilli flakes
  • 1-2 tsp medium strength curry powder
  • 1/2 stick cinnamon
  • 2 cloves garlic, chopped
  • 1 thumb-sized piece of fresh root ginger, roughly peeled and grated
  • 1 tin chopped, peeled tomatoes
  • 1 tin coconut milk
  • 2 tsp sugar (or to your taste, you might need more than this)
  • 1 cup peeled and cubed butternut
  • 4 hake fillets, roughly chopped
  • 1 medium-sized bag of half-shelled frozen mussels, defrosted and well-rinsed
  • 2 tbsp each of chopped fresh parsley and coriander
  • salt and pepper to taste
  • Basmati rice to serve as a side dish

In a large saucepan on medium high, heat the olive oil and then add the onion. Stir for about 2 minutes and then add the spices, garlic and ginger. Start cooking your basmati in a separate pot according to the packet instructions. Stir for a further minute, then add the tinned tomatoes. Reduce the heat and leave to simmer for about 15 minutes, stirring often.

Meanwhile, cook the butternut in a microwave-proof dish on high for about 6 minutes. Chop the fish fillet and rinse the mussels if you have not already done so. Add the coconut milk and sugar to the tomato mixture and check the seasoning.

Add in the hake fillet pieces, mussels and cooked butternut, put the lid on the pot and simmer for 5 minutes. Check the seasoning again and then serve over the basmati rice with fresh parsley and coriander.

Originally posted on afoodieliveshere – Indian-style Coconut Fish Curry

My new cookbook, Bitten, is on sale at leading bookstores in South Africa and can be bought online via RandomStruik  and kalahari.com (for R207) and on loot.co.za (for R165).

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