The Most Amazingly Delicious Quick Fish Curry. A simple fish curry recipe for a busy night.Save

Chose a good quality coconut milk for this fish curry recipe.  It will make all the difference to the end result.  This is where it is important to read the ingredients label, and I buy a brand that contains about 70% coconut.  Any coconut milk with a high percentage of coconut will give a lovely creamy result to the final dish. If your coconut milk is quite watery, consider adding a little coconut milk as well, or instead of, the coconut milk.

Milder fish varieties work better in this recipe. I find the stronger flavoured fish overpower the delicate curry flavours.

Whilst the whole fish curry can be frozen, you will achieve a better result if you freeze the sauce alone.  To serve, bring the sauce up to a simmer, and then add the fish.

This easy fish curry recipe is quick to put together and can be readily made in advance.  I prefer to make the sauce earlier in the day, or even the night before, then slip in the chunks of fish to gently poach just prior to serving.

The Most Amazingly Delicious Quick Fish Curry

Whip up this quick fish curry in under 30 minutes for an easy mid-week meal. The bold curry flavours, combined with the creaminess of coconut milk, are bound to win over even the most skeptical fish eaters.
Course Dinner
Cuisine    Indian
Prep Time  10 minutes
Cook Time  20 minutes
Total Time 30 minutes
Servings   4 with rice
Calories   428 kcal
Author     Tania @TheCook'sPyjamas

2 Tablespoons coconut oil
1 onion finely chopped
3 cloves garlic thinly sliced
2 Tablespoons freshly grated ginger about a 5cm piece
2 teaspoons medium curry powder
1 teaspoon ground turmeric
10 - 15 fresh curry leaves
400 ml (13 ozs) coconut milk
2 medium tomatoes roughly chopped
1 teaspoon salt
600 g (21 oz) firm white fish cut into 3cm chunks
20 g (1 cup) chopped fresh coriander (cilantro)
1/2 lime juiced

1.Melt the coconut oil in a medium saucepan.
2.Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
3.Add the garlic and ginger, and cook, stirring gently for 1 minute.
4.Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.   
5.Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan.  Bring the pan to a gentle simmer.
6.Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
7.Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
8.Gently stir in the coriander and lime juice.

Recipe Notes
If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.

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