Fish curry recipe

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This is not a curry for aficionados of the genre. It’s a gentle but beautifully spiced curry, and yes all right, slightly heavy on the coconut cream. I’m certainly not known for having a delicate touch! I’m always going for a hit of flavour, but I also want balance and in this case it’s the fresh lime juice that brings that to the dish so don’t leave it out.

  • Yield: 6 Servings


  • 3 tablespoons extra virgin coconut oil
  • 1 large brown onion, finely diced
  • 30 g ginger, peeled and finely grated
  • 2 cloves garlic, crushed
  • 1 long fresh red chilli, halved lengthways, seeded and thinly sliced
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon sweet smoked paprika
  • 1 cinnamon stick
  • 1 cup (250 ml) chicken stock
  • 600 ml coconut cream
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • Sea salt flakes and freshly ground black pepper
  • 4 x 160 g skinless white fish fillets, bones removed
  • ½ cup coriander leaves
  • 3 tablespoons toasted coconut flakes
  • 1/3 cup thinly sliced spring onions, green ends only
  • 1 cup (250 ml) chicken, vegetable or fish stock
  • 1 cup (200 g) wholemeal couscous
  • 40 g unsalted butter
How to Make It
  1. Melt 1 tablespoon coconut oil in a medium saucepan over medium heat. Add the onion and saute for 8–10 minutes or until transparent. Add the ginger and garlic and cook for another 3 minutes. Add the chilli and spices, then stir for 2 minutes or until aromatic. Stir in the stock and coconut cream and simmer for 20 minutes. Remove from the heat and stand for 5 minutes. Strain and discard the solids, then return the sauce to a clean pan. Stir in the lime juice and fish sauce, then adjust the seasoning if necessary.
  2. Meanwhile, to make the couscous, place the stock in a small saucepan and bring to the boil. Place the couscous in a medium heatproof bowl and pour over the boiling stock. Cover and stand for 5 minutes. Add the butter and use a fork to fluff up the couscous and separate the grains. Season to taste and keep warm.
  3. Place the remaining 2 tablespoons coconut oil in a frying pan over high heat. Add the fish and pan-fry until golden and just cooked through (the time will vary depending on the thickness of the fillets).
  4. Divide the fish among serving bowls. Pour the curry sauce around the fish, then scatter with coriander leaves, coconut flakes and spring onion. Serve with the warm couscous alongside.

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