Coconut Fish Curry

This is a South Indian inspired fish curry with the creamy flavours of coconut, subtle spicing using curry leafs and the zing of fresh lime.

Both the kids and the husband loved this one, perfect for warm summer evenings when you still want something spicy but not as rich as a meat based curry.

I used haddock to make it in this instance, but cod, basa, tilapia or even salmon would just aswell. I prefer fresh fish, but if you are using frozen make sure it has been defrosted with all the water drained off first to avoid watering down the coconut tomato base.


1 tbsp Rapeseed Oil
2 tsp curry leaves
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp corriander seeds
1/2 tsp ainseed seeds
5 garlic cloves
1.5 onions
2 inch ginger
2 green chillis 
1 tsp salt
2 tsp ground corriander
2 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1/2 tsp mango powder
Pinch of asefotedia
1 tsp red chilli powder
5 tomatoes 
150ml coconut milk
450g of haddock/cod/ tilapia
1/2 lime 
Handful or corriander


1. Add in oil to heat in a wide based pan.

2. Add in curry leaves, cumin, mustard, corriander and ainseed seeds, allow them to release their aromas.
3. Add in crushed garlic.
4. In a food processor whiz up onions to form a paste and add to the pan with the golden brown garlic.
5. Add in ginger and chillis.
6. Cook until golden brown before adding in spices above.

7.Whiz up the fresh tomatoes to form a puree and add to the curry base.

8. Cook until the oil begins to release from the tomato base.

9. Allow to cool slightly before placing in a food processor and whizzing it all up to form a smooth paste.
10. This step is optional but I think it really does the curry the final finish, take the puree tomato base and pass through a sieve, ensuring the remaining base is completely smooth and full of flavour.

11. Add in coconut milk.
12. Add in fish, lower the heat and let simmer for 10 minutes in the sauce.
13. Uncover, add in lime juice and stir gently to not break up the fish pieces.
14. Sprinkle with corriander and enjoy.