Turmeric Coconut Fish Curry

Dive into a bowl of flavors with this aromatic fish curry!

September 23, 2023
fish curry

Experience the harmonious blend of turmeric and coconut in this delightful fish curry. Whiting, a delicate fish, pairs beautifully with the mild spices, making this dish a treat for the senses.

AuthorJoshua SmithDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

 4 garlic cloves, chopped
 4 small green chillies, chopped
 1 tbsp finely chopped ginger
 2 tsp finely chopped fresh turmeric
 2 tbsp sunflower oil
 1 onion, finely chopped
 2 tsp ground coriander
 2 tsp ground turmeric
 1 tsp ground cumin
 ¼ tsp ground cloves
 5 green cardamom pods, cracked
 12 curry leaves, plus extra for garnish
 400 ml can of coconut milk
 1 cup fish stock
 600 g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces
 Juice of 1 lime
 Steamed basmati rice, for serving
 Fresh coriander leaves, for garnish

1

In a mortar and pestle, combine garlic, chilli, ginger, and turmeric. Grind them together until you achieve a smooth paste.

2

In a deep frying pan, heat the sunflower oil over medium heat. Sauté the onions until they soften, which should take about 3-4 minutes. Introduce the freshly made chilli paste to the onions and stir for another 3-4 minutes until the aroma fills the air.

3

Sprinkle in the spices and curry leaves, stirring continuously for 2 minutes. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.

4

Allow the curry to simmer for about 10 minutes, letting it reduce slightly. Gently place the fish pieces into the curry, letting them cook for approximately 4 minutes or until they're perfectly cooked.

5

Remove from heat and season with fresh lime juice and a pinch of salt.

To Serve: Ladle the fish curry over steamed basmati rice. Garnish with fresh coriander leaves and deep-fried curry leaves for an added crunch.

Special Notes and Tips:

  • Whiting is a soft fish that cooks quickly. Ensure not to overcook it to maintain its delicate texture.
  • Adjust the green chillies according to your heat preference.
  • Fresh turmeric offers a unique flavor, but if unavailable, you can use turmeric powder as a substitute.

Ingredients

 4 garlic cloves, chopped
 4 small green chillies, chopped
 1 tbsp finely chopped ginger
 2 tsp finely chopped fresh turmeric
 2 tbsp sunflower oil
 1 onion, finely chopped
 2 tsp ground coriander
 2 tsp ground turmeric
 1 tsp ground cumin
 ¼ tsp ground cloves
 5 green cardamom pods, cracked
 12 curry leaves, plus extra for garnish
 400 ml can of coconut milk
 1 cup fish stock
 600 g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces
 Juice of 1 lime
 Steamed basmati rice, for serving
 Fresh coriander leaves, for garnish

Directions

1

In a mortar and pestle, combine garlic, chilli, ginger, and turmeric. Grind them together until you achieve a smooth paste.

2

In a deep frying pan, heat the sunflower oil over medium heat. Sauté the onions until they soften, which should take about 3-4 minutes. Introduce the freshly made chilli paste to the onions and stir for another 3-4 minutes until the aroma fills the air.

3

Sprinkle in the spices and curry leaves, stirring continuously for 2 minutes. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.

4

Allow the curry to simmer for about 10 minutes, letting it reduce slightly. Gently place the fish pieces into the curry, letting them cook for approximately 4 minutes or until they're perfectly cooked.

5

Remove from heat and season with fresh lime juice and a pinch of salt.

Notes

Turmeric Coconut Fish Curry
IngredientsDirections