1 hr 5 minAround the worldTimes are estimates, including soaking or resting where shown.
Coconut Fish Curry
A gentle coconut sauce with curry leaves and tender fish.
Prep10 min
Cook20 min
Soak / rest0 min
Total30 min
Let’s get cooking.
- 01
Cut fish into large 4 cm pieces and pat dry. Chop onion and tomato and mince ginger and garlic. Fry onion in oil for 5 minutes.
- 02
Add ginger, garlic, curry leaves and spices for 30 seconds. Add tomato and salt, cook 4 minutes, then pour in coconut milk and bring to a gentle simmer.
- 03
Add fish and simmer gently 8–10 minutes until opaque and 63°C at the centre. Avoid vigorous stirring. Remove from heat and add lemon juice.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Fish
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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