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Coconut Fish Curry

Seafood Recipe


Easy to make Coconut Fish Curry in only 30 mins.

Recipe Information

This coconut fish curry will brighten your week. It takes 30 minutes to prepare and serves with steamed rice.

List of ingredients  for this recipe:

  • 1 Tbs vegetable oil
  • 1 brown onion, thinly sliced
  • 200g Perino tomatoes, halved
  • 1/2 cup (150g) korma curry paste
  • 400ml can light coconut milk 
  • 3/4 cup (185ml) salt-reduced Chicken Stock
  • 350g gold sweet potato, cut into 2cm pieces
  • 600g ling portions, cut into 2cm pieces
  • 150g green beans, trimmed, halved
  • Steamed basmati rice, to serve

Preparation Steps

01In a big deep frying pan, heat the oil over medium heat. Cook, stirring periodically, for 5 minutes, or until the onion is tender and golden. Cook for 2 minutes, stirring occasionally, or until the tomato is just soft. Combine the curry paste, coconut milk, and stock in a mixing bowl.

02Add the sweet potato to the mix. Bring to a low boil, then reduce to low heat. Cook, partially covered, for 10 minutes or until the sweet potato is cooked, stirring occasionally. Stir in the fish and beans gently to mix. Cook for another 5 minutes, stirring periodically, or until fish is cooked through.

03Meanwhile, prepare the mashed potatoes according to the store-bought package recommendations or use your own mash potatoes recipe. To loosen the mashed potatoes, stir them with a fork.

04To serve, divide the rice and curry into serving bowls. Serve with lime wedges and coriander sprigs.

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