Fish Curry

Nick Tresidder

print email share pin tweet shopping list add recipe

Fish Curry
 
½ cup coconut cream
⅓ cup desiccated coconut
½ cup roasted cashews
1 tsp brown sugar
1-2 seeded green chillies
2 cups coriander leaves
juice and finely grated zest of 2-3 limes
3 cloves garlic
2 tbsp chopped fresh ginger
½ tsp ground turmeric
1 tbsp cumin seeds
1 tsp salt
2 cups fish stock or chicken stock
2 medium potatoes, cut in 3cm dice
225g peeled, seeded pumpkin, cut in 2-3cm pieces
500g fresh, skinless white fish fillets, sliced in 3-4cm chunks



© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/fish-curry/64/

EMAIL PRINT

Prep time:: 10 mins
Cook time:: 35 mins
Serves:: 4

½ cup coconut cream
⅓ cup desiccated coconut
½ cup roasted cashews
1 tsp brown sugar
1-2 seeded green chillies
2 cups coriander leaves
juice and finely grated zest of 2-3 limes
3 cloves garlic
2 tbsp chopped fresh ginger
½ tsp ground turmeric
1 tbsp cumin seeds
1 tsp salt
2 cups fish stock or chicken stock
2 medium potatoes, cut in 3cm dice
225g peeled, seeded pumpkin, cut in 2-3cm pieces
500g fresh, skinless white fish fillets, sliced in 3-4cm chunks

In a food processor purée together coconut cream, desiccated coconut, cashews, brown sugar, chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and stock. Simmer 10 minutes.

Add potatoes and pumpkin and simmer gently for 20 minutes. Add fish fillets and stir well, cover and cook for 5 minutes without stirring until fish is cooked through. Spoon into serving bowls and top with lightly cooked green beans. Accompany with rice.

Tea Smoked Salmon

Fresh Tuna Patties with Red Pepper Aioli

Miso Grilled Salmon

You must be logged in to add comments, click here to join.

6 comments

Very easy and tasty curry. I added eggplant and WOW, it added more texture to the curry. Sauce smelt beautiful. I used whole can of KARA coconut cream, cup of coconut, cup of cashews. I added extra as I was given 2 large snapper. End result awesome and my family enjoyed it. Thanks Annabel

TMT October 15, 2019

We used monkfish for this dish which was a good choice but that's the only positive I can think of. We spent a lot of time shopping and preparing this dish. We cooked the potatoes for at least twice the recommended time but they were still very undercooked. We put the all the sauce ingredients in the blender as instructed but they never formed a puree. The cooking didn't improve it, the sauce was very grainy and tasted raw. Very disappointing. have you actually tried this recipe Annabel?

heatherrea September 18, 2019

This is so incredibly easy and delicious. It has a bright fragrant flavour. I leave out the pumpkin because I'm the only one in the house that likes it, and sometimes stir in spinach at the end.

heatherbelle August 11, 2019

Perfect quick weekday dinner..........tasty.

debsed January 19, 2016

Unfortunately this recipe didn't go down all too well. I also bought too fishy a fish, so that didn't help (Trevally). I cut my pumpkin and potato a lot smaller than recommended and based on the cooking times they were still very undercooked.

Kirsten June 16, 2015

thats a slightly fast variation of curry,thanks annabel.

петяспасова March 04, 2014