Method
A rich, fragrant fish curry with a silky coconut sauce, warming spices, and tender pieces of white fish. Perfect served with steamed rice or naan bread.
Step 1: Prepare the Fish
Cut the fish into large bite-sized chunks. Pat dry with kitchen paper and set aside.
Step 2: Cook the Aromatics
Heat the oil in a large frying pan or saucepan over medium heat.
Add the chopped onion and cook for 5 to 6 minutes until softened and lightly golden.
Stir in the garlic, ginger, and chilli. Cook for 1 minute until fragrant.
Step 3: Add the Spices
Add the curry powder, turmeric, and cumin.
Cook for 30 seconds, stirring constantly, to release the flavour of the spices.
Step 4: Make the Curry Sauce
Add the tomato purée and cook for 1 minute.
Pour in the coconut milk and add the chopped tomatoes.
Stir in the salt, black pepper, and brown sugar.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Step 5: Add the Fish
Carefully place the fish pieces into the curry sauce.
Reduce the heat to low and simmer gently for 6 to 8 minutes, or until the fish is cooked through and flakes easily.
Avoid stirring too vigorously to prevent the fish from breaking apart.
Step 6: Finish the Curry
Stir in the lime juice and most of the chopped coriander.
Taste and adjust seasoning if required.
Step 7: Serve
Scatter the remaining coriander over the curry and serve immediately with steamed basmati rice, naan bread, or both.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
