Coconut fish curry
Latchet is a firm flesh fish with a low oil content that holds together well when cooked making it an ideal addition to a curry or soup. This Coconut Fish Curry is mildly spiced, so it is perfect for the whole family to enjoy.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 2 small red chillies, deseeded and finely chopped
- 1 ½ tbsp ground turmeric
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground cloves
- 6 green cardamom pods, cracked
- 12 curry leaves
- Juice of 1 lime
- 400ml coconut milk
- 1 cup fish stock
- 600g latchet, cut into 4cm chunks
How do I make it?
- Pound garlic, chilli, ginger and turmeric in a mortar and pestle to make a paste.
- In a deep frying pan over medium heat, cook onion until softened. Add the paste and cook, stirring for 3-4 minutes until fragrant. Add spices and curry leaves and cook for 2 minutes before adding coconut milk and stock and bringing to a simmer.
- Cook for 10 minutes or until slightly reduced. Add fish and cook for 5 minutes. Remove from heat and season with lime juice and salt.
- Serve with rice.
