Coconut fish curry.jpg

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?

  1. Pound garlic, chilli, ginger and turmeric in a mortar and pestle to make a paste.
  2. 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.
  3. 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.
  4. Serve with rice.

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