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Healthy Turmeric & Coconut Fish Curry

One of our favourites... so yummy!

Quote from our beautiful client!

Have made this curry a number of times and it is a showstopper!

- Susie

Healthy Turmeric & Coconut Fish Curry


  • 4 garlic cloves, chopped

  • 4 small green chillies, chopped

  • 1 tbs finely chopped ginger

  • 2 tsp finely chopped fresh turmeric

  • 2 tbs sunfower oil

  • 1 onion, finely chopped

  • 2 tsp ground coriander

  • 2 tsp ground turmeric

  • 1 tsp ground cumin

  • 1/4 tsp ground cloves

  • 6 green cardamom pods, cracked

  • 12 curry leaves, plus extra deep-fried leaves to serve

  • 400ml can coconut milk

  • 1 cup (250ml) fish stock

  • 600g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces

  • Juice of 1 lime

  • Steamed basmati rice, to serve

  • Coriander leaves, to serve


1. Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.

2. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add chilli paste and cook, stirring, for 3-4 minutes until fragrant. Add spices and curry leaves, and cook, stirring, for a further 2 minutes. Add coconut milk and stock, then bring to a simmer.

3. Cook, stirring occasionally, for 10 minutes or until slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt.

4. Serve curry with rice, topped with coriander and deep-fried curry leaves.


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