Quick fish coconut curry

Quick fish coconut curry


103 people made this

Its called a curry for the flavours - not because it's hot. This will definitely goes best with steamed rice and a salad.


Serves: 2 

  • 1½ teaspoons vegetable oil
  • 1 small onion, thinly sliced
  • 5 tablespoons freshly grated ginger
  • 5 tablespoons crushed garlic
  • 1/3 teaspoon of turmeric powder
  • 500ml coconut milk
  • 1 teaspoon salt
  • 500g of white fish, cubed
  • 1 tomato, chopped
  • 1 tablespoon freshly chopped coriander leaves

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat the oil in a large frying pan. Fry onion until brown.
  2. Add ginger and garlic.
  3. Season with turmeric powder and pour in the coconut milk. Cook over low heat and then add salt and fish. Cook until fish is tender, 5 to 10 minutes. Add tomato and coriander leaves just before serving.

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Reviews (4)


Yummy though I did knock the Garlic and ginger back to 5 teaspoons rather than tablespoons. and used a can of chopped tomato. - 12 Dec 2011


I also used teaspoon instead of tablespoons, it was quick and yummy! I added the photo - had no coriander leaves so we had beans and capsicum instead, thanks. - 16 Jan 2013


I added a finely chopped small red chilli with the 5 teaspoons of garlic and ginger, and a half cup of fresh grated coconut. Extra delicious, and I'll be doing variations of this quite regularly. - 18 Apr 2014

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