Coconut Fish Curry with Rice

Name: Coconut Fish Curry with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g frozen white fish, cut into bite-sized pieces; 250 g butternut squash and sweet potato mix; 1 onion; 1 tbsp grated ginger; 3 clove garlic, thinly sliced; 1 lime juice; 200 ml coconut milk; 2 tbsp tamarind paste; 3 tbsp vegetable oil or ghee; 1 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 0.5-1 tsp chilli flakes or chilli powder; 2 tbsp tomato puree; 1 small bunch fresh coriander, roughly chopped; cooked rice, to serve

This coconut fish curry is rich, fragrant, and easy enough for a weeknight dinner. Tender white fish simmers in a spiced coconut sauce with sweet squash and sweet potato, then gets finished with lime and fresh coriander for a bright, balanced finish.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

frozen white fish, cut into bite-sized pieces
250 g
butternut squash and sweet potato mix
250 g
onion
1
grated ginger
1 tbsp
garlic, thinly sliced
3 clove
lime juice
1
coconut milk
200 ml
tamarind paste
2 tbsp
vegetable oil or ghee
3 tbsp
ground turmeric
1 tsp
ground cumin
2 tsp
ground coriander
2 tsp
chilli flakes or chilli powder
0.5 tsp
tomato puree
2 tbsp
fresh coriander, roughly chopped
1 small bunch
cooked rice, to serve

Step-by-Step Instructions

Place the fish in a large bowl. Season with 1/2 tsp salt, a generous pinch of black pepper, half of the lime juice, and 1/2 tsp of the turmeric. Gently toss to coat, then set aside while you prepare the curry base.

Heat the oil or ghee in a large frying pan over medium heat. Cook the onion for 8-10 minutes until softened. Stir in the ginger, garlic, remaining 1/2 tsp salt, ground cumin, ground coriander, chilli flakes or powder, and the remaining 1/2 tsp turmeric. Cook for 1-2 minutes until fragrant, then stir in the tomato puree.

Microwave the butternut squash and sweet potato mix with a splash of water in a covered heatproof bowl for about 3 minutes, or until just tender. Add the vegetables to the pan and stir well. Pour in the coconut milk, 180 ml water, and tamarind paste, then season lightly with salt and black pepper. Simmer for 10-12 minutes until the sauce thickens slightly and the vegetables are fully tender.

Add the marinated fish to the simmering sauce and cook for 4-6 minutes, stirring gently, until the fish is opaque and flakes easily. Remove from the heat, stir in the remaining lime juice, and scatter over the chopped coriander. Serve hot with cooked rice.