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NeverFeeds AU Recipes

Coconut Fish Curry

with Rice, Coriander & Lime

Seafood ⏱ 30 min Easy Medium saucepan · Large frying pan

Firm white fish poached gently in a mild coconut curry sauce — the same Malaysian-style blend from our tofu curry, which turns out to suit fish just as well. Finished with coriander and a squeeze of lime.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop the heat to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam.

  2. Start the sauce

    Finely chop the onion and garlic, and grate the ginger. Heat a drizzle of oil in a frying pan over medium heat and cook the onion until softened, 3–4 minutes. Add the garlic, ginger and curry blend, and cook until fragrant, 1 minute.

  3. Simmer the curry

    Stir in the chopped tomato and coconut milk, and bring to a gentle simmer. Cook for 3–4 minutes until it's slightly thickened.

  4. Poach the fish

    Cut the fish into large chunks and lower them into the sauce. Cover and simmer gently until just cooked through, 6–8 minutes — try not to stir too much, or the fish will break apart.

  5. Serve

    Divide the rice between bowls, spoon over the curry, and finish with coriander and a squeeze of lime.

NeverFeeds Malaysian-Style Curry Blend: the same mix from the tofu curry and the Malaysian pork tacos — worth keeping a batch of it mixed up if fish curry becomes a regular.