THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY | #Mahimahirecipes #Breadedtilapiarecipes #Codsoup #Friedcodfishrecipes #Brazilianfishstewcoconut #Ovenfriedcatfish #Cookingrecipes #Fishcurryrecipe #Fishdishes #Seafoodrecipes #Indianfoodrecipes #Dinnerrecipes


  • 2 Tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic thinly sliced
  • 2 Tablespoons freshly grated ginger about a 5cm piece
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground turmeric
  • 10 - 15 fresh curry leaves
  • 400 ml (13 ozs) coconut milk
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon salt
  • 600 g (21 oz) firm white fish cut into 3cm chunks
  • 20 g (1 cup) chopped fresh coriander (cilantro)
  • 1/2 lime juiced


  1. Melt the coconut oil in a medium saucepan.
  2. Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
  3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
  4. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
  5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
  6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
  7. Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
  8. Gently stir in the coriander and lime juice.
  9. Serve.

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