Coconut Fish Curry Recipe | Curry for Change

Name: Coconut Fish Curry Recipe | Curry for Change
Ingredients: 5cm ginger, peeled and roughly chopped; 4 cloves of garlic, roughly chopped; 1 fresh green chilli, roughly chopped (deseeded if you prefer less heat); salt; 3 tablespoons coconut or rapeseed oil; optional: 20 fresh curry leaves; 2 medium onions, thinly sliced; 2 big ripe tomatoes, quartered; ¾ teaspoon ground turmeric; ½ teaspoon chilli powder; 300ml coconut milk; 4 fillets (150–180g each) of MSCcertified firm white fish such as hake, pollack, haddock or cod, skinned; 1 lime, quartered

curryforchange.org.uk

Delicious Coconut Fish Curry using sustainable hake, serving 4, packed with aromatic spices & coconut milk. Support Change Lives initiative while enjoying this flavorful dish.

View full recipe on curryforchange.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at curryforchange.org.uk.

Share this recipe:

Ingredients

5cm ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
1 fresh green chilli, roughly chopped (deseeded if you prefer less heat)
salt
3 tablespoons coconut or rapeseed oil
optional: 20 fresh curry leaves
2 medium onions, thinly sliced
2 big ripe tomatoes, quartered
¾ teaspoon ground turmeric
½ teaspoon chilli powder
300ml coconut milk
4 fillets (150–180g each) of MSCcertified firm white fish such as hake, pollack, haddock or cod, skinned
1 lime, quartered