Coconut Fish Curry

Embark on a culinary journey to the tropics with this tantalizing coconut fish curry. Vibrant flavors and creamy textures combine to create a feast for the senses, making every bite a memorable experience.

45min Prep Time

4 Servings


Pour into the Fresh Fri measuring cap 75ml of oil

500g fish fillets (such as tilapia or cod), cut into chunks

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tomatoes, chopped

1 can (400ml) coconut milk

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon chilli powder (adjust to taste)

Salt to taste

Fresh cilantro leaves for garnish


  • Heat Fresh Fri Cooking Oil in a large pan over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
  • Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
  • Stir in the chopped tomatoes and cook until they start to break down and release their juices, about 5-6 minutes.
  • Add the ground turmeric, cumin, coriander, and chilli powder to the pan. Stir well to combine with the onion and tomato mixture.
  • Pour in the coconut milk, stirring to combine all the ingredients into a smooth sauce.
  • Season the sauce with salt to taste. Allow the sauce to simmer gently for about 5 minutes to let the flavours meld together.
  • Carefully add the fish chunks to the sauce, making sure they are submerged. Cover the pan and let the fish cook in the sauce for about 8-10 minutes, or until cooked through and flaky.
  • Once the fish is cooked, remove the pan from the heat. Taste and adjust the seasoning if necessary.
  • Garnish the Coconut Fish Curry with fresh cilantro leaves.
  • Serve hot with steamed rice or chapati for a delicious and wholesome meal!