Fish Curry

PennyBy Penny  ,

April 2, 2015

Fish Curry


1 onion sliced into thin wedges

1 thinly sliced red pepper

2 sliced garlic cloves

2-3 red chillies finely chopped

1 tspn black mustard seeds

1 tspn ground coriander

1/2 tspn turmeric

1/2 tspn chill powder

thumb sized piece of root ginger grated

400ml coconut milk

175ml water

1lb white fish

4 shallots

coriander leaves and lime wedges to serve ( optional )


1Fry onion in a little veg or sunflower oil until just turning golden

2add in the peppers, the chillies ( add more or less depending how hot you like it )the garlic and mustard seeds

3Fry for another 3 mins

4add the ground coriander, tumeric, chilli powder, and ginger fry for another minute

5Now add the coconut milk and water and simmer for about 10 minutes until slightly thickened

6Cut your fish into chunks

7Season curry with s&p and add in the fish and cover and gently simmer for 4-5 mins or until just cooked

8In a seperate pan fry the thinly sliced shallots in oil until golden

9Scatter the shallots and coriander leaves over the curry and serve with rice and lime wedges