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Coconut Fish Curry


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
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Ingredients

  • 30 ml (2 tbsp) coconut oil
  • 2 medium onions, finely sliced
  • 2.5ml (½ tsp) mustard seeds
  • 3 green chillies, slit lengthways
  • 3 garlic cloves, sliced into fine strips
  • 20g (3 oz) green mango [optional]
  • 5ml (1 tsp) fresh ginger, grated
  • 20 curry leaves
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) turmeric
  • 400 ml (¾ pint) coconut milk
  • 4 sea bass fillets, weighing about 150g (5oz) each
  • 60ml (4 tbsp) butter

Instructions

  1. Heat the coconut oil in a wide pan, then sauté the onion, mustard seeds, chillies, garlic, green mango and ginger.
  2. Add the curry leaves and keep cooking until the onion is translucent.
  3. Add the turmeric and salt, pour in the coconut milk and simmer very gently for 20 minutes.
  4. Season the fish melt the butter in a non-stick pan. Fry the fish until cooked and serve immediately with the sauce.

  • Category: Curries
  • Method: Pan Fry
  • Cuisine: Indian

Nutrition

  • Calories: 627
  • Sugar: Sugars
  • Sodium: 802 mg
  • Fat: 38.2 g
  • Carbohydrates: 13.5 g
  • Fiber: Dietary Fiber
  • Protein: 58.6 g
  • Cholesterol: 123 mg