Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bold, spiced coconut fish curry — Sri Lanka.
Equipment: Wide pan
Measures and names
Ingredients
- 600 g white fish, in chunks
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 x 400ml tin coconut milk
- 1 tbsp tamarind paste (or lime juice)
- 1 tbsp oil
- Cauliflower rice, to serve
Optional extras
- 1 tsp fenugreek and curry leaves
Method
- Heat the oil in a wide pan and fry the onion for 5 minutes.
- Add the garlic, ginger, curry leaves, curry powder, turmeric and fenugreek and cook for 1 minute, until fragrant.
- Pour in the coconut milk and tamarind and simmer for 8 minutes.
- Slip in the fish chunks and poach gently for 6–7 minutes, without stirring hard, until they flake.
- Taste and season, and serve over cauliflower rice.
Swaps and tips
Sri Lankan curry powder is darker and more roasted than usual — worth seeking out for authentic flavour. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 5 g | 0 g | 23 g | 312 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
