Toms “Fishmongers own” Coconut Fish Curry

Coconut fish curry

Thanks to our local fishmonger Tom for this seafood curry. We gave Tom an Ecopot several years ago to experiment with. Tom uses thick white fillets. When asked which fillets to buy, Tom suggests using any fish in plentiful supply and cheap except Bassa. Thanks for the tip Tom.


1/4 cup vegetable oil
800 gm firm white fish fillets, diced into 3cm cubes
1 onion, diced fine
1 tomato, chopped
1 red capsicum, chopped coarse
2 green chillies, deseeded, sliced fine
3 tsp garam masala
1 410 ml can coconut milk
2 tbsp lemon juice
1/4 tbsp tamarind concentrate
1/3 cup coriander leaves
1 lemon cut in wedges

Cooking Instructions

  1. Heat 2 tbsp of oil in large inner pot and cook fish in batches until browned. Set aside.
  2. Heat remaining oil in large inner pot. Add onion, garlic and 1/2 the chilli, stirring occasionally until onion softens and translucent.
  3. Add garam masala to pot, cook and stir until fragrant.
  4. Add coconut milk, lemon juice, tamarind, tomato and capsicum to pot and bring to boil.
  5. Return fish, reduce heat and simmer for 5 minutes, lid on. Transfer pot to Ecopot, with lid on.
  6. Cooking time 1 hour

HINT … Garnish with torn coriander leaf and chilli (optional). Serve with lemon wedges and warm buttered naan bread.


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