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Bill Granger's Coconut Fish Curry

Bill Granger's Coconut Fish Curry

A rich and aromatic curry with tender fish pieces cooked in a flavorful coconut sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Seafood
Cuisine indian
Servings 4 people
Calories 360 kcal

Ingredients
  

For the Curry

  • 1 lb (450g) firm white fish (cod, snapper, or halibut), cut into chunks
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 14 oz coconut milk
  • 1 cup fish or chicken stock
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • Juice of 1 lime

For Garnish

  • Fresh cilantro, chopped
  • Sliced red chili (optional)

Optional

  • 2 cups baby spinach or kale, for added greens

Instructions
 

  • Step 1: Prepare the Ingredients
    Cut the fish into bite-sized chunks and set aside.
    Chop the onion, garlic, and ginger.
  • Step 2: Sauté Aromatics
    Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
    Stir in the garlic and ginger, cooking until fragrant.
  • Step 3: Add Spices
    Sprinkle in the curry powder, turmeric, and cumin. Stir well to coat the onions in the spices, releasing their aromas.
  • Step 4: Create the Sauce
    Pour in the coconut milk and stock. Stir to combine, then add the fish sauce, sugar, and lime juice.
  • Step 5: Simmer and Add Fish
    Bring the curry to a gentle simmer. Add the fish pieces, ensuring they are submerged in the sauce. Cook for 8-10 minutes, or until the fish is tender and cooked through.
  • Step 6: Optional Additions
    Stir in spinach or kale during the last 2 minutes of cooking for added nutrients.
  • Step 7: Garnish and Serve
    Remove from heat and sprinkle with fresh cilantro and sliced red chili. Serve hot with steamed rice or flatbreads.

Notes

  • For a spicier curry, add ½ teaspoon of chili flakes or a chopped green chili when sautéing the aromatics.
  • Always use fresh fish for the best flavor and texture.
Keyword Bill Granger's Coconut Fish Curry