Kitchen Corner
May 18, 2021
Coconut Curry Fish

You will need:

2-3 pounds fish steak
1 teaspoon curry powder
1/ 2 teaspoon minced garlic
1/ 2 teaspoon minced ginger
Salt and pepper to taste
4 tablespoons oil
1 medium onion chopped
4 large garlic cloves minced
1 teaspoon grated ginger
2 medium leaves thyme
2-3 tablespoons curry powder
1 tomato diced
2 green onions chopped
1/ 2 -1 cup coconut milk
1 1/ 2 cups water more or less
Hot pepper, Optional
3-4 basil leaves (optional)
1-2 teaspoon paprika
1/ 2 sweet pepper, diced
1-2 tablespoon parsley
Salt and pepper to taste


Season fish with, salt, curry powder, white pepper, 1/ 2 teaspoon garlic and set aside. You may do this overnight and refrigerate until ready to use. In a Skillet, heat oil over medium heat until hot, and then add the fish and brown on both sides – about 3-5 minutes until fish is brown. Remove fish and set aside. Drain oil and leave about 2 tablespoons. Add onions, followed by minced garlic, ginger, thyme, curry powder, stir for about 2-3 minutes for the flavours to blossom, then add tomatoes cook for another 3 minutes. Pour in coconut milk and water; continue cooking for about 3-5 minutes. Then throw in hot pepper, if using any, bell pepper, basil leaves and smoked paprika. Return fish to the pot with accumulated juice. Bring to a boil, salt and cook for about 10 minutes. Add chopped parsley. Adjust sauce thickness and seasoning with water.
Serve warm.

Tips: Instead of adding salt and pepper you can use fish seasoning as well.