A Comforting Curry to Savour
This fragrant curry is rich in colour and flavour, bringing together coconut, warming spices and tender fish for a dish that feels both comforting and nourishing. It’s a quick recipe that works beautifully for a weeknight dinner yet is special enough to share. You’re going to love how easily it comes together, filling your kitchen with the inviting aromas of ginger, garlic and curry spices.
Cooking Made Simple
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Heat coconut oil in a large fry pan. Add garlic, ginger and onion, cooking gently until fragrant.
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Stir in turmeric and curry powder. Cook for one to two minutes until the spices release their aroma.
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Add curry leaves and season lightly with salt and pepper.
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Pour in coconut cream and stir to combine. Reduce to a low heat.
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Add the fish pieces and cook for about five minutes on each side, turning gently.
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When the fish is firm to touch, remove from the heat.
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Serve with brown rice, garnish with coriander leaves and finish with a squeeze of lime.
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Optional: Add chopped chilli with the spices if you enjoy extra heat.
Why This Curry Stands Out
Turmeric gives this curry its golden colour and is a spice valued in many traditions for its earthy flavour and natural compounds. Combined with coconut cream, it creates a rich base that balances warmth with creaminess. Fresh herbs and lime add brightness, making the dish both grounding and refreshing.
Gather Around the Table
This curry is best served straight from the pan with fluffy rice, making it ideal for family dinners or sharing with friends. Pair it with a simple side salad or steamed greens for a complete meal. For more recipes that inspire healthy eating with ease, explore the Happy Healthy You Recipes Hub .
A Comforting Curry to Savour
This fragrant curry is rich in colour and flavour, bringing together coconut, warming spices and tender fish for a dish that feels both comforting and nourishing. It’s a quick recipe that works beautifully for a weeknight dinner yet is special enough to share. You’re going to love how easily it comes together, filling your kitchen with the inviting aromas of ginger, garlic and curry spices.
Cooking Made Simple
-
Heat coconut oil in a large fry pan. Add garlic, ginger and onion, cooking gently until fragrant.
-
Stir in turmeric and curry powder. Cook for one to two minutes until the spices release their aroma.
-
Add curry leaves and season lightly with salt and pepper.
-
Pour in coconut cream and stir to combine. Reduce to a low heat.
-
Add the fish pieces and cook for about five minutes on each side, turning gently.
-
When the fish is firm to touch, remove from the heat.
-
Serve with brown rice, garnish with coriander leaves and finish with a squeeze of lime.
-
Optional: Add chopped chilli with the spices if you enjoy extra heat.
Why This Curry Stands Out
Turmeric gives this curry its golden colour and is a spice valued in many traditions for its earthy flavour and natural compounds. Combined with coconut cream, it creates a rich base that balances warmth with creaminess. Fresh herbs and lime add brightness, making the dish both grounding and refreshing.
Gather Around the Table
This curry is best served straight from the pan with fluffy rice, making it ideal for family dinners or sharing with friends. Pair it with a simple side salad or steamed greens for a complete meal. For more recipes that inspire healthy eating with ease, explore the Happy Healthy You Recipes Hub .
Method
- In a large fry pan, heat the coconut oil. Add the garlic, ginger and onion, stir fry for a few minutes until fragrant.
- Add the turmeric and curry powder, cook until you can smell the curry powder, just a minute or two. Add the curry leaves and season with salt and pepper.
- Add the coconut cream and stir through, reduce to a low heat and add the fish pieces.
- Cooking on each side for around 5 minutes and turn gently.
- When the fish is firm to touch, remove from the heat and serve with cooked brown rice, garnish with the fresh coriander and a squeeze of lime juice.
- *Note you made add chopped chilli in step 2 if you like a little spice.
