Fijian-Style Coconut Fish Curry
Make the most of Chantal Organics Coconut Milk with this creamy and aromatic fish curry inspired by a Fijian favourite.
Ingredients
500g firm white fish fillets (snapper, tarakihi, ling etc)- 2 tbsp Chantal Organics Coconut Oil, for frying
- 1 onion, diced
- 2 tbsp garlic, crushed
- 2 tbsp ginger, minced
- 1 tsp cumin seeds
- 1-2 tsp dried chilli flakes or ½ to 1 fresh chilli, chopped (to taste)
- 3 tbsp garam masala
- 2 tsp dried turmeric or 2 tbsp fresh turmeric, grated
- 1 tbsp tamarind paste
- ½ cup Chantal Organics Tomato Passata
- 1 can Chantal Organics Coconut Milk
- 2 cups of spinach or silverbeet leaves
- Salt and pepper
- For serving
- Cooked Jasmine rice
- Fried curry leaves, to garnish
- Fresh lemon or lime wedges, to garnish
instructions
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Step 1.
Cut the fish into bite-sized pieces. Season with salt and pepper and set aside.
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Step 2
In a large pan, add 1 tablespoon of oil on medium high heat. Sear the fish for a few minutes until just cooked, then remove from the pan.
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Step 3.
Using the same pan, add another tablespoon of oil on medium high heat. Fry the onions until translucent. Add the garlic and ginger, followed by the cumin seeds and chilli. Fry until fragrant. Stir in the garam masala and turmeric and cook for a further 1 minute.
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Step 4.
Add the tamarind paste, followed by the tomato passata and coconut milk, stir and simmer for 5 minutes to infuse the flavours.
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Step 5.
Add the fish and simmer in the coconut curry for another 10 minutes. Remove from heat, then add the spinach or silverbeet. Season with salt and pepper.
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Step 6.
Garnish with crispy curry leaves, and lemon or lime wedges. Serve hot with jasmine rice.
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Chantal Organics Products used
