Spicy Coconut & Tomato Fish Curry May 19, 2026
This vibrant curry will warm you up within moments. Served with fragrant coconut and ginger rice, this delicious dish is sure to become a staple in your repertoire. Check out the original recipe here.
INGREDIENTS:
- 1 red capsicum
- 1 small eggplant
CURRY
- 2 tablespoons vegetable oil
- 8 shallots, halved
- ½ red onion, diced
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 coriander ground coriander
- ½ teaspoon ground kashmiri
- 5 cardamom pods
- 3 cloves garlic, finely chopped
- 20 curry leaves
- 1 cinnamon quill
- 300g tomatoes, cored and halved
- 1 teaspoon caster sugar
- 200mls coconut milk
- 1 teaspoon garam masala
- 3 fish fillets, cut into bit sized pieces
- sea salt
COCONUT & GINGER RICE
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh ginger
- 1 & 1/2 cups basmati rice
- 285ml coconut milk
- 285ml of water
- 1 teaspoon salt
TO SERVE
- vegetable oil
- curry leaves
METHOD:
- First, heat the oven to 190ºC and line a tray with baking paper.
- Next, trim and cut the capsicum and eggplant into 3cm chunks. Then place them on the lined tray and toss with 1 tablespoon of vegetable oil. Season with salt and cracked pepper before roasting for 20 minutes.
- Meanwhile, heat the remaining oil in a heavy-based pan. Then add the shallots, onion, and ginger and gently fry over a low heat for 5 minutes. Next, add the spices and garlic and fry briefly until aromatic. After that, add the curry leaves and continue cooking for a further 2 minutes.
- Following this, add the cinnamon quill, tomatoes, and caster sugar, then allow the mixture to simmer for 20 minutes.
- While the curry is cooking, meanwhile heat oil for the rice in a saucepan. Then add the ginger and fry briefly until aromatic. Next, add the rice, coconut milk, 285ml of water, and salt, and then bring everything to a simmer. Once simmering, place the lid on top and gently cook for 10 minutes.
- After the rice is cooked, remove it from the heat and then set it aside to steam with the lid on for a further 10 minutes.
- Once the capsicum and eggplant have finished roasting, carefully add them to the curry along with the coconut milk and simmer for another 10 minutes. Then add the garam masala and fish and continue cooking for a further 3–4 minutes, or until the fish is cooked through. Finally, season with sea salt to taste before serving.
- Lastly, in a small sauté pan, fry extra curry leaves in hot oil until crispy. Then, to finish, serve them on top of the fish curry for added flavour and texture.
Categories: Recipes