Golden Coconut Fish Curry with Lime and Curry Leaves

⏱ 35 min · Serves 4

Tender chunks of white fish poached in a silky, turmeric-gold coconut sauce, sharpened with lime and perfumed with curry leaves and mustard seeds. It comes together in half an hour and tastes like it simmered all afternoon.

Per serving: 425 kcal · 31.0g protein · 13.0g carbs · 28.0g fat

Ingredients

• 600g firm white fish fillets (cod, pollock or tilapia), skinless, cut into 4cm chunks
• 1 tsp ground turmeric
• 1 tsp fine salt
• 2 tbsp coconut or vegetable oil
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 15 fresh curry leaves (or 1 bay leaf)
• 1 large onion, finely sliced
• 4 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• 2 green chillies, slit lengthways
• 2 tsp ground coriander
• 1/2 tsp chilli powder
• 1/4 tsp fenugreek seeds (optional)
• 2 medium tomatoes, chopped
• 400ml full-fat coconut milk
• 150ml water or light fish stock
• 1 tsp caster sugar
• Juice of 1 lime, plus wedges to serve
• Handful coriander leaves, chopped
• Steamed basmati rice, to serve

Method

1. Toss the fish chunks with 1/2 tsp of the turmeric and 1/2 tsp salt. Cover and chill while you make the sauce.
2. Heat the oil in a wide, deep frying pan over medium heat. Add the mustard seeds and wait until they crackle, about 30 seconds, then add the cumin seeds, curry leaves and fenugreek if using. Stand back — they will spit.
3. Add the onion with a pinch of salt and fry for 8-10 minutes until soft and golden at the edges.
4. Stir in the garlic, ginger and green chillies and cook for 2 minutes until fragrant.
5. Add the remaining 1/2 tsp turmeric, the ground coriander and chilli powder. Fry for 30 seconds, then tip in the tomatoes and remaining 1/2 tsp salt. Cook for 5 minutes, mashing the tomatoes, until they collapse into a thick paste and the oil separates a little.
6. Pour in the coconut milk and water, add the sugar, and bring to a gentle simmer. Cook uncovered for 6-8 minutes until slightly thickened. Do not let it boil hard or the coconut milk may split.
7. Slide in the fish in a single layer, spooning sauce over the top. Simmer very gently, without stirring, for 6-8 minutes until the fish is just opaque and flakes at the edges. Shake the pan rather than stirring, to keep the pieces whole.
8. Turn off the heat, add the lime juice and taste for salt and sugar. Rest for 5 minutes, scatter with coriander, and serve with basmati rice and lime wedges.