Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Succulent Coconut Fish Curry
Succulent Coconut Fish Curry combines tender fish fillets with a creamy coconut sauce infused with turmeric, mustard seeds, and curry leaves for a balanced, aromatic finish.
It is a lighter curry option that still delivers depth and warmth, making it ideal for weeknight cooking when you want something comforting but not heavy.
Method
10m30m40m
- Heat oil in a pan and add mustard seeds until they begin to pop.
- Add onion, garlic, ginger, and curry leaves. Cook until softened and fragrant.
- Stir in turmeric and chilli, then pour in coconut milk and bring to a gentle simmer.
- Add fish pieces, season with salt, and cook gently until the fish is just tender.
- Simmer for 3–4 minutes to thicken slightly without overcooking the fish.
- Finish with chopped coriander and serve hot.
Ingredients
- Salt, to taste
- 400ml Coconut Milk
- 1 red chilli sliced
- 1 tsp Mustard Seeds
- 3 Garlic Cloves minced
- small handful Fresh coriander chopped, to finish
- 8 Curry Leaves fresh
- 1 tbsp Fresh Ginger grated
- 1 large Onion finely sliced
- 1 tsp Turmeric
- 1 tbsp Vegetable Oil
- 600g White Fish Fillets cut into chunks
Notes
Use firm white fish so the fillets hold their shape in the curry.
Adjust chilli to taste for a milder or hotter finish.
Serve with steamed rice or warm flatbreads.
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