Rich coconut and tomato fish curry

Name: Rich coconut and tomato fish curry
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 6 tbsp vegetable or groundnut oil; 3 garlic cloves, finely chopped; 5cm piece fresh ginger, finely chopped; 2 onions, finely chopped; 1 tsp kashmiri chilli powder; ½ tsp cumin seeds; 3 ripe tomatoes, chopped; 1 tsp caster sugar; 200ml full-fat coconut milk; 600g firm white fish, cut into 4 pieces; ¼ tsp turmeric; 1 tsp garam masala; 2 fresh curry leaf sprigs, leaves picked, or around; 10 dried curry leaves; 1 tsp mustard seeds; 2 tbsp coriander leaves to serve; Cooked rice to serve

By: Georgina Hayden

Published: 31 Oct 22
Updated: 25 Mar 24

Test kitchen approved

Make a batch of Georgina Hayden’s rich, aromatic fish curry then portion up the leftovers. It freezes brilliantly, ready for busy nights when you need a nourishing dinner in a hurry.

Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

You might also love Georgina’s freeze-ahead fishcakes.

Serves 4
Hands-on time 45 min

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Ingredients

6 tbsp vegetable or groundnut oil
3 garlic cloves, finely chopped
5cm piece fresh ginger, finely chopped
2 onions, finely chopped
1 tsp kashmiri chilli powder
½ tsp cumin seeds
3 ripe tomatoes, chopped
1 tsp caster sugar
200ml full-fat coconut milk
600g firm white fish, cut into 4 pieces
¼ tsp turmeric
1 tsp garam masala
2 fresh curry leaf sprigs, leaves picked, or around
10 dried curry leaves
1 tsp mustard seeds
2 tbsp coriander leaves to serve
Cooked rice to serve

Method

Pour half the oil into a medium saucepan, put over a low-medium heat and add the garlic, ginger and onions. Cook for 10 minutes, then stir in the chilli powder and cumin seeds. Add the tomatoes along with the sugar and a good pinch of salt, then fry for a further 5 minutes until the tomatoes start to soften.
Add the coconut milk and 300ml water. Bring to the boil, then simmer for 10 minutes. Once everything is tender and the sauce has thickened, whizz with a stick blender until smooth. Taste, adjust the seasoning and leave to one side.
Sprinkle the fish with the turmeric, garam masala and a generous pinch of salt and pepper. Put a large frying pan over a medium heat, add the remaining oil, then spoon in the curry leaves and mustard seeds. Fry for a few minutes until the seeds start to pop, then add the seasoned fish to the pan. Fry the fish for 2 minutes on each side until lightly browned. Pour the whizzed sauce into the pan around the fish and bring to a simmer. Cook for 8-10 minutes until the fish is just cooked through and the sauce is rich and thick. Serve scattered with the coriander leaves and rice on the side.

Recipe from November 2022 Issue

Nutrition

Nutrition: per serving

Calories: 402kcals
Fat: 26.3g (8.7g saturated)
Protein: 28.6g
Carbohydrates: 11.1g (8.3g sugars)
Fibre: 3.1g
Salt: 0.4g

delicious. tips

Once cooked, this dish can be cooled and frozen for up to 1 month. Defrost overnight in the fridge, then reheat before serving.

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