dinner · dairy-free
Kerala-style coconut fish curry
A mild, fragrant curry: white fish gently poached in coconut milk with ginger, turmeric and curry leaves.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soften the onion, sliced ginger and curry leaves in the oil. Stir in the turmeric for a few seconds.
-
2
Pour in the coconut milk, add a pinch of salt and simmer gently for 5 minutes.
-
3
Add the fish and poach on a low heat until the centre reaches 145°F (63°C).
-
4
Off the heat, stir in the lime juice. Serve in shallow bowls, ideally with rice.
