This coconut fish curry makes a perfect dinner on a hot night; light enough not to knock you out but spicy enough to rouse your taste buds. And it’s surprisingly such an easy dish to make!

The secret to making an amazing curry is to use plenty of aromatics (onions, garlic and ginger), coconut milk for richness and a squeeze of lemon for complexity and finally some coriander to finish it off. I prefer to serve this with lemon flavored rice to make a quick tasty dinner. Why don’t you try it and let me know how it turns out!


  • 250g fish fillet
  • 2 tbsp. vegetable oil
  • 1 onion
  • 2 cloves garlic
  • ¼  tsp. cumin seeds
  • 1 tbsp. curry powder
  • 3 tbsp. white wine(optional)
  • 1 cup coconut milk
  • 1 tbsp. fresh coriander. Finely chopped plus a little extra for garnish.
  • 1 lime
  • Salt and pepper to taste.



Chop the fish into large chunks, season with lime first then salt and pepper and let it sit.

Heat the oil over medium heat, add cumin seeds and stir until fragrant about 2 minutes. Add the onions and garlic and cook until its softened and is turning transparent about 5 minutes-stirring often. Add the curry powder and cook out for a few minutes.

Add 3 tbsp. white wine and simmer until the wine evaporates then pour in the coconut milk, stir well and bring it to boil. Simmer for five minutes, stirring occasionally.

Carefully drop in the fish chunks and simmer for five minutes then stir in the fresh coriander into the sauce. Check for seasoning.



Serve over steamed rice. Enjoy!

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