Coconut Fish Curry

A curry with a kick, this fish curry recipe is made with a fiery chilli and coriander paste balanced with creamy coconut milk. 

Serve with rice and naan bread.

Ingredients and Method


  • For the spice paste:
  • 1 Green Chilli, roughly chopped
  • Pinch of Dried Chilli Flakes
  • 2 tbsp Vegetable Oil
  • Juice of half a Lemon
  • Handful of Fresh Coriander, plus extra for garnish
  • For the curry:
  • 1 tbsp Vegetable Oil
  • 1 Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Large Sweet Potato, peeled and chopped into cubes
  • 1 tsp Curry Powder
  • 1 tsp Cumin
  • 150g Cod or Pollock Fillet, skinned and chopped (you can use frozen if you prefer)
  • 200ml Coconut Milk
  • Handful Spinach Leaves
  • Juice of half a Lime
  • Salt, to taste


  1. To make the spice paste, add all of the ingredients to a Typhoon pestle and mortar and blend until smooth.
  2. For the curry, heat the vegetable oil in a wok on a low heat and gently fry the onion and garlic for 4 – 5 minutes.
  3. Add the sweet potato, curry powder and cumin and continue to fry until the sweet potato has softened, this could take up to 10 minutes.
  4. Add the fish and 2 tablespoons of the spice paste. Stir to coat the fish in the spices and then add the coconut milk.
  5. Bring to a gentle simmer, stir in the spinach leaves, lime juice and season to taste. Cook for another 2-3 minutes until the fish is cooked.
  6. Stir in the coriander.
  7. Serve with rice in the Typhoon World Foods bowls.

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