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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