A decadent fish curry, perfect for the cold winter evenings


*Marinate 4 Hours Ahead


For the Marinade:

  • 2lbs white fish
  • 2 tablespoons sunflower oil
  • Juice of ½ lemon
  • 1 tablespoon of finely chopped coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon Kashmiri chilli powder

For the Sauce:

  • 2 tablespoons sunflower oil
  • 1 tablespoon chopped fresh garlic
  • 200g blended tomato
  • 1 teaspoon salt
  • 1 can coconut milk (13.5oz can)
  • Juice of 1 lime
  • 1 tablespoon of chopped corainder FROM THE SPICE BOX:
  • ½ tablespoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon Kashmiri chilli powder*


  • Peel and chop the garlic as finely as possible
  • If using frozen fish defrost thoroughly and drain off any excess water
  • Finely chop 1 tablespoon fresh coriander for marinade and lightly chop 1 tablespoon fresh coriander for serving
  • Have aluminum foil at hand
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook


  1. Marinate the fish in 2 tablespoons sunflower oil, squeezed lemon juice, finely chopped coriander, ½ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder for at least 4 hours before cooking in an oven proof dish
  2. 40 minutes before you want to eat, pre-heat the oven to 375ºC degrees and start making the curry sauce
  3. To make the curry sauce, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for a minute or two until it just turns brown
  4. Add the blended tomatoes, salt, ½ tablespoon turmeric powder, ¼ teaspoon Kashmiri chilli powder and garam masala. Let it simmer on low heat for 15 minutes with the lid on, stirring occasionally
  5. Now add the coconut milk, squeezed lime juice and boil on a medium-high heat for another 25 minutes with the lid on, stirring occasionally
  6. Pour Sauce over fish and mix in well
  7. Place the fish in the pre-heated oven for 20 minutes with the first 10 minutes covered in foil and the second 10 minutes without the foil
  8. Take the Coconut fish curry out of the oven
  9. Garnish with the lightly chopped coriander and serve
  10. Suggested serving accompaniments include salad, rice, naan or chappati

112 Park Road, Hounslow, Middlesex, TW3 2HB.
Tel: 020 8894 7779 | Email: | www:

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