Coconut Fish Curry
Whether you're celebrating Matariki, or simply enjoying kai with friends and whānau, this warming winter recipe for Coconut Fish Curry is prepared and cooked in an hour. Serve hot on rice with a few coriander leaves and then feast!
Recipe Tip To make your own fish stock, add one fish head, onion, and lemon into a large pot and cover with water. Bring to a simmer for 30 minutes. Do not over boil.
Ingredients
- 2 tablespoons oil
- 1 red onion, sliced
- 2 tablespoons red curry paste or curry powder
- 2 leaves makrut (kaffir) lime
- 1/2 red capsicum, sliced
- 1 medium kūmara, cubed
- 420 grams coconut cream
- 1 cup fish stock
- 1 teaspoons brown sugar
- 400 grams trevally or other fish, cut into 4cm pieces
- 2 cups spinach leaves
- 2 cups rice
- 1/4 cup coriander
Fish stock (if you’d like to make your own)
- 1 fish head
- 1 onion, roughly chopped
- 1/2 lemon, cut roughly
- 2 cups water
- 2 tablespoons oil
- 1 red onion, sliced
- 2 tablespoons red curry paste or curry powder
- 2 leaves makrut (kaffir) lime
- 1/2 red capsicum, sliced
- 1 medium kūmara, cubed
- 420 grams coconut cream
- 1 cup fish stock
- 1 teaspoons brown sugar
- 400 grams trevally or other fish, cut into 4cm pieces
- 2 cups spinach leaves
- 2 cups rice
- 1/4 cup coriander
Fish stock (if you’d like to make your own)
- 1 fish head
- 1 onion, roughly chopped
- 1/2 lemon, cut roughly
- 2 cups water
- Step 1 of 4In a heavy-based pot, warm the oil on a medium heat. Add the onion, cooking for 2 minutes. Stir through the curry paste.
- Step 2 of 4Add the capsicum, kūmara, coconut cream, lime leaves, stock and sugar, bringing to a simmer until the kūmara has softened.
- Step 3 of 4Add the fish and spinach leaves for 5 minutes.
- Step 4 of 4Serve hot on rice and garnish with a few coriander leaves.
Method
- Step 1 of 4In a heavy-based pot, warm the oil on a medium heat. Add the onion, cooking for 2 minutes. Stir through the curry paste.
- Step 2 of 4Add the capsicum, kūmara, coconut cream, lime leaves, stock and sugar, bringing to a simmer until the kūmara has softened.
- Step 3 of 4Add the fish and spinach leaves for 5 minutes.
- Step 4 of 4Serve hot on rice and garnish with a few coriander leaves.
Nutrition per serving
2677 Kilojoules
Protein30 grams
Fat48 grams
Carbs22 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a heavy-based pot, warm the oil on a medium heat. Add the onion, cooking for 2 minutes. Stir through the curry paste.
- Step 2 of 4Add the capsicum, kūmara, coconut cream, lime leaves, stock and sugar, bringing to a simmer until the kūmara has softened.
- Step 3 of 4Add the fish and spinach leaves for 5 minutes.
- Step 4 of 4Serve hot on rice and garnish with a few coriander leaves.