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Curried fish fillet with coconut

Manju Malhi

Manju Malhi

Gently spiced fish, creamy coconut. This works well with a whole host of firm-fleshed fish.


  • 1/4 tsp turmeric
  • A pinch of sea salt
  • 4 fillets of firm-fleshed fish (eg bream) Mixed ratings!
  • 2 tbsp sunflower oil
  • 4-6 garlic cloves
  • 2 tsp peeled and grated root ginger
  • 2 green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • A pinch of chilli powder
  • 55g coconut cream or 60ml coconut milk
  • A few washed and chopped coriander leaves
Support seafood sustainability by varying what you use
The recipe also works with Brill , Black bream , Dab , Gilthead bream , Kingfish , Rainbow trout , Seabass and Tilapia


  1. Sprinkle the turmeric and salt over the fish and set aside.
  2. Heat the oil in a large frying pan or a skillet over medium heat.
  3. Add the garlic, ginger and chilli and sauté for 3-4 minutes.
  4. Tip in the cumin, ground coriander and chilli powder and stir, cooking for a minute.
  5. Add the fish and fry for 3-4 minutes, turning once and taking care not to break up the fillets.
  6. Stir in the coconut and 4 tbsp of just boiled water.
  7. Add the lemon juice and simmer for a further 2-3 minutes until the flavours blend and the fish is cooked through and the fish flakes easily.
  8. Garnish with the coriander leaves and serve with plain basmati rice.
Manju Malhi

Manju Malhi