Pacific Island Fish Curry

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    199 per serving


Curry Paste

  • 1 tbsp of coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed and finely chopped
  • 2 tbsp garam masala or mixed spice
  • 1 tbsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • Zest of 1 unwaxed lemon
  • Big bunch of coriander ripped or finely chopped (save a bit for topping on the curry)

Curry Ingredients

  • 1 ½ tbsp of tamarind paste dissolved in a cup of water (alternative to tamarind paste is to squeeze a lime into the water)
  • 500g meaty white fish (i.e. cod)
  • 1 tin coconut milk
  • 1 pinch of sea salt

Cooking Directions

Curry Paste

  1. Add the oil and onions to a large pan until golden
  2. Add the rest of the ingredients and stir for around 2 minutes.
  3. Blitz in a blender if you like, but not essential.


  1. Add the salt and tamarind to the paste.
  2. Add the fish and mix with the paste.
  3. Add the coconut milk and bring to a simmer for 2-4 minutes or until the fish is completely cooked through.
  4. Serve with garnish of parsley, lemon and salt to taste.
  5. Serve with quinoa and green beans.
  6. Tip: Add water to the curry to get it to the consistency that you want, but don’t add too much that you dilute the flavour.