Tamarind & Coconut Fish Curry
Dive into the bold, tropical flavors of this Fijian-inspired fish curry, where creamy coconut milk meets the zing of tamarind and the warmth of whole spices. It’s comforting, vibrant, and perfect for a flavorful weeknight escape.
Tamarind & Coconut Fish Curry
Servings: 4
A fragrant and flavourful Fijian-inspired fish curry with rich coconut, tangy tamarind, and warming spices.
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Ingredients
- 2 tbs coconut oil
- 4 whole dried chillies
- 1 tbs brown mustard seeds
- ½ tbs coriander seeds lightly crushed
- 2 sprigs fresh curry leaves leaves picked, plus extra sprigs to serve
- 1 onion thinly sliced
- 3 garlic cloves crushed
- 1½ tsp ground turmeric
- ½ tbs tomato paste
- 400 ml coconut milk
- 300 ml of vegetable stock
- 1½ tbs tamarind puree
- 600 g skinless chunky fish fillets snapper/blue eye, cut into 5cm pieces
- 150 g cherry tomatoes halved
- ¼ bunch coriander leaves picked
- Steamed basmati rice
Equipment Used
Instructions
- Heat coconut oil in a wok or large pan over medium heat. Add the onions, garlic, dried chillies, and the curry leaves. Stir for a minute until fragrant, then toss in the coriander, mustard seeds and turmeric.
- Once fragrant, mix in the tomato paste, stirring to combine and deepen the flavours. Add in the cherry tomatoes, and toss for another minute before pouring in the coconut milk and stock. Stir well, bringing the sauce to a simmer.
- Bring to a simmer, then add the fish into the pan. Let it bubble away briefly. Stir in the tamarind, some salt and let simmer until the fish is cooked through.
- Serve the curry over bowls of steamed basmati rice, scattering with coriander leaves.
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