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Coconut Spiced Fish

1/2 tb Sunflower oil
1 lg Onion; chopped
1 Bay leaf
2 ts Turmeric
1 tb Mild curry powder
1 tb Desiccated unsweetened coconut
450 ml Vegetable stock
180 g Runner beans; frozen
480 g Cod or salmon fillet; skinned and cut into 4cm cubes
120 ml Curd cheese
Salt and freshly ground black pepper
Coriander for garnish roughly chopped (optional)


In a large frying pan or wok, heat the oil and fry the onion until softened. Add the bay leaf, turmeric, curry powder and coconut. Cook over a gentle heat for 2 minutes. Pour in the stock and simmer for 3-4 minutes.

Add the runner beans and simmer for a further 2 minutes, then lay in the fish pieces and season. Cover and cook gently for 2 minutes or until the fish is just cooked.

Meanwhile, mix the curd cheese with a little water to reach the consistency of double cream. Pour the curd cheese into the pan, and gently mix through until piping hot. Scatter over the coriander and serve at once with rice.


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