Tamarind & Coconut Fish Curry

Interactive experience

Products and recipes

Dive into the bold, tropical flavours 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.

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
• 400ml coconut milk
• 300ml of vegetable stock
• 1½ tbs tamarind puree
• 600g skinless chunky fish fillets (snapper/blue eye), cut into 5cm pieces
• 150g cherry tomatoes, halved
• ¼ bunch coriander, leaves picked
• Steamed basmati rice

Method

1. 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.
2. 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.
3. 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.
4. Serve the curry over bowls of steamed basmati rice, scattering with coriander leaves.

Equipment

• Matrix Non-stick Wok Pan 32cm — Buy