Coconut Fish Curry with Fresh Herbs

Ingredients

In this Kenyan adaptation, the raw fish is replaced with cooked fish fillets to suit the Kenyan culinary tradition. The spices used are typical of Kenyan cuisine, including turmeric, cumin, and coriander, which infuse the dish with warm and earthy flavors. Additionally, the dish is garnished with fresh Kenyan herbs like cilantro and mint, adding a refreshing element to the curry. We alse have the original recipe for Raw Fish with Coconut Milk, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as tilapia or red snapper 500g (1.1 lb) white fish fillets, such as tilapia or red snapper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, and coriander. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
5. 5.
   Add the diced tomatoes to the pan and cook for 5 minutes, until they start to soften.
6. 6.
   Gently place the fish fillets into the curry sauce, ensuring they are fully submerged. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Squeeze the lime juice over the curry and season with salt to taste.
8. 8.
   Serve the Coconut Fish Curry over steamed rice or with chapati bread. Garnish with fresh cilantro and mint leaves.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before cooking to prevent excess moisture in the curry.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Experiment with different types of fish, such as cod or haddock, for variation in flavor and texture.
• Serve the curry with a side of Kenyan-style coconut rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Coconut Fish Curry hot, accompanied by steamed rice or chapati bread. Garnish with fresh cilantro and mint leaves for a burst of freshness.

Presentation advice

Present the Coconut Fish Curry in a vibrant serving dish, allowing the rich yellow color of the curry to shine through. Garnish with a sprinkle of freshly chopped herbs for an appealing visual contrast.