Coconut fish curry & rice

Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 497
  • fat 19g
  • saturates 8g
  • carbs 63g
  • sugars 0g
  • fibre 6g
  • protein 16g
  • salt 2.1g


  • 250g frozen sustainable white fish, cut into bite-sized pieces
  • 1 lime, juiced
  • 1 tsp ground turmeric
  • 3 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 tbsp grated ginger
  • 3 garlic cloves, thinly sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½-1 tsp chilli flakes or powder, or to taste
  • 2 tbsp tomato purée
  • 250g prepared diced butternut squash and sweet potato mix
  • 200ml coconut milk
  • 2 tbsp tamarind paste (optional)
  • small bunch of coriander, roughly chopped, or use mint
  • cooked rice, to serve (about 250g uncooked weight)


  1. Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.

  2. Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.

  3. Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.

  4. Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.

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