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20-minute coconut fish curry

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20-minute coconut fish curry

Making this 20-minute coconut fish curry last week (or more like the aroma that lingered in my kitchen for a day or two in our cozy kitchen-living area) took me back to a particularly fun time. A time when I was an early twenty-something living in the East End of London – a very wonderful area of London with a ‘colourful’ gangster history, lots of high-end converted warehouse apartments (no, not like mine, sadly), trendy designer boutiques, great restaurants, years-old local markets, a famous 24-hour salt-beef bagel shop aaaand … a long, long even more colourful road chock full of curry restaurants. Almost every Friday, my friends and I would walk along our street, turn the corner into Brick Lane and pick a restaurant to dine in for our ‘Friday night curry’. I tried many different curries I’d not previously tasted or even heard of, like korai, rogan josh, bhuna, biryani, dhansak, korma, passanda, madras  – always ordered with popadoms and big freshly-made peshwari naan. Mmmm …

At the time, service was not, shall we say, ahem, stellar, and there was a mammoth painted portrait of Princess Diana on the wall of one of our favourite spots to contend with, but the food was super tasty and cheap as chips, and therefore never failed to please.

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Sadly, moving away from London and to sunnier climes over in Greece brought these outings to an abrupt end and I’ve had very few curries like it since. And then a couple of weeks ago I went to a curry restaurant again, after a very long time, and the idea of having a go at a curry for the blog popped into my head. An easy one, of course. As I was still feeling a bit fed up of heavy meat-rich food at that point, I decided to have a go, and why not make it a fish curry so that it ended up a bit lighter?

You literally only need about 20 minutes from getting your ingredients together to having this meal finished and on the table. Honestly. And it not only tastes amazing but also ends up looking quite pretty if you add a segment of lemon or lime and sprinkle it with some flaked almonds and coriander at the end as I did. And the other great thing about this is that although I ended up using madras curry paste (that’s all my not-so-big local supermarket had), you can use any curry paste that is available or takes your fancy. Try rogan josh (and perhaps add a few tomatoes), or even the much milder korma (actually, korma was what I originally went shopping for …) which works especially well with the coconut milk that’s in this basic quick curry.

20-minute coconut fish curry

So that’s really what this is … a basic formula for a quick mid-week (or weekend – why not?) curry with a coconut milk, curry paste, veggie and fish base. As well as using a curry paste of your choice, you could also easily swap in different veggies. Easy peasy.

Essentially, this is a one-pot meal (if you don’t count blanching the green beans and the pot you cook your rice in – and I even cheated there by using a microwavable pre-cooked rice pack for two). All you really have to do is fry a chopped onion until soft in a large saucepan, stir in your curry paste, then add your coconut milk, a stock cube, blanched green beans and a pepper of any colour (I used red for a bit of extra ‘pop’). Then you place some white fish (chopped into large-ish pieces) on the top of the dish and put the lid of the saucepan on for around eight to ten minutes until the fish is just cooked.

Don’t forget to blanch the green beans – on my first attempt at this curry I didn’t and ended up having to remove my fish so that it didn’t overcook while the beans had a few minutes longer. Not the end of the world, of course, but it’s much less fiddly to pre-cook those little scoundrels a bit first. Unless you use frozen, of course, which would actually be fine – just dump them in at the same time as the coconut milk in that case – no need to pre-cook.

20-minute coconut fish curry

I’ll definitely be adding this to my regular meal rotation and subbing in some different curry pastes to see which I like best. You can also adjust the amount of curry paste to taste. I used 2 and a bit tablespoons (for a curry for two) and ended up with a fairly (but really, not overly) spicy dish. It’s totally down to personal taste, of course, but I’d say use one and a half tablespoons for a milder flavour and 2 (and perhaps a bit more) tablespoons for a bit more of a hit. The exact spiciness will depend on the brand of paste you use too, of course. If you end up overdoing it a bit, don’t worry too much. As I said, our curry was a bit on the spicier side but we just dumped on a spoonful of natural yoghurt to cool it down a little. The result was delicious and got Mr. Scrummy’s enthusiastic seal of approval.

If you generally like curries and you like fish, I don’t think this 20-minute coconut fish curry will disappoint. Oh, don’t forget to sprinkle over those slivered toasted almonds at the end. They add a delicious nutty crunch!

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20-minute coconut fish curry

A quick and light fish curry recipe with punchy Asian flavours and a creamy coconut base. Served with rice and sprinkled with toasted almonds and coriander.
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 407 kcal
Author Helen

Ingredients

  • a medium onion sliced
  • 2 tablespoons curry paste e.g. korma rogan josh, madras … (adjust amount of paste to taste)
  • 1 cup coconut milk full or lower fat
  • one stock cube fish, chicken or veggie
  • 2.5 ounces green beans fresh or frozen
  • 1 red or green or yellow pepper chopped into large chunks
  • 7 ounces white fish cut into large chunks (& defrosted if frozen, which is fine)
  • 2 tablespoons fresh coriander chopped
  • 1 1/2 tablespoon slivered almonds
  • rice to serve
  • lemon or lime wedges natural yoghurt, popadoms/naan bread to serve (optional)
US Customary - Metric

Instructions

  1. Heat a drizzle of oil in a large saucepan, then fry the onion gently for a few minutes until softened. Meanwhile, heat a kettle of water and then blanch the green beans for a few minutes in a small saucepan (if using fresh beans).
  2. Add the curry paste along with a splash of water and stir for a minute or two to release the flavours.
  3. Stir in the coconut milk and crumble in the stock cube, stir around then add the blanched green beans (or frozen green beans) and pepper. Stir around and let it simmer for a few minutes with the lid on the saucepan.
  4. Lay the fish on top of the sauce and vegetables, then replace the lid and simmer for another 8 to 10 minutes or until the fish is just cooked.
  5. Meanwhile, lightly toast the almonds in a dry frying pan (you could get your other add-ons ready during this time, too - rice, coriander, yoghurt, naan, lime/lemon etc.) Serve out the curry into bowls carefully (to keep the fish in large pieces), sprinkle on the coriander and almonds and add a lemon/lime wedge (if using). Enjoy with the yoghurt and your rice and/or naan and/or popadoms as you prefer.
Nutrition Facts
20-minute coconut fish curry
Amount Per Serving
Calories 407 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 22g 110%
Cholesterol 49mg 16%
Sodium 71mg 3%
Potassium 801mg 23%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 25g 50%
Vitamin A 89.9%
Vitamin C 100.2%
Calcium 8.4%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  4. BRICK LANE!! Brings back such fond memories. Now, tell the truth Helen, didn’t you actually STUMBLE into a restaurant on Friday nights?? That’s my memories!! That curry looks to-die-for. I could do a face plant in it right now!

    Reply

  5. As always Helen, this looks delicious!I particularly like those silvered almonds on top. This is always the type of meal my husband is hinting for me to make and I send him out for take out instead! Maybe I should try myself! Essentially one pot too. Nice.

    Reply

  8. I’m always making curries, it’s hard to find a good one here in the U.S. I’m always looking for new ideas and I think I found my newest curry. Lovely recipe.

    Reply

    • Thanks so much, Janette! It won’t win any prizes for excellence (made with curry paste!) but it’ll certainly do me for a quick and tasty mid-week meal!

      Reply

  10. This is such an incredible curry Helen!!!!! Curries are something that we eat almost every single day, so this is just something I know I’m going to fall in love with!!!!! I love that you’ve added the slivered almonds and the stock and everything gets 1276382 times better with coconut milk! <3

    Reply

    • Hi, Samina! Oooh, to be honest I’m a bit embarrassed that you think this is good because I’m sure it’s not a PATCH on ANYTHING I would eat in India! Still, not bad for a first try at a homemade curry … and so happy you approve!

      Reply

  13. I love the “cheap as chips” phrase. I think I’m going to have to start using that! I’ve never made a dish that could be called a curry dish although I have used curry in some of my recipes. I happen to LOVE it so I think I’d really enjoy this recipe. 🙂

    Hope you have a wonderful week, Helen!

    Reply

    • Oh, please do start using ‘cheap as chips’! We can get a whole new UK phraseology happening over there 😉
      Glad you like the idea of the curry!

      Reply

    • So happy you know what I’m talking about re. the bagel shop! Aren’t they the best?! They were usually warm when I got them … mmmm, want one now!

      Reply

  16. A chaque fois tu nous surprendre avec des recettes délicieuses et faciles à réaliser ! Tu crois qu’on peut faire la même recette avec de poulet en lieu du poisson? En tout cas, Mr Scrummy a beaucoup de chance 🙂

    Reply

    • Je suis certaine que tu pourras en faire avec le poulet, Eva. Pourquoi pas! Je mettrais le poulet en meme temps que l’oignon. 🙂

      Reply

  17. I love the sound of this meal! I really like curry dishes and I never make them at home. That needs to change…especially since I can have a delicious meal in 20 minutes!

    Reply

    • Thanks, Marcie! If you can put up with the smell lingering a little in your kitchen then you should definitely give it a go. I need to make this more often!

      Reply

  18. I love this “Friday night curry” thing you and your friends had going! And love this quick curry!
    When I first came to the US – I so badly wanted a quick easy curry that would remind me of back home – I wish I had had this recipe! 🙂

    Reply

    • Oh, Shashi, this will be nothing compared to your amazing Sri Lankan recipes … but still, I’m glad it reminded you of home!

      Reply

  19. This looks so yummy! Quick meals are a fav aorund here, now that I have a toddler! lol

    Anyhoo, I stumbled upon your page through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 – http://www.domesticgeekgirl.com

    Reply

  23. Love curry and this recipe is fantastic. Certain foods remind me of certain people and places too, great story.

    Reply

    • Yup, it’s a fun tradition, isn’t it? Or Friday night fish and chips is cool, too, which is what we’re doing tonight 😉 Hope you have a great weekend!

      Reply

    • Glad you like it, Chris! I know a lot of people aren’t fans of fish, but I’d take it over meat almost any day. Hope you give something like this a go some time!

      Reply

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