A soul comforting tropical dish to warm the cockles of your heart. Coconut curry fish is a house favourite when served as a whole fish rather than fillets, with some finding the head and eyes particularly delicious. This dish connects us to our South Pacific distant relations across the sea.
Rich and warming…
Cooking time: 40min | Feeds: 4 | Difficulty: med | Spicy: optional
- 1 x medium fish (snapper used here)
- 1 x can of coconut cream
- 2 x cups sweet potato cubed
- 2 x cups potato cubed
- 1 x medium onion sliced
- 1 x tablespoon ginger grated
- 1 x tablespoon garlic chopped
- 1 x tablespoon lemongrass chopped
- 2 x table spoon Keens curry powder
- cooking oil for frying
- Prepare all ingredients. Place whole fish into a hot oiled frying pan or dish.
2. Fry on both sides for 5-7mins or until seared and brown. This is also a good time to put on your pot of rice.
3. Now add your chopped onion, garlic, ginger and lemongrass. Placing around the fish.
4. Cover with a lid or aluminium foil to seal the steam and cook on a low heat for around 10mins, until the onions have sweated and sautéed.
5. Combine your coconut cream and curry powder into a thick paste.
6. Add your diced vegetables and coconut curry cream mix to the fish.
7. Top up with 1-2 cans of water. We used the coconut cream can to rinse out the excess cream.
8. Bring to the boil and then bring down to the lowest heat. Cover dish again with lid/foil and cook on a slow simmer for around 15-20mins or until potatoes are soft.
9. Once soft you can remove covering and continue to simmer gently to reduce the sauce and make it thinker if need be. Once it is ready to your liking, serve with warm rice and enjoy 🙂