Delicious Coconut Fish Curry for 4

This delicious coconut fish curry is a crowd pleaser for the whole family. Adding SUCSEED gives it an additional nutritious boost!

Coconut fish curry recipe

(Serves 4) 

Ingredients: 

• 600g sustainable white fish fillets (such as cod, haddock, or tilapia), cut into chunks 
• 1 tbsp lemon juice 
• ½ tsp salt 
• ½ tsp black pepper 
• 1 tbsp olive oil or coconut oil 
• 1 medium onion (finely chopped) 
• 2 cloves garlic (crushed) 
• 1 tbsp fresh ginger (grated) 
• 1 tsp ground turmeric 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• ½ tsp chili powder (adjust to taste) 
• 1 tsp garam masala 
• 400g canned chopped tomatoes 
• 200ml coconut milk 
• 250ml fish or vegetable stock 
• 1 tbsp tomato paste 
• 1 handful of broccoli florets 
• 1 tsp honey or sugar (optional, to balance acidity) 
• 2 tbsp SUCSEED blend of your choice 
• 1 red chili (sliced, optional for extra heat) 

For Serving 

• 300g basmati rice (cooked as per package instructions) 
• 1 handful fresh parsley and a slice of lime (for garnish) 

Method

Prepare the Fish

• In a bowl, toss the fish chunks with lemon juice, salt, and black pepper. 
• Let it marinate while preparing the curry. 

Cook the Curry Base

• Heat 1 tbsp oil in a large pan over medium heat. 
• Add the chopped onion and sauté for 3-4 minutes until soft. 
• Stir in the garlic and ginger, cooking for another 30 seconds until fragrant. 
• Add the turmeric, cumin, coriander, chili powder, and garam masala. Stir for 1 minute to toast the spices. 

Simmer the Sauce

• Pour in the chopped tomatoes, coconut milk, and fish/vegetable stock. 
• Stir in the tomato paste and honey/sugar (if using). 
• Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavours to develop. 

Cook the Fish 

• Gently add the marinated fish pieces and broccoli florets to the sauce. 
• Let them simmer for 6-8 minutes until the fish is cooked through and flaky. 
• Stir in the seeds and the sliced red chili (if using) and adjust seasoning to taste 

Serve & Garnish 

• Serve the curry over cooked basmati rice 
• Garnish with fresh parsley and lime wedges 

Alternatives

This coconut fish curry recipe is easily adapted, why not swap the fish for prawns or chicken? Or you could use butternut squash instead and make it vegan. Cut the squash into bite-sized cubes and add in 5 minutes before the broccoli florets.