Indian Fish Curry with Coconut Milk, so flavourful and easy to make, ready on the table in way under 30 minutes. I used monkfish for my curry, but any white fish would do. Spiced and earthy, served on a bed of basmati rice for the best Indian food experience. A delicious dinner recipe that goes well with the whole family. My fish curry is so easy to customise, make it as mild or as spicy as you like. Use full-fat coconut milk for a rich and creamy curry sauce.
Heat up the oil on a low to medium heat.
Peel and chop the onion, and fry gently until translucent.
Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
Add the spices, salt and pepper, and give it a good stir.
Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.