Coconut fish curry recipe
Created by The Tesco Recipes team
This simple recipe gives you a fragrant, creamy fish curry in just 35 minutes, and using frozen fish fillets and spinach helps reduce cost. A classic base of ginger, garlic, chilli and turmeric kicks things off, with coconut milk bringing a gorgeous creaminess to this dairy-free curry, spinach adding green goodness and flaky white fish finishing it off perfectly.
See method- Serves 4
- Takes 35 mins
- 484 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1 tbsp vegetable oil
- ½ onion, finely diced
- 5cm fresh ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped, deseeded if you prefer
- 2 tsp ground turmeric
- 400ml tin reduced-fat coconut milk
- 1 reduced-salt vegetable stock cube
- 300g frozen spinach
- 520g pack frozen fish fillets, defrosted and cut into 3cm chunks
- 1 lime, zested and cut into wedges
- 15g fresh coriander, chopped
- 300g long-grain rice
- 4 tbsp mango chutney
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Shop ingredientsEach serving contains
- Energy
- 2040kJ 484.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 67.7gProtein 23.5gFibre 4.6g
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- Heat the oil in a lidded frying pan over a medium heat and cook the onion for 6-8 mins until softened. Add the ginger, garlic, chilli and turmeric and cook for 2 mins. Add the coconut milk, 50ml water, the stock cube and the spinach. Season and simmer for 10-12 mins until the spinach has defrosted and the sauce has thickened slightly. Add the fish and lime zest to the curry and bring back to a simmer. Cover and cook, stirring a couple of times, for 4-5 mins until the fish is cooked through. Stir through half of the coriander.
- Meanwhile, cook the rice to pack instructions.
- Divide the rice among bowls and top with the curry, remaining coriander, lime wedges and mango chutney.
- See more Fish recipes
