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Quick and Simple Mild Fish Curry

Cook Time15 mins
Total Time15 mins
Servings: 4


  • 500 g white fleshy fish – flathead or snapper for ‘fall apart’ texture, or blue eye or ling for firmer ‘chunky’ vibe
  • 1 tin 400ml coconut milk, to use 1.5 cups
  • 2 tbsp coconut oil
  • 40 g butter (just double your coconut oil if you’re dairy free)
  • 6 stalks spring onion / scallion, chopped
  • 1 clove garlic, fine chopped
  • 2 cm fresh ginger, peeled
  • 1 tsp mild Indian curry powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds, smashed with a flat side of a knife to break open
  • 1/2 tsp sea salt
  • 1 tsp onion powder (optional)


  • Fry your fats on medium heat
  • Add the whiter chopped halves of the spring onions / scallions, the fennel seeds, curry powder, coriander seed and ginger and fry for a minute or two
  • Salt the fish and then add it to the pan with the garlic scattered. Turn it over after 1-2 minutes.
  • Add 1.5 cups of the coconut milk and scatter almost all the green chopped spring onion / scallion in too.
  • Bring to a simmer for 8-9 minutes until fillets are able to be flaked apart (just test with one rather than breaking them all up)
  • You’re done. Yes. This is an ACTUAL 15 minute meal.
  • Then serve over a bed of whatever you like - cauli rice, zoodles, rice noodles, rice and zucchini (I had 2 cups of cooked red rice in the fridge so I grated two medium zucchinis and tossed the grated zucchini through the rice as I warmed it back up in a pot with 1/4 cup of coconut milk to avoid sticking. This is a favourite way of saying "you can have your carbs and I can have my veggies. We all win!") and garnish with fresh spring onion green bits you have left or coriander which I had none of but I'm sure would taste gorgeous.