FISH CURRY – WEST COAST STYLE

FISH CURRY – WEST COAST STYLE 

Bursting with coastal flavors, this West Coast fish curry combines fresh seafood with aromatic spices for a wholesome, hearty dish. Perfectly balanced, it’s a comforting curry that celebrates the ocean’s bounty and traditional spice blends.

INGREDIENTS

• 1 kg (2.2 lbs) firm white fish fillets (e.g., hake/Snoek/cod or any fish of your choice ), cut into chunks
• 2 large onions, finely chopped
• 3 medium tomatoes, chopped (or 400 g / 14 oz canned tomatoes)
• 2 medium potatoes, peeled and cubed
• 30 ml (2 tbsp) vegetable oil
• 15 ml (1 tbsp) ginger paste
• 15 ml (1 tbsp) garlic paste
• 10 g (2 tsp) ground cumin
• 10 g (2 tsp) ground coriander
• 10 g (2 tsp) turmeric powder
• 15 g (1 tbsp) curry powder
• 5 g (1 tsp) chili powder (adjust to taste)
• 2–3 fresh green chilies, slit
• 250 ml (1 cup) coconut milk
• 250 ml (1 cup) fish stock or water
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of 1 lemon

STEP-BY-STEP COOKING INSTRUCTIONS

1. Heat oil in a large pot over medium heat.
2. Add onions and sauté until golden brown.
3. Stir in ginger and garlic paste, cooking for 1–2 minutes until fragrant.
4. Add cumin, coriander, turmeric, curry powder, and chili powder. Toast spices for 1 minute.
5. Add tomatoes and cook until softened and the oil begins to separate.
6. Stir in potatoes and green chilies, cooking for 5 minutes.
7. Add fish stock and simmer until potatoes are nearly cooked through (about 15 minutes).
8. Gently add fish chunks and coconut milk, simmering for 10–12 minutes until fish is tender but not broken apart.
9. Adjust seasoning with salt and finish with lemon juice.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.

HELPFUL COOKING TIPS

• Use firm fish like hake, cod, or kingklip to prevent breaking apart during cooking.
• Do not over-stir once fish is added; gently shake the pot to mix.
• Fresh tomatoes give a lighter flavor, while canned tomatoes add richness.
• For extra depth, marinate fish chunks in lemon juice, salt, and turmeric for 15 minutes before cooking.
• Serve with basmati rice or fresh roti to soak up the curry sauce.

PREP TIME

• 20 minutes

COOKING TIME

• 35 minutes

TOTAL TIME

• 55 minutes

NUTRITIONAL INFORMATION (PER SERVING)

• Calories: ~320 kcal
• Carbohydrates: ~20 g
• Protein: ~28 g
• Fat: ~12 g
• Fiber: ~3 g

DIETARY TAGS

• High-protein
• Gluten-free
• Dairy-free
• Nut-free

ALLERGEN INFORMATION

• Contains fish (major allergen).
• Coconut milk may be unsuitable for those with coconut allergies.