Coconut Fish Curry
Coconut Fish Curry
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Coconut Fish Curry

20 MIN
40 MIN



  1. In a saucepan, soften onion, garlic and ginger in 30 ml (2 tablespoons) of oil. Add vegetables and spices and cook for 1 minute. Add oil, if needed. Add coconut milk and chickpeas. Bring to a boil and simmer gently, covered, for about 20 minutes or until potatoes are tender. Season with salt and pepper.
  2. In a non-stick skillet, cook fish in remaining oil (1 tablespoon). Season with salt and pepper. Divide chickpea mixture into shallow bowls. Top with fish. Serve with lime wedges.


  1. Delicious, I split the recipe in half, used a small potato about half the size of my hand instead of sweet potato and it turned out great. Maybe a little more liquid needed but it could have been due to the fact that I left mine simmering for a while while the fish cooked. Prepping the ingredients could have mitigated that so timing was more efficient. Overall great recipe, thanks for sharing!

  2. I too cooked the fish on top of the vegetables, threw in some spinach at the end for color. Wow! Yummy and one pot!

  3. I made this recipe tonight. Real delicious. Made it with black cod. I did use Madras curry powder and it was wonderful. Also added grossly chopped cilantro and italian parsley. Added the cod on top of the sauce and veggies and let it cook like that. This recipe is a keeper!

  4. please, what specific curry powder would be delicious with this wonderful combination; I have a yellowish general powder, but also a red & a green paste, & a hot reddish one????

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