COCONUT FISH CURRY
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This coconut fish curry is baked in the oven for maximum simplicity. Flavoursome yet mild, it’s an easy curry suitable for the whole family.

Oven baked coconut fish curry with zucchini rice.

You can use any fairly neutral white fish fillets for this curry. I’ve tried both Gurnard and Lemon Fish and both were delicious. If fish isn’t your thing, chicken tenderloins make a nice alternative.

Feel free to swap the veggies out for what you have on hand, or chop them up smaller so they’re less noticeable to children!

 

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Oven baked coconut fish curry with zucchini rice.

COCONUT FISH CURRY

Keyword: FISH, MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

This coconut fish curry is baked in the oven for maximum simplicity. Flavoursome yet mild, it’s an easy curry suitable for the whole family.

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Ingredients

RICE

  • 1 1/4 cups brown rice (250g)
  • 2 1/2 cups water (625ml)
  • 2 tsp chicken or vegetable stock powder
  • 2 zucchini

CURRY

  • 2 cloves garlic
  • 400 ml coconut milk (13.5 fl.oz)
  • 1 Tbsp curry powder
  • 1 Tbsp lime juice
  • 1 Tbsp sweet chilli sauce
  • 1/2 tsp turmeric
  • 250 g green beans (8.8oz)
  • 1 green capsicum
  • 1 shallot
  • 500 g white fish fillets (1lb 2oz)
  • 1 large handful fresh coriander

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake.

  2. COOK RICE

    Wash rice. Bring water to a boil in a large non-stick pot. Stir in stock powder. Gradually stir in rice. Reduce to a simmer (medium heat), cover with a lid and cook for 30 minutes.

  3. MAKE CURRY

    Meanwhile, crush garlic. Whisk together garlic, coconut milk, curry powder, lime juice, sweet chilli sauce and turmeric. Season generously with salt and pepper.

  4. Trim ends off beans. Dice capsicum and finely dice shallot. Place veggies in large oven-safe dish (approximately 25cm / 10in square). Pour curry sauce over the top. Bake for 10 minutes. Season fish with salt and pepper and nestle into the curry. Bake for a further 20 minutes, until fish is cooked and veggies are tender.

  5. FINISH PREPARING RICE

    Once rice is cooked, remove from heat. Leave lid on and let rest for 5-10 minutes. Meanwhile, grate zucchini. Fluff rice with a fork and stir in zucchini.

  6. SERVE

    Divide rice between warmed serving bowls. Spoon curry over the top and garnish with coriander.

Recipe Notes

WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Make sure curry powder and sweet chilli sauce are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like fish, you could use chicken tenderloins instead. You can use lemon juice instead of lime juice.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge and reheat in the microwave. Add coriander just before serving.

 

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