Fish in curry sauce
A fragrant and creamy fish curry made with coconut milk, aromatic spices, and a touch of lime. This simple yet flavorful dish is ready in minutes and pairs beautifully with freshly cooked rice.
Updated : 09 October, 2025
Easy
About 20 min.
Ingredients
For the curry sauce
2 tablespoon
Sunflower oil
1
Onion
chunk
Ginger
2
Garlic
1 teaspoon
Curry paste
0.5 teaspoon
Curcuma
pinch
Chilli flakes
1
Lime
200 milliliters
Coconut milk
1 teaspoon
Corn flour
1 teaspoon
Sugar
to taste
Salt
to taste
Ground black pepper
For the fish
1 tablespoon
Sunflower oil
2
Fish fillet
pinch
Curcuma
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the curry sauce, heat the oil in a medium frying pan over medium heat. Add the chopped onion, grated ginger and garlic, then cook until softened and lightly golden, stirring regularly to prevent sticking. Add the curry paste, curcuma, and chilli flakes, stirring continuously for about a minute to release their aroma.
Step 2
Transfer the cooked onion mixture to a blender. Pour in the coconut milk, then add the cornflour, sugar, and 50ml/2fl oz of cold water. Blend until smooth and creamy, then set the sauce aside while you prepare the fish.
Step 3
For the fish, heat the oil in a clean non-stick frying pan over medium heat. Season the fillets with salt, pepper, and a pinch of turmeric. Place the fish skin-side down in the hot pan and fry for about 2 minutes, then carefully turn and cook for another 2-3 minutes, until almost done but still firm and holding its shape.
Step 4
Pour the prepared curry sauce into the pan with the fish. Simmer gently for around 3 minutes, or until the fish is fully cooked and the sauce has thickened to a silky consistency. If needed, add a splash of water to loosen the sauce.
Step 5
Finish by seasoning with lime juice, salt, and pepper to taste. Serve hot with freshly cooked rice for a comforting and aromatic meal.