Toasted Coconut & Fish Curry with Basmati Rice

Toasted Coconut & Fish Curry with Basmati Rice

The flavour of coconut complements fish perfectly in this easy and quick-to-make curry.
Servings 4
Total Time 30 mins



  • cups basmati rice
  • cups boiling water


  • ½ cauliflower cut into small florets
  • 1 broccoli cut into small florets
  • 550 g white fish cut into 5cm lengths
  • 1 drizzle oil
  • 2 tsp yellow curry paste
  • Mild curry spices 2 tsp mild curry powder, 1 tsp black mustard seeds, ½ tsp garlic powder
  • 400 ml coconut milk
  • 1 cup chicken stock
  • 250 g frozen peas
  • 1 Tbsp fish sauce


  • 20 g coconut thread


  • Before you start, bring a full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil, covered. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep cauliflower and broccoli. Pat fish dry, remove any bones or scales and cut into 5cm pieces.
  • Heat a large, dry fry-pan over medium-high heat. Add coconut thread and cook for 2-3 minutes, stirring often, until golden brown. Set aside and reserve pan.
  • Heat oil in reserved pan on medium-high heat. Cook curry paste and mild curry spices for about 1 minute, until fragrant. Add coconut milk, stock and cauliflower, bring to the boil and cook for 2 minutes.
  • Add fish, broccoli and peas to pan. Ensure fish is submerged before covering and cooking for about 4 minutes, until fish is just cooked through and veggies are tender. Add fish sauce to pan and gently stir to combine. Season to taste with salt.
  • Serve rice topped with curry and coconut.

Meet the Chef

Ella ‘Katsu’

A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!

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