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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

Ingredients

Rice

  • cups basmati rice
  • cups boiling water

Curry

  • 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

Coconut

  • 20 g coconut thread

Instructions

  • 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.