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Coconut Chili Fish Curry
Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.
Chili Paste Ingredients:
8 dry red chilis
1/4 cup water
5 garlic cloves
1/2 Tbsp. coriander
1/2 Tbsp. cumin
1 tsp. of cayenne
Juice of 1/2 lemon
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Coconut Chili Fish Curry

Coconut Chili Fish Curry

Coconut Chili Fish Curry
Two Stars Guiding Stars
  • Servings:4 (427 g)
  • Prep Time:10 minutes
  • Cook Time:45 minutes
1. Bring chilis to a boil in water and let steep for at least 5 minutes.
2. Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
3. Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
4. In a large, heavy-bottomed pot, saute onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
5. Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
6. Add the cooked fish and continue cooking for 10 more minutes.  Garnish with fresh cilantro.