Coconut Fish Curry

Coconut Fish Curry

  • Preparation time

    15 mins
  • Cook time

    45 mins
  • Serves 4

Whether you’re celebrating Matariki, or simply enjoying kai with friends and whānau, this warming winter recipe for Coconut Fish Curry is prepared and cooked in an hour. Serve hot on rice with a few coriander leaves and then feast!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Oil - 2 Tbsp
  • Red onion, sliced - 1
  • Red curry paste or curry powder* - 2 Tbsp
  • Red capsicum, sliced - 1/2
  • Medium kumara, cubed - 1
  • Coconut cream - 420 g
  • Makrut (kaffir) lime leaves - 2
  • Fish stock* - 1 cup
  • Brown sugar - 1 tsp
  • Trevally or other fish, cut into 4cm pieces - 400 g
  • Spinach leaves - 2 cups
  • Rice, to serve
  • Coriander, to garnish

Fish stock (if you’d like to make your own)

  • Fish head - 1
  • Onion, roughly chopped - 1
  • Lemon, cut roughly - 1/2
  • Water - 2 cups


  1. In a heavy-based pot, warm the oil on a medium heat. Add the onion, cooking for 2 minutes. Stir through the curry paste.

  2. Add the capsicum, kumara, coconut cream, lime leaves, stock and sugar, bringing to a simmer until the kumara has softened.

  3. Add the fish and spinach leaves for 5 minutes.

  4. Serve hot on rice and garnish with a few coriander leaves.

Tip: To make your own fish stock, add one fish head, onion, and lemon into a large pot and cover with water. Bring to a simmer for 30 minutes. Do not over boil.

PER SERVE Energy 2677kJ • Protein 30g • Total Fat 48g • Saturated Fat 24g • Carbohydrates 22g • Sugars 12g • Sodium 935mg

Dietary and nutritional info supplied by NZ Nutrition Foundation *Nutritional information excludes rice

*Check that the fish stock and curry paste are gluten-free