Coconut Fish Curry

Our great chef Denise Phillips is back with another sumptious “Fakeaway” meal… read on!


I like to serve this cod curry with basmati rice.  All the ingredients are readily available; this makes a tasty ‘fakeaway’ meal.  Quick to prepare and it captures all the flavours of an authentic fish curry that can be made at home.

Preparation Time : 15 minutes       Cooking Time: 25 – 30 minutes    Serves:2-3


2 tablespoons olive oil

2 red onions – peeled and finely sliced

1 large leek – trimmed and sliced

3 cloves garlic – peeled and crushed

4 cm fresh ginger – peeled and grated

1 red chilli – finely chopped and deseeded

2 teaspoons turmeric

1 teaspoon chilli powder


1 tablespoon cornflour

200ml coconut milk

Juice of 1 lemon

1 teaspoon salt

400g cod – skinned and cubed


Garnish: Finely chopped parsley and a sprinkling of very finely chopped red chilli




  1. Heat the olive oil in a pan
  2. Add the red onion and leeks to the pan, and cook on a low heat for around 10 minutes until they soften.
  3. Add the garlic, ginger and chili and stir over a low heat for 2 more minutes.
  4. Add the turmeric, chili powder, and cook for a further 2 minutes, until the spices start to darken in colour.
  5. Mix the cornflour with 2 tablespoons water and then pour the coconut milk and lemon juice into the pan and bring up to a gentle simmer. Add the corn flour paste and stir to thicken.
  6. Season the sauce with the salt, and then place the cod into the pan.
  7. Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.