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Quick & Easy Fish Curry

Happy (first ever) FEAST Friday!

With the days getting shorter and the nights cooler I always get nostalgic and want to spend more and more time in the kitchen cooking all our family favourites!

I thought it well to kick off our FEAST journey with a warm and hearty fish curry (perfect for winter evenings around the kitchen table)! Fish is a great source of omega-3 fatty acids, proteins and minerals. And if you add a dash of curry powder you have a healthy meal that will promote heart health, help your body fight inflammation, reduce the risk of cancer, improve digestion and boost your immune system!


Serves 4


  • 450 g Hake Medallions

  • 15 ml Curry Powder (Mild or hot - the choice is yours!)

  • 2.5 ml Ground Coriander

  • 2.5 ml Ground Cumin

  • 2 Garlic Cloves, grated

  • 2 cm Fresh Ginger, peeled and grated

  • 1 Brown Onion, finely chopped

  • 400 g Tin Peeled & Chopped Tomatoes

  • Juice of 1 lemon, freshly squeezed

  • 185 ml Coconut Milk

  • 15 ml Olive Oil

  • Salt & Freshly ground black pepper, to taste

  • Fresh Coriander for Serving


  1. Cut each medallion in halve

  2. Mix the curry, ground coriander, ground cumin, cloves and ginger

  3. Mix the fish with the above seasoning and set aside to rest

  4. Heat the olive oil in a large pan and fry the chopped onion until golden brown and translucent

  5. Add the fish and the spice to the onion and mix well. Fry for 3 minutes with a lid

  6. Add the tomatoes and lemon juice and let everything simmer for about 5 minutes without a lid

  7. Add the coconut milk and give everything a swirl to mix. Simmer for another 1 minute or until the fish is cooked (white but still tender)

  8. Serve the fish curry warm, garnished with fresh coriander leaves and a side of Homemade Naan Bread (Recipe in our FEAST Recipe Guide launching soon!)

May this meal together with the company that you share it with bring you lots of joy! I can't wait to share more of my traditional family recipes & food memories with you.

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