Mild Fish Curry

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 30min

Total: 1hour

Yield: 4 servings

Dish: New Zealand Original

Cuisine: New Zealand


  • 4 white fish fillets (a strong fish like warehou is delicious)
  • 1 onion
  • 1 tsp of crushed garlic, ginger and chilli
  • 1-2 tsp of curry powder
  • 1-2 tbsp of cooking oil
  • 1/2 cup of desiccated coconut
  • 3 carrots peeled and diced
  • 1/2 bag of mung beans
  • 1 tin of coconut milk
  • 1 cup of vegetable stock
  • 1 tbsp of tomato paste
  • Cherry tomatoes for serving


  1. Dice and fry onion, garlic, ginger and chilli in a large wok with cooking oil
  2. Add desiccated coconut and curry powder and brown for 2-3 minutes
  3. Add carrots, mung beans, coconut milk and vegetable stock and boil/simmer for 10 minutes until carrots are soft. Add hot water as required
  4. Remove from heat, stir through tomato paste and blend into a smooth sauce.
  5. While cooling heat oil in the frypan and then fry your fish. Approx 2 minutes each side until cooked through.

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Keywords: Mild Fish Curry, Fish Curry, Curry, Fish