Fish Curry in Coconut Milk


1)  1 kg fresh fish steaks
2)  1 tbsp CJay’s Fish Curry Masala
3)  ½ tsp sea salt
4)  2 thinly sliced onions
5)  1 inch knob of ginger, peeled and finely chopped
6)  4 cloves of garlic, finely chopped
7)  2 green chili peppers
8)  1 tbsp CJay’s Fish Curry Masala
9)  1 tbsp Apple Cider Vinegar
10)  1 tomatoes sliced
11)  ½ cup coconut milk
12)  Salt to taste


Using a heavy pan fry the fish steaks in oil until light brown on both sides. Wrap fried fish in paper towel to remove extra oil.

Drain off all the oil from the frying pan leaving 1 tablespoon. Sauté onion, garlic, ginger and green chili peppers over medium heat. Lower the heat and add the curry Masala. Mix well.

Add ½ cup water to coconut milk and pour into pan. Increase heat to medium. Add the vinegar. Bring to a boil. Remove ½ of the gravy from the pan. Place the fried fish gently to the pan. Place the tomato slices on top of the fish. Pour the gravy back on top of the fish. Reduce the heat. Simmer for 6-8 minutes. Serve with homemade bread or rice.

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