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Yellow Fish Curry

Cook Time 30 mins
Servings 2


  • 300 gm Firm white fish cut into chunks
  • 2 Tbs coconut oil
  • 1 onion diced
  • 1 clove garlice minced
  • 1 tsp fresh ginger minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp mustard seeds
  • 1 bay leaf
  • 1 tsp ground turmeric
  • 1/2 tsp chilli flakes optional
  • 2 potatoes peel and diced
  • 1 zucchini diced
  • 1 can coconut milk
  • 1 tsp tapioca flour
  • handful fresh coriander chopped


  • Heat the coconut oil in a deep fry pan.   
  • Add the onion, ginger, garlic, cumin, ground coriander, mustard seeds, bay leaf, turmeric and chilli.
  • Sauté for a few minutes until it becomes fragrant.
  • Add the diced potato and zucchini and cook for around 5 minutes.
  •  Add the coconut milk and stir well to disperse the spices through the milk.
  • Bring to a simmer and add the diced fish.
  • Continue to simmer the curry for around 10 minutes, or until the fish is cooked through.
  • Remove the bay leaf.
  • Sprinkle the tapicoa flour through the sauce and stir well until starts to thicken.
  • Taste the curry and season with a little sea salt and pepper to taste.
  • To serve sprinkle with fresh coriander leaves.