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Hairy Bikers Fish Curry

Hairy Bikers Fish Curry recipe
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A fragrant, mildly spiced fish curry with tender white fish in a creamy coconut and tomato sauce. The blend of aromatic spices creates a complex, warming flavor without overwhelming heat, perfect served over steamed basmati rice.

Ingredients

Scale
  • For the Spice Paste:
  • 1 medium onion, roughly chopped (approx. 1 cup)
  • 3 cloves garlic, peeled
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 fresh green chili, stem removed (seeds removed for milder heat)
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper (optional, for extra heat)
  • 2 tbsp water
  • For the Curry:
  • 2 tbsp vegetable oil or ghee
  • 1 tsp black mustard seeds
  • 12–15 fresh curry leaves (or 1 bay leaf as substitute)
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 lbs firm white fish fillets (such as cod, haddock, or halibut), skin removed, cut into 1.5-inch chunks
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, roughly chopped
  • For Serving (optional):
  • Steamed basmati rice
  • Lime wedges
  • Naan bread

Instructions

  1. Prepare the spice paste: In a blender or food processor, combine the chopped onion, garlic, ginger, green chili, ground coriander, cumin, turmeric, cayenne (if using), and 2 tbsp water. Blend on high until a completely smooth, vibrant yellow paste forms, scraping down the sides as needed. This wet paste will fry evenly and form the flavor base of your curry, preventing the ground spices from burning.
  2. Temper the spices: Heat the vegetable oil or ghee in a large, deep skillet or Dutch oven over medium heat for 1 minute. Add the black mustard seeds and curry leaves. Cook for 30-45 seconds, until the mustard seeds begin to pop and dance and the curry leaves become fragrant. This process, called tempering, releases essential oils and intensifies the aroma of the spices.
  3. Cook the spice base: Immediately add the blended spice paste to the hot oil. Cook, stirring frequently, for 6-8 minutes. The mixture will sizzle, darken slightly in color, and the raw onion smell will disappear, replaced by a deep, toasted aroma. The oil may start to separate from the paste around the edges—this is a sign the moisture has cooked out and the flavors have concentrated.
  4. Build the sauce: Pour in the can of diced tomatoes with their juices and stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down and meld with the spices. This step develops a rich, savory depth.
  5. Add coconut milk and season: Reduce the heat to medium-low. Stir in the full-fat coconut milk, 1 tsp salt, and black pepper. Bring the sauce back to a very gentle simmer—do not boil vigorously once the coconut milk is added, as it can cause separation. Let it simmer gently for 5 minutes to allow the flavors to marry. Taste and adjust salt if needed.
  6. Prepare the fish: While the sauce simmers, pat the fish chunks completely dry with paper towels. This is crucial; any surface moisture will steam the fish and dilute the sauce, preventing a clean, flaky texture. Season the fish lightly with a pinch of salt.
  7. Poach the fish: Gently nestle the seasoned fish chunks into the simmering sauce in a single layer. Spoon a little sauce over the top of each piece. Cover the pan with a lid and cook over low heat for 6-8 minutes. Do not stir; instead, gently shake the pan occasionally. The fish is done when it turns opaque white and flakes easily with a fork at the thickest part. Overcooking will make it tough.
  8. Finish and serve: Turn off the heat. Drizzle the fresh lime juice over the curry and gently fold in half of the chopped cilantro. The lime juice brightens all the flavors. Let the curry rest, covered, for 3-4 minutes off the heat; this allows the fish to finish cooking gently and absorb more flavor. Garnish with the remaining cilantro and serve immediately over steamed basmati rice, with lime wedges on the side.

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as the coconut sauce may separate and the fish texture will become watery upon thawing. Reheating: Gently reheat in a saucepan over low heat, stirring very occasionally, just until warmed through. Do not boil. Alternatively, microwave in 30-second intervals on medium power, stirring between intervals.

Nutrition

Keywords: hairy bikers fish curry, fish curry recipe, Indian fish curry, coconut fish curry, weeknight dinner, white fish curry, mild curry, spiced fish, easy curry, family meal, one-pot curry, creamy tomato sauce

Find it online: https://britishrecipes.uk/hairy-bikers-fish-curry/