Creole Fish Curry

by - 20:05

       Photo credit Rosah Esparon

This a delicious and  luxurious coconut and fish curry, a favourite in the Indian ocean.It is packed with flavours and quite straightforward to make. This is ideal for anyone who wants to learn how to cook an authentic creole curry.The best fish to use is Tuna, Bonito, Sword fish or Trevally


Fish Seasoning

800g - 1kg of  fish (steak or chunks)
½ teaspoon minced garlic
½ teaspoon  minced ginger
1 teaspoon of curry mix powder
Salt and pepper to taste

For cooking

4 tablespoons vegetable/sunflower/canola oil- your choice
1 tablespoon of  finely chopped thyme (a small bunch)
4 large garlic cloves minced
1 teaspoon minced ginger
1 medium onion chopped
2-3 tablespoons of curry powder
1-2 teaspoon of paprika
1 tomato diced
1 large cup of coconut milk  (you can use fresh or canned coconut milk)
2 small chillies chopped ((Habanero, Scotch Bonnet or Chilli Peppers - optional)
A few curry leaves or cinnamon leaves (optional)
3-4 basil leaves (you can use dried basil too!)
1-2 tablespoon of   chopped parsley
Salt and pepper to taste


Season the fish with, salt, curry powder,  pepper, ginger and  garlic, set aside. You can do this the night before and leave it refrigerated, cover with cling film.

In a Cast Iron Skillet, heat the oil over medium heat until hot, add onions, followed by minced garlic, thyme, curry powder, paprika and bay leaf, stir for about 2-3 minutes to extract the flavour, then add tomatoes cook for another 3 minutes.

Pour in the a little bit of the coconut milk to thicken the mixture and continue cooking for 1 minute.  Then add the fish, curry leaves, hot pepper if using any and the rest of the coconut milk. Cook for 10-15 minutes depending on how thick your fish is. Add a pinch of salt  to taste and finally the chopped parsley.

Serve with rice or couscous

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