Clan: Green Dragon
Category: Monsoon Coast Seafood
Jade Monsoon Coconut Fish Curry
From the lush Monsoon Coast comes a coconut-rich fish curry sharpened with tamarind and fragrant curry leaves. It is quick enough for a weeknight but layered enough to feel like treasure from a bustling spice market.
Why You’ll Love This Recipe
- Ready in around 45 minutes
- Creamy without feeling heavy
- Fragrant, tangy and gently fiery
- Excellent with steamed rice
Prep Time
15 Minutes
Cook Time
30 Minutes
Serves
4
Ingredients
- 600g firm white fish fillets, cut into large chunks
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 green chilli, sliced
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 400ml coconut milk
- 150ml water
- 1 tbsp tamarind paste
- 2 ripe tomatoes, chopped
- 1 tbsp coconut or vegetable oil
- Salt
- Steamed basmati rice, to serve
- Fresh coriander, to finish
Method
- Season the fish lightly with salt and half the turmeric. Set aside while you prepare the sauce.
- Heat the oil in a wide pan. Add the mustard seeds and, when they begin to pop, add the curry leaves.
- Add the onion and cook for 7 minutes until soft. Stir in the garlic, ginger and green chilli for 1 minute.
- Add the remaining turmeric, ground coriander and chilli powder, followed by the tomatoes. Cook for 5 minutes.
- Pour in the coconut milk and water, then stir in the tamarind. Simmer gently for 10 minutes.
- Nestle the fish into the sauce and cook gently for 6–8 minutes, turning once, until just opaque and flaky.
- Taste for salt and tamarind, scatter with coriander and serve with rice.
Adventurer’s Notes
Dragon’s Tip
Keep the curry at a gentle simmer after adding the fish so the pieces remain whole and tender.
🌿 Jade Garden Upgrade
Stir in a handful of spinach during the final two minutes for extra colour and a fresh garden flavour.
🌶️ Monsoon Heat
For a fiercer curry, keep the seeds in the green chilli or finish each bowl with finely sliced fresh chilli.
🐟 Keeper’s Choice
Use any firm white fish that holds its shape well; prawns also work beautifully but need only a few minutes in the sauce.
🍚 Temple Serving
Serve with steamed rice and crisp cucumber dressed with lime to balance the creamy, tangy curry.
Lore of the Hoard
Along the Jade Monsoon Coast, cooks watch the clouds gather while coconut, tamarind and spices simmer in wide copper pans. The first bowl is traditionally offered to the returning tide-watchers after a long storm.
Recommended With
Continue Your Journey
Explore another dish from the vault or visit the Workshop and Spice Merchant for a fitting companion.
- Crimson Lantern Dakgalbi
- Froststep Salmon & Dill Soup
- King’s Feast Sangria — a workshop pairing for the table
- Garlic & Rosemary Lamb Marinade — explore another flavour path
