Coconut Hoki Fish Curry Recipe

A delicious, fragrant fish curry featuring tender hoki fillets simmered in a creamy, spiced coconut sauce infused with zesty lemon, fresh ginger, and warm spices. Served with rice and crunchy poppadums, it makes a simple, comforting, and flavourful dinner that is quick to whip up on any night of the week.

Ingredients

• 4 Hoki fillets

• 3 teaspoon grated fresh ginger

• 2 lemons, finely grated zest and juice

• 1 tablespoon vegetable oil

• 1 large onion, chopped

• 1 teaspoon curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon chopped and deseeded red chilli

• 1 cinnamon stick

• 400 gram can coconut milk

Instructions

1. Combine the fish, ginger, lemon zest & juice in a non-metallic bowl. Cover and refrigerate for 20 minutes.
2. Heat the oil in a non-stick frying pan. Add the onion & cook until soft.
3. Add the curry powder, turmeric, chilli & cinnamon stick & cook for 30 seconds.
4. Pour in the coconut milk & stir until combined. Add the fish & the marinade and gently simmer for 5-7 minutes or until cooked.
5. Serve with mixed vegetables, rice and poppadum.