Coconut & Lime Fish Curry

Coconut & Lime Fish Curry


For this recipe I have used ling, a local fish from the cod family, with great texture and flavour; however any white fish is suitable.

Serves 4 people


500g Ling

500g sweet potato peeled and roughly chopped

1 tin coconut milk            

1 red chilli – deseeded, optional

50g Butter                       

1 lime

2 Tomatoes - chopped    

Sunflower Oil

3 Garlic cloves, chopped  

1 onion - chopped

2 tps Thai red curry paste or tandoori paste

½ block of creamed coconut (You may need to use more if sauce requires further thickening)

Handful of fresh coriander - chopped



1.      Cut the fish into chunks & marinate in the zest of the lime, with a little of the oil.

2.      Fry onions in the butter until softened.

3.      Add the sweet potato and cook for a few minutes

4.      Add the curry paste, chopped tomatoes, garlic & chilli, and Coconut milk 

5.      Bring to the boil and allow the sauce to reduce.

6.       When the sweet potato is cooked add the ling and simmer gently for 5 minutes.

7.      Thicken the sauce by stirring in the creamed coconut.

8.      Add chopped coriander.

9.      Serve with lime wedges & saffron scented rice pilaff.