■ 600g|1.25lb firm white fish

■ 1 red onion finely chopped

■ 1/2 small onion finely chopped

■ 1-1/4 tablespoons of Curry Powder

■ 1/2 cup|120ml light coconut milk

■ salt and black pepper

■ 4 tablespoon of cooking oil

■ fresh coriander for garnish


1. Finely chop the red onion and onion. Cut the fish to rectangular slices or large cubes, season with salt and pepper.

2. Heat 2 tablespoons of oil in a frying pan, add a 1/4 tablespoon of curry powder and stir through for 2 minutes until aromatic. Add the fish to the pan and turning cook for 2-3 minutes in the flavoured oil. Remove the fish from the pan and set aside.

3. Heat 2 tablespoons of oil in a saucepan; add the red onion and onion, cook for 2-3 minutes, then add the remaining tablespoon of curry powder. Cook, stirring, until the onions are softened, 3-4 minutes.

4. Add the coconut milk to the pan, bring the liquid to a simmer, then add the fish and little water to cover if necessary. Simmer for 10-15 minutes until the fish is cooked. Garnish with chopped coriander.

Easy Coconut Fish Curry From Macao

Prep: 10m | Cook: 20m | Serves: 4-5 | Easy

Caril de Peixe

Macao Coconut Fish Curry Recipe

Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 2, Projecto Memória Macaense

Quick and easy coconut fish curry - ready in 30 minutes

Ingredient Spotlight

Recommended choice of curry powders are Koon Yick Wah Kee (Hong Kong) or a Madras Curry Powder.