Serves 2 – 4

500gms of firm white fish; (tarakihi, gurnard, groper, monkfish)

1/4 cup of coconut oil

1 1/2 cups of Coconut milk

2 medium onions, thickly sliced

4 green chillies, slit in two

1/4 tsp of Turmeric Powder

3cm ginger, cleaned and finely chopped

10 cloves of garlic

2 medium tomatoes, cut in two

2 cloves

2 cm of cinnamon, broken into 2

1/4 tsp pepper powder

Heat the oil in a sauce pan and add cloves and cinnamon and when they start to splutter add onions, ginger, garlic and green chillies.

Sauté onions until they become transparent. 

Lower the heat and add turmeric and salt to taste. Mix well.

Add the coconut milk cover the pan and simmer till gravy thickens.  Add tomatoes and keep simmering until completely cooked through and the sauce has the chilli heat you desire. 

Add the fish and cook through.

Serve on basmati rice.

Hint: Take the chillies out when it reaches your desired heat level and keep on hand in case you need to re add to up that level again.


For extra flavour in the rice, after cooking, squeeze lemon juice over the rice. Heat a pan with a little oil and add 1/2 tsp of  both cumin and mustard seeds.  When they start to splutter add 1/4 tsp of turmeric. Cook for a couple of minutes then add the rice. When flavours and colours have mixed it is ready to serve.