Mary Berry Fish Curry With Coconut Milk Recipe [Tips & Tricks]

If you’re looking for a delicious, comforting dish that combines rich flavors and easy-to-follow steps, Mary Berry’s Fish Curry with Coconut Milk is definitely worth a try!

With its smooth, creamy coconut milk base, perfectly spiced curry sauce, and tender fish, this recipe offers a delightful balance of warmth and freshness. Plus, it’s a great way to elevate your usual curry game with minimal effort. Whether you’re a seasoned cook or just starting out in the kitchen, this dish is sure to impress your taste buds and leave you craving more!

Mary Berry Fish Curry With Coconut Milk Recipe

Ingredients Needed

To prepare Mary Berry’s Fish Curry with Coconut Milk, you’ll need a few essential ingredients that create the rich, flavorful base of this comforting dish. The balance of spices, coconut milk, and fresh fish makes this curry both aromatic and indulgent. Here’s a closer look at what you’ll need:

1. White Fish Fillets (such as cod, haddock, or pollock):

   • The backbone of this curry, the fish should be fresh and firm. White fish fillets work best as they absorb the flavors of the curry sauce while maintaining their texture when cooked. You can also use sustainable varieties for an eco-friendly option.

2. Coconut Milk

   • This ingredient adds a creamy and slightly sweet base to the curry, balancing out the spiciness of the other ingredients. Full-fat coconut milk will give the curry a richer texture, while light coconut milk offers a lower-fat option.

3. Onions

   • Chopped onions provide the savory foundation for the curry sauce, adding sweetness when caramelized and a savory undertone throughout the dish.

4. Garlic

   • Fresh garlic cloves are essential for depth of flavor, giving the curry an aromatic punch that enhances the spices.

5. Ginger

   • Fresh ginger brings a zesty, slightly spicy kick that complements the sweetness of the coconut milk and the earthiness of the spices. Grated or finely chopped ginger is typically used.

6. Spices

   • A blend of curry powder or a specific mix of ground spices (such as turmeric, cumin, coriander, and chili powder) is key to achieving the rich and complex flavor profile of the dish. These spices give the curry its warm, earthy notes with a bit of heat.

7. Tomatoes

   • Fresh or tinned tomatoes add a tangy, acidic layer that balances the richness of the coconut milk. The tomatoes also help thicken the sauce, ensuring a velvety texture.

8. Fresh Herbs (Coriander Or Cilantro)

   • Fresh coriander (cilantro) adds a burst of freshness at the end, cutting through the richness of the curry and providing a fragrant finish.

9. Vegetables (optional):

   • Mary Berry’s version can include optional vegetables such as bell peppers or spinach, which add color, texture, and additional nutrition to the dish.

10. Lime Or Lemon

    • A squeeze of fresh lime or lemon at the end enhances the overall flavor, brightening the curry with a tangy zest.

Equipment Needed

Making Mary Berry’s Fish Curry with Coconut Milk is straightforward, but having the right equipment can make the process much smoother. Here’s a list of equipment you’ll need:

1. Large Pot Or Dutch Oven

   • A large, heavy-bottomed pot or Dutch oven is essential for cooking the curry. The size ensures that there’s enough room for all of the ingredients and allows the sauce to simmer without splattering.

2. Sharp Knife

   • A sharp knife is vital for efficiently chopping the vegetables, fish, garlic, and ginger. A dull knife can make chopping harder and more dangerous.

3. Chopping Board

   • A sturdy chopping board provides a safe surface for prepping your ingredients. Having a separate board for fish and vegetables is always a good idea for food safety.

4. Wooden Spoon

   • A wooden spoon is perfect for stirring the curry while it’s simmering, as it won’t scratch your cookware. It also helps evenly distribute the flavors.

5. Measuring Spoons/Cups

   • Accurate measurements of your spices, oils, and liquids will ensure the flavors are balanced. It’s helpful to measure everything in advance for a smooth cooking process.

6. Grater

   • A fine grater or microplane is necessary for grating the fresh ginger and, if you like, zesting the lime or lemon. This helps incorporate the ingredients into the curry sauce.

7. Lid

   • A lid for your pot will help retain heat and moisture during cooking, which is particularly important when simmering the curry to achieve the right consistency.

8. Serving Dishes

   • Choose deep bowls or plates for serving, as this curry can be a little saucy and will pair wonderfully with steamed rice, naan, or other side dishes.

How To Make Mary Berry’s Fish Curry With Coconut Milk

Mary Berry’s Fish Curry with Coconut Milk is a one-pot dish that’s incredibly easy to make but offers layers of flavors and textures. Follow these steps for a perfectly balanced, aromatic curry:

1. Prepare Your Ingredients

   • Start by chopping the onions, garlic, and ginger. If you’re using vegetables like bell peppers or spinach, chop them as well. Cut your white fish fillets into bite-sized chunks and set aside.

2. Sauté The Aromatics

   • Heat a tablespoon of oil (vegetable or coconut oil works well) in your large pot over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.

3. Add The Spices

   • Stir in your curry powder or a mix of ground turmeric, cumin, coriander, and chili powder. Toast the spices for 1-2 minutes, which will bring out their full flavor.

4. Incorporate The Tomatoes And Coconut Milk

   • Add the chopped tomatoes to the pot, stirring well to combine with the spices. Cook for a couple of minutes, allowing the tomatoes to soften. Then, pour in the coconut milk and stir everything together, letting the mixture come to a gentle simmer.

5. Simmer The Sauce

   • Once the sauce is simmering, reduce the heat to low and let it cook for about 10-15 minutes. This gives the flavors time to meld and develop. If the sauce thickens too much, add a little water or fish stock to reach your desired consistency.

6. Add The Fish

   • Carefully add your fish fillets to the pot, making sure they’re submerged in the sauce. Allow them to cook for 5-7 minutes, or until the fish is tender and flakes easily with a fork.

7. Finish The Curry

   • Taste the curry and adjust the seasoning with salt, pepper, or a squeeze of lime or lemon. Stir in fresh coriander (cilantro) for an added burst of freshness. If you’ve opted for extra vegetables like bell peppers or spinach, stir them in during the last few minutes of cooking.

8. Serve And Enjoy

   • Serve the curry hot with a side of steamed rice, naan bread, or any of your favorite accompaniments. Garnish with additional fresh coriander and a wedge of lime for a pop of color and flavor.

Expert Tips

1. Choosing The Right Fish

   • Select fresh, firm white fish for the best texture. Fish like cod or haddock hold up well in curries and won’t fall apart easily. For a more sustainable option, you can try sustainably sourced fish like pollock.

2. Spice Level

   • Adjust the spice level to your preference. If you prefer a milder curry, reduce the amount of chili powder or fresh chili. Conversely, if you love heat, feel free to add more spice or a chopped chili for an extra kick.

3. Coconut Milk Consistency

   • If you prefer a lighter curry, use light coconut milk. However, for a richer texture, opt for full-fat coconut milk. You can also mix both for a more balanced result.

4. Add Vegetables

   • If you’d like to make the dish more hearty, try adding vegetables like potatoes, bell peppers, or spinach. These will absorb the flavors of the curry and provide additional texture and color.

5. Make It Ahead

   • Curries often taste even better the next day as the flavors continue to develop. You can make this dish ahead of time, store it in the fridge, and reheat it before serving.

Mary Berry’s Fish Curry with Coconut Milk is a delightful fusion of flavors, perfect for a comforting meal. The creamy coconut milk, fragrant spices, and delicate white fish create a harmonious balance that’s both satisfying and aromatic.

This recipe is versatile, allowing for adjustments in spice levels, ingredients, and consistency to suit your personal preferences. Whether you’re making it for a weeknight dinner or a special occasion, this curry is sure to impress with its depth of flavor and comforting richness. Serve it with your favorite sides, and you’ll have a dish that’s as flavorful as it is nourishing.

Easy Recipe Variations For Mary Berry’s Fish Curry With Coconut Milk

Mary Berry’s Fish Curry with Coconut Milk is already a deliciously rich and aromatic dish that strikes a perfect balance between flavors and textures. However, there are plenty of ways to elevate and adapt this dish based on personal preferences, available ingredients, or simply to introduce a fresh twist. Let’s explore some easy recipe variations that can cater to various tastes while maintaining the core essence of the dish.

1. Switch the Fish: While Mary Berry’s recipe might call for a specific type of fish like cod or haddock, you can easily swap this for other white fish such as tilapia, pollock, or sole. If you prefer a more flavorful and firmer texture, consider using salmon or tuna. You can even try using shrimp or prawns as a protein substitute for a more seafood-focused curry.

2. Spice It Up: If you enjoy a spicier curry, consider increasing the amount of chili or adding different types of peppers such as red or green chilies. For a more complex spice profile, try incorporating garam masala or a pinch of cumin and coriander. You could also add a bit of fresh ginger and garlic for extra warmth.

3. Add Vegetables: While the recipe might already call for a few ingredients like onions or tomatoes, there’s room to incorporate more vegetables. Adding bell peppers, spinach, peas, or sweet potatoes can not only enhance the flavor but also provide more texture and nutrients. These additions can also make the curry even more vibrant and colorful.

4. Coconut Variations: To give the curry a richer coconut flavor, consider using coconut cream instead of regular coconut milk. The thicker consistency of coconut cream will create an indulgently creamy base, ideal for those who love a luxurious texture in their curry. For a dairy-free version with a tangy twist, you can substitute the cream with unsweetened coconut yogurt.

5. Make it Tangy: If you’re a fan of a tangier curry, add a splash of tamarind paste, lime juice, or even a bit of vinegar. The acidity will brighten the flavors of the dish, providing a pleasant contrast to the richness of the coconut milk and spices. Tamarind particularly adds an exotic, tangy undertone that pairs well with the sweet coconut.

6. Herb Infusion: While Mary Berry’s recipe calls for basic seasoning, you can easily incorporate fresh herbs like cilantro, basil, or mint to infuse your curry with a fresh, aromatic lift. Cilantro is particularly common in Indian-style curries, and its fresh flavor complements the richness of the coconut milk beautifully.

7. Add Nuts and Dried Fruit: For added texture and sweetness, sprinkle in some toasted cashews, almonds, or even raisins or dried apricots. These ingredients offer a delightful contrast to the savory notes of the curry, as well as a touch of indulgence that elevates the dish to something extraordinary.

8. Add Coconut Flakes: For those who love the flavor of coconut, adding shredded coconut or toasted coconut flakes to the curry can enhance its aroma and texture. These can be sprinkled on top as a garnish or mixed into the curry for extra bite and richness.

These variations allow you to tailor Mary Berry’s Fish Curry with Coconut Milk to your liking, whether you’re craving a more vibrant or spicier version, or simply want to introduce new textures and flavors.

Best Practices To Store Leftovers

Storing leftovers properly is essential to ensure that your Fish Curry with Coconut Milk stays delicious and safe to eat for days to come. Since curry dishes are often packed with moisture and delicate proteins, the key is to store them correctly to preserve the flavors, texture, and prevent spoilage. Here are some best practices for storing your fish curry leftovers:

1. Cool the Curry Before Storing: Allow the curry to cool to room temperature before storing it. Putting hot curry directly into the fridge can cause condensation inside the container, which may make the dish watery and impact its flavor. If you’re in a rush, divide the curry into smaller portions to help it cool down faster.

2. Use Airtight Containers: Store your fish curry in airtight containers to prevent moisture from entering and spoiling the dish. Glass containers with tight-fitting lids are ideal for storing curry as they don’t absorb odors and can be reheated directly in the microwave or oven.

3. Refrigeration: Leftovers can typically be stored in the refrigerator for up to 2 to 3 days. Keep the curry in a single portion or multiple smaller portions to avoid repeatedly opening the container, which can lead to bacteria growth.

4. Freezing: If you want to store the curry for a longer period, freezing is a viable option. Fish curry can generally be frozen for up to 3 months. To freeze, let the curry cool completely, then transfer it to a freezer-safe container or freezer bag. Be sure to remove any excess air to prevent freezer burn. When you’re ready to eat it, defrost it overnight in the fridge and reheat it gently on the stove.

5. Avoid Freezing Fish: While the curry itself can be frozen, it’s important to note that fish tends to lose its texture when frozen and reheated. If you plan on freezing leftovers, it’s better to separate the fish from the sauce before freezing, and then add freshly cooked fish when you reheat it. This will help maintain the fish’s tenderness and texture.

6. Reheat Properly: When reheating, do so gently over low to medium heat, either on the stove or in the microwave. Fish can easily become rubbery or overcooked if reheated too quickly or at too high a temperature. Stir occasionally to ensure the curry heats evenly, and avoid boiling it to preserve its creamy texture.

By following these simple storage practices, you can enjoy your Fish Curry with Coconut Milk even days after it was first made, maintaining its flavor and safety.

What Goes Well With Fish Curry With Coconut Milk

Fish Curry with Coconut Milk is a rich and indulgent dish with an aromatic balance of spices, coconut, and tender fish. The complexity of the curry means that it pairs beautifully with various sides and accompaniments. Here are some ideas for what to serve alongside this flavorful dish:

1. Steamed Rice: A classic and simple pairing, steamed white or basmati rice is the perfect vessel for soaking up the creamy curry sauce. The mildness of the rice complements the bold, spiced flavors of the fish curry, offering a satisfying base without overwhelming the dish. For a variation, try coconut rice, which will enhance the coconut notes in the curry.

2. Naan Bread: Soft, pillowy naan bread is another great option to serve with Fish Curry with Coconut Milk. It’s perfect for scooping up the curry and sopping up the creamy sauce. You could opt for plain naan or try garlic naan or butter naan for a richer experience.

3. Raita: A cool, creamy side dish like raita works wonderfully with the heat and spices of the curry. Raita is made with yogurt, cucumber, and herbs like mint or cilantro, offering a refreshing contrast that helps balance the spiciness of the curry. It’s a traditional accompaniment in Indian cuisine that enhances the overall experience.

4. Vegetable Samosas: For an appetizer or side dish, crispy vegetable samosas can bring texture and a complementary flavor profile to the meal. The savory spiced filling inside the crispy pastry creates a delightful contrast to the rich, creamy fish curry.

5. Mango Chutney: A sweet and tangy mango chutney is a perfect counterpoint to the rich, coconutty curry. The acidity and sweetness cut through the heaviness of the dish, refreshing the palate between bites. The chutney can also add an extra layer of flavor that complements the spices in the curry.

6. Saag Aloo (Spinach and Potato): This comforting side of spinach and potato can balance the richness of the curry. The earthy flavor of the spinach paired with soft, seasoned potatoes makes for a satisfying combination when served alongside the fish curry.

7. Pickled Vegetables: Indian-style pickles, like lime pickle or mango pickle, add an intense burst of flavor that pairs beautifully with the creamy curry. The sourness and slight spiciness from the pickles will elevate the entire meal, offering a sharp contrast to the mildness of the fish and coconut.

8. Fresh Cilantro Garnish: For a fresh, herbal note, garnish the curry with chopped cilantro just before serving. Not only does this brighten up the dish visually, but the fresh cilantro also adds a burst of flavor that complements the coconut milk’s richness.

These pairings enhance the flavors of the Fish Curry with Coconut Milk and round out the meal, giving you a variety of textures and flavors to enjoy.

Conclusion

Mary Berry’s Fish Curry with Coconut Milk is a comforting, flavorful dish that’s easy to customize to your tastes. Whether you prefer a spicier, tangier version or want to explore new ingredients and textures, there are plenty of variations you can experiment with.

Proper storage ensures that you can enjoy the leftovers for days, and with the right accompaniments, this dish can be the centerpiece of a satisfying meal. Whether you pair it with steamed rice, naan, or a tangy mango chutney, this curry offers endless possibilities for creativity and customization.

FAQs

What Type Of Fish Is Best For Mary Berry’s Fish Curry With Coconut Milk?

Mary Berry’s recipe works well with firm, white fish such as cod, haddock, or sea bass. You can also use other fish like tilapia or monkfish if preferred. The key is to choose fish that holds up well in the curry and doesn’t fall apart during cooking.

Can I Use Frozen Fish For Mary Berry’s Fish Curry With Coconut Milk?

Yes, you can use frozen fish for this recipe. Just make sure to defrost the fish thoroughly before adding it to the curry, as it will cook more evenly and avoid releasing excess moisture into the sauce.

Is The Coconut Milk In Mary Berry’s Fish Curry Recipe Thick Or Thin?

Mary Berry uses full-fat coconut milk in the recipe, which results in a rich, creamy texture. If you prefer a lighter curry, you can substitute with light coconut milk or add a little extra broth to thin it out.

Can I Adjust The Spice Level In Mary Berry’s Fish Curry With Coconut Milk?

Absolutely!

If you prefer a milder curry, you can reduce the amount of curry powder or omit any chili. Alternatively, if you like a spicier dish, you can add more chili or use a hotter curry powder to suit your taste.

How Long Does It Take To Cook Mary Berry’s Fish Curry With Coconut Milk?

The cooking time for Mary Berry’s fish curry is typically around 30 to 40 minutes. The fish needs about 15 minutes of cooking in the sauce, and the curry is ready when the fish is tender and the sauce is well-combined.

Can I Make Mary Berry’s Fish Curry With Coconut Milk In Advance?

While this curry is best served fresh, you can make it a day in advance and store it in the fridge. The flavors will deepen overnight, but make sure to reheat gently to avoid overcooking the fish.

What Can I Serve With Mary Berry’s Fish Curry With Coconut Milk?

Mary Berry’s fish curry pairs wonderfully with steamed basmati rice, naan bread, or a light salad. You can also serve it with couscous or quinoa for a different twist.

Is Mary Berry’s Fish Curry With Coconut Milk Gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free curry powder and ensure all other ingredients are free from gluten. It’s a great option for those with gluten sensitivities or celiac disease.

Can I Add Vegetables To Mary Berry’s Fish Curry With Coconut Milk?

Definitely!

You can add vegetables like spinach, bell peppers, peas, or zucchini to the curry for added texture and flavor. Just add them at the same time as the fish so they cook through without over-softening.

What Can I Use If I Don’t Have Curry Powder For Mary Berry’s Fish Curry?

If you don’t have curry powder, you can make your own blend using turmeric, cumin, coriander, and a pinch of cinnamon or garam masala. Alternatively, you can use a pre-made curry paste for a more intense flavor.