Whiting is a delicate fish that requires minimal cooking. It's the perfect match for the gently spiced flavours of this easy weeknight dish. If you love the flavours of Indian and Sri Lankan cuisines, this family-friendly curry recipe will become a firm dinner favourite.

What you need to know before you start

You’ll need a mortar and pestle to prepare the curry paste from scratch (or you can use a small food processor), and it takes roughly one hour to make this dish from start to finish.

Don’t be intimidated by the number of ingredients you need to make this curry. You may already have many of the pantry staples, including the ground spices, canned coconut milk and sunflower oil. 

Why is this the best turmeric and coconut fish curry recipe?

Our turmeric and coconut fish curry stands out for its vibrant and complex flavours, underpinned by the health benefits of turmeric and ginger. The balance of earthy spices, creaminess from the coconut milk and sweet delicate flavours from the fish combine to create a mildly spiced curry that’s both comforting and punchy. 

Our version also uses a homemade curry paste, so you can tailor the flavours and levels of spice to your liking, especially if you’re feeding kids. 

What fish is best for curry?

The delicate aromas of this turmeric and coconut curry pair beautifully with the sweetness and flakiness of sand whiting. You can also use whiting fillets, or another white-fleshed fish such as John dory, snapper or trevalla, if you prefer. We chose to keep the fish with the skin on for added goodness. 

What ingredients you’ll need 

Garlic cloves: Along with the chilli, ginger and turmeric, garlic is one of the main ingredients in the curry paste, adding a punchy flavour that mellows once cooked. 

Green chilli: Sweet in flavour with mild heat, green chilli forms the base of the curry paste. 

Ginger: Fresh ginger adds a peppery kick to the dish. 

Fresh turmeric: Lightly spiced with an earthy depth, turmeric also turns the dish a beautiful golden hue. If you can’t find fresh turmeric, add an extra 1 tsp turmeric powder. 

Sunflower oil: The homemade curry paste is fried in this neutral oil to help release the aromas. 

Onion: Cooked onions add a subtle sweetness that complements the complexity of spices to create a well-rounded dish. 

Ground coriander: Warm, citrusy and slightly nutty in flavour, coriander’s bright, zesty notes enhance the overall aromatic profile of the curry.

Ground turmeric: Along with fresh turmeric, ground turmeric is also used. Its mild, aromatic bitterness is balanced by the richness of the coconut milk.

Ground cumin: The subtle toasty undertones add a savoury richness that complements the delicate fish and other spices.

Ground cloves: The distinct woody sweetness of ground cloves contributes to the complexity of the dish. 

Green cardamom pods: The sweet, citrusy and slightly spicy notes of green cardamom pods add a hint of floral and warmth. It's important to smash them open so the pods release their seeds. This will ensure you get their maximum flavour.

Curry leaves: Slightly sweet with a mild bitterness, fresh curry leaves add complexity and depth of flavour. Curry leaves are sometimes sold in larger bags. They freeze well, like makrut lime leaves. They’re an essential ingredient in Sri Lankan cooking, but are also widely used in Indian and Malaysian cuisines. Just add a few sprigs to your rice when steaming for a beautiful fragrance.

Coconut milk: Coconut milk adds a creamy richness that balances the spices used in the dish. 

Fish stock: Stock provides a rich, savoury and umami flavour base that deepens the overall taste of the dish.

Sand whiting fillets: The subtle, delicate flavours of sand whiting beautifully carry the richness of the turmeric and coconut curry. You can also substitute another white-fleshed fish such as John dory, snapper or trevalla.

Lime: A squeeze of lime juice is used to finish off the curry, adding zest and depth. 

Basmati rice: Serve your curry with perfectly steamed basmati rice to soak up all that sauce.

Coriander leaves: The citrus-like and peppery flavour of coriander leaves adds brightness and freshness to the curry. 

How to make a curry paste from scratch

Making your own curry paste instead of using pre-packaged paste is easier than you may think. You’ll need a mortar and pestle to crush the ingredients into a thick consistency, releasing the fragrance of the chilli, garlic, ginger and fresh turmeric. Start by chopping the ingredients before adding them to the mortar as this will make them easier to crush. Spend at least 5-10 minutes pounding the aromatics by using the pestle like a hammer to break the produce into smaller pieces, before grinding against the sides of the mortar until a smooth texture. You can also use a small food processor.

How to store leftover turmeric and coconut fish curry 

Transfer leftovers into an airtight container as soon as you can and keep in the fridge for up to three days. The curry flavour should intensify and get better over time, however the seafood should be consumed as soon as possible.

What to serve with turmeric and coconut fish curry

We recommend serving this fish curry with fragrant basmati rice and fresh coriander leaves with a squeeze of lime juice. Beautifully grilled naan bread and poppadoms with a side of vegetable pakoras would also complete your feast. 

Drink pairings with our turmeric and coconut fish curry

Sweeter white wines or rosés work best with the delicate flavours of this fish curry. Opt for a chilled riesling, pinot noir or even a chardonnay. While this curry leans towards the milder side, you could also pair it with a cooling yoghurt drink. 

If you love our turmeric and coconut fish curry recipe, try this 

From Thailand to Goa, there are so many different curries to suit your tastes. Now that you’ve tried our turmeric and coconut fish curry, try your hand at one of other favourites from around the world:

• Thai curry noodle soup
• Jamie Oliver’s fish head curry
• Spicy Kerala fish curry
• Goan coconut lamb curry