Oluthando Keteyi|Published 13 minutes agoLooking for an easy dinner that doesn't leave you with a mountain of dishes? This one-pot coconut fish curry is packed with warming spices, creamy coconut milk and tender fish, and everything comes together in a single pot.It's the kind of comforting meal that's quick enough for a weeknight but impressive enough to serve when guests come over.A comforting, flavour-packed curry that comes together in one pot, making it an easy option for a midweek dinner. The creamy coconut milk balances the warmth of the spices, while the fish cooks gently in the fragrant sauce.IngredientsServes 4600g firm white fish fillets, cut into large chunks1 tbsp vegetable or olive oil1 onion, finely chopped3 cloves garlic, minced1 tbsp fresh ginger, grated1 red or green chilli, finely chopped (optional)2 tbsp mild curry powder1 tsp ground turmeric1 tsp ground cumin1 x 400ml can coconut milk1 x 400g can chopped tomatoes1 tbsp tomato paste1 cup fish or vegetable stock1 red pepper, sliced1 cup baby spinach1 tbsp fresh lemon or lime juiceSalt and freshly ground black pepper, to tasteFresh coriander, chopped, for servingTo serve:Steamed basmati rice or naanLemon or lime wedgesMethodSeason the fish: Pat the fish dry with paper towel and season lightly with salt and pepper. Set aside.Build the curry base: Heat the oil in a large, deep pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic, ginger and chilli and cook for another minute.Add the spices: Stir in the curry powder, turmeric and cumin. Cook for about 30 seconds until fragrant.Make the sauce: Add the tomato paste, chopped tomatoes, coconut milk and stock. Stir well and bring to a gentle simmer.Add the vegetables: Stir in the sliced pepper and simmer uncovered for about 8–10 minutes, allowing the sauce to thicken slightly.Cook the fish: Gently place the fish pieces into the curry, making sure they are partially submerged in the sauce. Cover and simmer for 6–8 minutes, depending on the thickness of the fish. Avoid stirring too much so the fish doesn't break apart.Finish the curry: Add the baby spinach and cook for another 1–2 minutes until wilted. Stir through the lemon or lime juice and season to taste.Serve: Garnish with fresh coriander and serve hot with steamed basmati rice or naan, with extra lemon or lime wedges on the side.Cook's tipUse a firm fish such as hake, kingklip, snoek, cod or monkfish so it holds its shape in the curry. For a richer curry, replace some of the stock with extra coconut milk. If you like your curry with more heat, add another chilli or a pinch of cayenne pepper.IOLRelated Topics: