Mary Berry’s Fish Curry With Coconut Milk Recipe [GUIDE]

Mary Berry’s Fish Curry with Coconut Milk is a delicious, aromatic, and creamy dish that blends the delicate flavors of fresh fish with the rich, velvety texture of coconut milk. This curry recipe is inspired by the vibrant flavors of Southeast Asia, drawing upon the balance of spices and ingredients that characterize many traditional dishes from the region. Mary Berry, a renowned British chef and television personality, is known for her approachable recipes, and this dish is no exception. It’s an easy-to-make yet impressive dish that can be prepared for weeknight dinners or a special occasion.

The combination of fish and coconut milk creates a luxurious and comforting dish that is not overly spicy, making it suitable for a broad range of tastes. The addition of fragrant spices such as turmeric, coriander, and cumin brings warmth and depth to the curry, while the coconut milk adds a slight sweetness that perfectly complements the fish. Mary Berry’s Fish Curry is an excellent way to showcase fish in a new, exciting way, perfect for those who want to try something different while enjoying the familiar comforts of a curry.

Mary Berry’s Fish Curry With Coconut Milk Recipe

Ingredients Needed

To make Mary Berry’s Fish Curry with Coconut Milk, you’ll need a selection of fresh ingredients that are essential for creating that perfect balance of flavor and texture. Here’s a comprehensive list of what you’ll need:

For The Curry

• Fish fillets – Mary Berry typically uses white fish fillets, such as cod or haddock, but other fish like pollock or tilapia work well too. The fish should be firm and fresh to maintain its texture during cooking.
• Coconut milk – The star of the dish, adding creaminess and a subtle sweetness that blends beautifully with the spices.
• Onion – A base flavor that adds sweetness and depth to the curry. Finely chopped for even distribution in the sauce.
• Garlic – Minced garlic enhances the aromatic profile of the curry and adds a savory element.
• Ginger – Fresh ginger provides a hint of warmth and zing, contributing to the depth of flavor.
• Ground turmeric – For that beautiful golden hue and an earthy, warm taste.
• Ground cumin – Adds a smoky, slightly nutty flavor that pairs wonderfully with the coconut milk.
• Ground coriander – Slightly citrusy, coriander brightens the curry while adding a delicate spice.
• Chili powder or fresh chili – For a touch of heat, though the dish is more about the aromatic spices than fiery heat.
• Lime juice – A squeeze of fresh lime brightens up the curry with its acidity, cutting through the richness of the coconut milk.
• Coriander leaves – Fresh cilantro is used as a garnish to add a burst of color and fresh herbal flavor.
• Vegetable oil – For frying the spices and the onions, bringing out their flavors.
• Salt and pepper – To taste, ensuring all the flavors come together harmoniously.

Optional

• Baby spinach or peas – These can be added for extra color and nutrition. Spinach wilts nicely into the curry, while peas add a touch of sweetness and texture.
• Coconut flakes – For garnish, if desired, adding a bit of extra coconut flavor and texture.

Equipment Needed

For this dish, you’ll need basic kitchen equipment that will help you create this flavorful curry without hassle. Here’s a list of essential tools:

• Large sauté pan or deep skillet – This is where you will cook the curry. A wide pan is ideal as it allows for even cooking of the spices, vegetables, and fish fillets.
• Sharp knife – To chop the onions, garlic, ginger, and fish into small, uniform pieces.
• Chopping board – A sturdy surface to prepare your ingredients safely.
• Measuring spoons – For accurate measurements of the spices and salt, ensuring the perfect balance of flavors.
• Ladle – For serving the curry without making a mess and helping to portion out the delicious sauce.
• Small bowl – To combine any garnishes, such as the lime juice or coriander leaves.

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

Now, let’s dive into the step-by-step process for making this mouthwatering fish curry. Follow these instructions carefully for a delicious result:

1. Prepare The Ingredients

   • Start by preparing your vegetables and fish. Finely chop the onion, garlic, and ginger. Cut your fish fillets into bite-sized chunks, making sure they are uniform in size so they cook evenly.
   • Measure out the spices: turmeric, cumin, coriander, and chili powder (if using fresh chili, finely chop it).

2. Cook The Aromatics

   • In a large sauté pan or deep skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté them until they become soft and translucent, which should take about 5-7 minutes.
   • Add the garlic and ginger to the onions, and cook for another 1-2 minutes, stirring frequently to prevent burning. The kitchen will start to smell fragrant as the aromatics cook.

3. Add The Spices

   • Sprinkle the ground turmeric, cumin, and coriander into the pan. Stir them into the onion, garlic, and ginger mixture, cooking the spices for an additional 1-2 minutes. This helps release their essential oils and deepens their flavors.
   • If you’re using fresh chili, you can add it at this stage as well.

4. Pour In The Coconut Milk

   • Add the coconut milk to the pan, stirring it in to create a smooth, creamy sauce. Bring the mixture to a simmer, ensuring it doesn’t come to a rapid boil. Let the sauce cook gently for about 5 minutes to allow the flavors to meld together.

5. Add The Fish

   • Gently add the fish pieces into the curry, stirring carefully to avoid breaking up the fillets. Cover the pan and let the fish cook in the coconut milk for about 7-10 minutes or until the fish is cooked through and flakes easily when tested with a fork.

6. Season And Adjust

   • Taste the curry and adjust the seasoning by adding salt, pepper, or a squeeze of lime juice to brighten up the flavors. If you want a little more heat, you can also add more chili at this stage.

7. Serve

   • Once the fish is cooked and the sauce has thickened to your liking, remove the pan from the heat. Serve the curry hot, garnished with fresh coriander leaves and a squeeze of lime.

8. Accompaniments

   • Mary Berry’s Fish Curry with Coconut Milk pairs wonderfully with steamed rice, naan bread, or a side of sautéed vegetables.

Tips And Tricks

To elevate the dish further and ensure it’s perfect every time, here are a few tips and tricks:

• Fish Choice: Use firm white fish fillets to prevent them from falling apart in the curry. Freshness is key – always go for the freshest fish you can find.
• Spice Adjustments: Feel free to adjust the amount of chili and spices according to your taste. If you prefer a milder curry, reduce the chili and spices, or omit them entirely.
• Consistency: If the coconut milk curry seems too thin, let it simmer uncovered for a few more minutes to reduce and thicken. Alternatively, you can add a spoonful of cornstarch mixed with water to thicken it.
• Vibrant Vegetables: You can add spinach, peas, or bell peppers to the curry for extra color and texture. These will also help balance the richness of the coconut milk.
• Make Ahead: This curry can be made in advance. The flavors tend to develop even more after a day or two in the fridge, making it a great dish to prepare ahead of time.

Mary Berry’s Fish Curry with Coconut Milk is an easy, flavorful, and comforting dish that brings together the best of coconut milk and fresh fish. With its aromatic spices, creamy sauce, and delicate fish, this curry is a perfect meal for any occasion. Whether you’re making it for a weeknight dinner or a special gathering, the dish is guaranteed to impress. By following the simple steps and using fresh ingredients, you’ll be able to create a dish that’s both satisfying and delightful. So, grab your ingredients, fire up the stove, and treat yourself to a bowl of this flavorful, comforting curry!

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

Mary Berry’s Fish Curry with Coconut Milk is a delightful, fragrant dish that blends the richness of coconut milk with the fresh flavors of fish and spices. It’s a versatile recipe, meaning you can easily switch things up to suit different tastes or dietary preferences. Here are some easy variations to explore:

1. Different Types Of Fish

   • While Mary Berry’s recipe likely uses a mild white fish like cod or haddock, you can substitute this with other fish varieties to change the flavor profile. For example, salmon or trout offer a richer, more robust flavor that stands up beautifully to the creamy coconut milk.
   • Tilapia, bass, or snapper are also great choices, as they’re delicate but still flavorful enough to absorb the spices.

2. Vegan Option

   • To make a vegan version, replace the fish with tofu, tempeh, or mushrooms. King oyster mushrooms or portobello mushrooms provide a meaty texture that works well in curries.
   • Another excellent choice for a plant-based option would be jackfruit, which has a fibrous texture similar to shredded fish when cooked, making it a perfect substitute.

3. Spice Level Adjustments

   • If you like a bit of heat, add fresh chili or chili powder. A teaspoon of sriracha or cayenne pepper will spice up the dish without overpowering the coconut milk’s natural sweetness.
   • For a more mild curry, simply reduce or omit the chili and focus on the aromatic flavors of garam masala, turmeric, and cumin.

4. Herb & Garnish Variations

   • While coriander is typically used as a garnish in the traditional recipe, you could mix it up with mint leaves for a refreshing twist. The cooling effect of mint pairs beautifully with the warmth of the curry spices.
   • Adding curry leaves (which are aromatic and slightly citrusy) to the curry while cooking infuses the dish with an extra layer of depth and fragrance.
   • A sprinkle of toasted coconut flakes or a dash of lime juice right before serving can bring in an extra dimension of flavor.

5. Add More Vegetables

   • If you’re looking to make the dish heartier or add more nutrients, consider adding vegetables like spinach, sweet potatoes, cauliflower, or green beans.
   • Carrots can also provide a nice sweetness that balances the heat and spices in the curry, while peas add color and texture.

6. Using Coconut Cream Instead Of Milk

   • For an even richer and thicker curry, swap out coconut milk for coconut cream. This will give the dish a creamier consistency and more intense coconut flavor. If you’re using coconut cream, you might want to adjust the cooking time slightly to ensure the sauce doesn’t get too thick.

Storing Leftovers

Leftovers of Mary Berry’s Fish Curry with Coconut Milk can be stored in several ways to maintain the flavors and keep them fresh for later. Here’s a detailed guide on how to store your leftovers properly:

1. Cooling And Storing

   • First, let the curry cool down to room temperature before placing it in the fridge. Never put hot food directly into the fridge as it can raise the temperature inside and potentially cause bacteria growth.
   • Store the curry in airtight containers to preserve the flavors and prevent contamination from other foods in the fridge.

2. Refrigeration

   • Fish curry can be safely kept in the fridge for up to 2-3 days. The coconut milk may thicken slightly as it cools, so when reheating, you might need to add a splash of water or coconut milk to loosen the sauce.
   • Make sure the curry is kept at a constant temperature of 4°C (40°F) or lower to avoid spoilage.

3. Freezing Leftovers

   • If you want to store the curry for a longer period, freezing is a good option. However, it’s important to note that freezing may affect the texture of the fish. The fish can become a little softer once defrosted, so keep this in mind if texture is important to you.
   • To freeze, place the curry in freezer-safe containers or resealable freezer bags. It’s a good idea to portion the curry into smaller portions to make reheating easier later.
   • The curry can be kept in the freezer for up to 3 months. When ready to eat, defrost it in the fridge overnight and reheat it gently on the stove, adding a bit of water or coconut milk to bring it back to the original creamy consistency.

4. Reheating

   • Reheat your fish curry over low heat to prevent the fish from overcooking and becoming rubbery. Stir it gently, and if it’s too thick, add a little water or extra coconut milk to loosen the sauce.
   • If you’re reheating from frozen, it’s best to let the curry thaw in the fridge overnight before heating it, as this ensures an even reheating process.

What To Eat With Mary Berry’s Fish Curry With Coconut Milk?

This flavorful fish curry is fantastic on its own, but there are several great sides and accompaniments to serve alongside it that can elevate the meal even more.

1. Rice

   • Steamed Basmati Rice is the classic choice, offering a fragrant, light backdrop to the rich, creamy curry. Its fluffy texture soaks up the sauce beautifully.
   • For a twist, try coconut rice. Simply cook the rice with a bit of coconut milk for an extra layer of flavor that complements the curry perfectly.
   • Jasmine rice is another excellent option with its delicate aroma and soft texture.

2. Flatbreads

   • Serve your fish curry with naan bread-buttered or garlic naan works especially well. The soft, pillowy bread is perfect for scooping up the sauce.
   • Alternatively, roti or chapati are lighter flatbreads that pair wonderfully with curry, providing a more subtle base to the dish.

3. Vegetable Sides

   • For a healthy contrast, you could serve some steamed or roasted vegetables. Broccoli, cauliflower, or green beans all provide a crunchy, fresh texture that balances the richness of the curry.
   • A side of simple sautéed spinach or kale cooked in garlic and olive oil would bring some earthiness to the meal.

4. Salad

   • A light cucumber salad with a tangy dressing of yogurt, lime, and a sprinkle of cumin would refresh your palate between bites of the rich curry.
   • Alternatively, try a tomato and onion salad with a hint of vinegar and a dash of chili powder to bring out the curry’s flavors.

5. Pickles And Chutneys

   • Mango chutney or a tangy lime pickle are common accompaniments in Indian cuisine, offering a sweet-and-sour contrast to the savory curry. The acidity helps balance the richness of the coconut milk.
   • Papadums (crispy Indian crackers) are also a great side to add a crunchy texture to your meal.

Conclusion

Mary Berry’s Fish Curry with Coconut Milk is a perfect dish to bring warmth and flavor to any meal. Its versatility allows for easy adaptations based on personal tastes, dietary preferences, and what you have on hand. Whether you’re sticking to the original recipe or experimenting with different fish, spices, or vegetables, the coconut milk provides a creamy, comforting base that complements a wide variety of additions.

Storing leftovers is simple, and with a little care, the flavors can last for days or even months in the freezer. Paired with rice, bread, and a variety of sides, this curry makes for a wholesome and satisfying meal that can easily be enjoyed in different ways, whether it’s the main dish or part of a larger spread.

FAQs

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

Mary Berry recommends using firm white fish for this curry, such as cod, haddock, or pollock. These fish hold up well in the sauce and retain their texture when simmered. You can also use other mild fish like tilapia or sea bass if you prefer. Avoid oily fish, as they may overwhelm the delicate flavor of the curry.

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

Yes, you can prepare the fish curry in advance. However, it’s best to cook the curry base and add the fish just before serving, as fish can become overcooked and lose its texture if left in the sauce for too long. If you want to make the curry ahead, you can refrigerate the curry base for up to a day, then gently reheat it and add the fish when you’re ready to serve.

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

Absolutely! The curry is designed to be mild, but you can easily adjust the heat to your preference. If you prefer a spicier curry, add more chili or use a hotter curry powder. Alternatively, if you prefer a milder flavor, you can reduce the amount of curry powder or omit the chili altogether. Adjusting the seasoning throughout the cooking process is key to getting the perfect balance of flavors for your taste.