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Mexican fish curry

03 March 2014

Try this recipe for a Mexican twist on a classic fish curry, flavoured with spices and coconut milk it's a delicious and warming meal.

Mexican fish curry

Cooking time

35 minutes




  • Oil, for frying
  • 2 bay leaves
  • 4 cloves
  • 1 cinnamon quill
  • 4 allspice berries
  • 4 cardamom pods
  • 1 onion, finely diced
  • 1 tablespoon finely chopped coriander root
  • 1 tablespoon grated ginger
  • 3 cloves garlic, grated
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon cayenne pepper
  • 4 tomatoes, deseeded and diced
  • 400 ml/14 fl oz coconut milk
  • 250 ml/9 fl oz fish stock
  • 500 g/17 ½ oz firm white-fleshed fish such as Pink Ling, blue eye, cut into large dices
  • 1 cup basmati rice, cooked to packet instructions (it’s important to wash the rice under hot running water after you have cooked it, so it doesn’t become sticky)
  • Coriander/cilantro leaves, to garnish
  • Lemon or lime juice, to serve


Add a tablespoon of oil to a saucepan over medium heat and fry the bay leaves, cloves, cinnamon, allspice berries and cardamom for 2 minutes.

Add the onion, coriander root, ginger and garlic and cook for 5 minutes or until onion is soft then add the cumin and coriander seeds and cayenne and cook for a further 2 minutes.

Add the tomatoes and stir for a minute. Pour in the coconut milk and stock, bring to a simmer and allow to simmer for 15 minutes.

Add the fish to the curry and place a lid on the pan. Turn off the heat and let the fish sit in the liquid for 8 to 10 minutes.

Serve the curry on top of the cooked rice and garnish with coriander leaves and a squeeze of lemon or lime juice.

Make a meal of it

If you're planning on using this fish curry recipe for a dinner party you could turn it into a Mexican themed meal by serving with Mexican roast tomato tortilla soup as a starter and raspberry buñuelos as a dessert.

Recipe taken from Mexican Craving by Ben Milbourne, available from New Holland Publishers,


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.