Coconut Curry met Vis

Coconut Curry with Fish


Enjoy this delicious coconut curry fish with The Spice Club curry, peppers, onion, garlic, ginger and coconut milk. Served with rice or couscous, perfect for a tasty and nutritious meal!


4 persons

  • 2 tablespoons of olive oil
  • 2 medium red peppers
  • 2 medium green peppers
  • 1 medium onion, sliced
  • Salt and pepper to taste
  • 4 tablespoons The Spice Club curry
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 4 (170 grams) frozen fish fillets, such as whitefish or cod
  • 1 can (400 ml) coconut milk
  • 1 lime
  • 2 scallions, trimmed and thinly sliced, for garnish
  • Fresh coriander leaves and tender stems, for garnish
  • White rice or couscous, for serving
  • The spice club poke of coco & hazel (optional for garnish)


Step 1: Fry vegetables

  • Heat the olive oil in a large frying pan over medium heat.
  • Add the red and green peppers and onion. Sprinkle with salt and pepper to taste.
  • Fry the vegetables for 5-7 minutes until they start to soften.

Step 2: Add spices

  • Add the garlic, grated ginger and The Spice Club curry to the pan.
  • Stir well and cook for another 2 minutes until the herbs are fragrant.

Step 3: Add Fish and Coconut Milk

  • Add the frozen fish fillets to the pan.
  • Pour the coconut milk over the fish and vegetables.
  • Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the fish is completely cooked.

Step 4: Garnish and Serve

  • Squeeze the lime over the curry and stir well.
  • Serve the coconut curry fish over white rice or couscous.
  • Garnish with the sliced ​​spring onions, the spice club poke of the spice club coco&hazel and fresh coriander leaves and stems.

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We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.

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