Fish curry with coriander and yoghurt

Preparation time: cca. 25 minutes
Per portion: cca.  260 kcal / 1092 kJ
40 g P, 6 g F, 8 g CH


  • 750 g halibut fillet
  • juice of 1 lemon
  • 2 onions
  • 1 garlic clove
  • 1 tbsp butter
  • ½ bunch freshly chopped coriander
  • 1 tsp turmeric
  • 2 tsp curry
  • 1 tbsp coconut milk
  • 6 tomatoes
  • 150 g yogurt
  • salt
  • pepper


  1. Rinse and pat dry the halibut fillet and cut into bite-sized pieces. Sprinkle with lemon juice. Peel and finely chop the onions and garlic clove. Melt the butter in a pan and sauté the onions and garlic until transparent. Stir in the coriander, spices and coconut milk and cook for 3 minutes.
  2. Rinse and dry the tomatoes, then cut out the stalks. Skin, remove the seeds and cut in half. Put them in the pan, and cook for another 5 minutes. Stir in the yogurt, and heat.
  3. Put the pieces of fish in the sauce, cover and cook for cca. 10 minutes. Add salt and pepper to taste. The fish curry goes well with rice.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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