Coconut Kahawai Curry With Lime, Coriander Basmati Rice

Kahawai is a perfect match for the bold flavours in a curry.


  • 500gm kahawai fillets, cubed
  • 2 tbsp Lupi Extra Virgin olive oil
  • 1 tsp yellow mustard seed
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp crushed ginger
  • 1 tbsp sambal oelek
  • 2 tsp turmeric
  • 2 cups fish stock
  • 1½ cups Fia Fia coconut cream
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 lime, juice and zest
  • ½ red or green chilli, chopped thinly
  • 4 curry leaves
  • 2 tbsp coconut thread
  • Salt and white pepper
  • 2 cups cooked Basmati rice
  • ½ cup coriander leaf, to garnish
  • ¼ cup crispy shallots, to garnish


1. Heat oil in a pan over a medium-high heat, fry mustard, fennel, coriander, cumin seeds until they start to pop, add onions and sauté until onions are soft.

2. Now add ginger and sambal, cook for 2 minutes, add remaining dry spices and ½ the coconut thread and cook out for another minute.

3. Add fish stock, coconut cream, fish sauce, sugar, ½ fresh lime juice/zest, fresh chilli and a pinch of white pepper.
4. Heat and bring to a rolling boil, add the diced fish and curry leaves, simmer for another 5-10 minutes until fish is cooked.

5. Serve with basmati rice, remaining fresh lime & coconut thread, crispy shallots and coriander leaves.

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