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Coconut fish curry with aubergine pickle

Coconut fish curry with aubergine pickle

Dip into The Bay Tree’s Awesome Aubergine Pickle for an added depth of flavour in this creamy fish curry


  • 800g firm fish fillets (such as pollock or haddock), cut into 6 cm pieces 
  • 1 tsp black peppercorns 
  • 1 tsp chilli powder 
  • 1 tsp turmeric powder
  • 120g shredded coconut 
  • 2 garlic cloves, roughly chopped 
  • 1 tsp tamarind paste 
  • 20g butter
  • 1 red onion, finely chopped 
  • 500ml coconut milk 
  • 350g Basmati rice 
  • The Bay Tree’s Awesome Aubergine Pickle


  1. Add the peppercorns, chilli powder and turmeric powder to a small frying pan and cook over a low heat for one minute, or until fragrant.
  2. Remove from the heat and place into a mortar, then add the coconut, garlic and tamarind. Use a pestle to grind into a paste.
  3. Add the butter in a large frying pan over a medium heat. Add the onions and cook for 8 minutes, or until softened. 
  4. Add the paste and cook for a further two minutes, stirring constantly.
  5. Add the coconut milk and stir until fully combined. Bring to the boil, then reduce the heat. 
  6. Add the fish and cook for another 10 minutes, or until the fish has turned white and is cooked through.

Serve with the rice, flatbread and a generous dollop of The Bay Tree’s Awesome Aubergine Pickle.

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Taste Buds MayJune24 front cover