Indian Fish Curry with Lime and Coconut Bananas

By Dixie Elliott

Indian Fish Curry with Lime and Coconut Bananas

Indian Fish Curry with Lime and Coconut Bananas. This fragrant fish curry is a simple meal to prepare. Use whatever firm white fish is available in the market and serve with fresh lime and banana to complement the Asian flavours.


Serves 4

1 tbsp vegetable oil

750g thick boneless fish fillets, cut into large pieces

¼ cup tikka masala curry paste

1 cup thick plain yoghurt

steamed rice, to serve

pappadums, to serve

limes wedges, to serve

lime and coconut bananas, to serve


1 Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Add a third of the fish and cook for 2 minutes on each side or until golden. Transfer to a plate. Cook remaining fish portions in remaining oil and transfer to plate.

2 Put curry paste, yoghurt and 1/3 cup water in pan and stir until well combined. Bring mixture to the boil. Return fish to pan. Spoon sauce over fish. Cook for 1–2 minutes.

3 To make lime and coconut bananas, slice 2 large bananas. Put the juice of 3 limes in a bowl. Add banana and toss until coated with juice. Put 1 cup desiccated coconut in a shallow bowl. Add half the banana and toss until coated with coconut. Transfer to a serving bowl. Coat remaining banana and transfer to bowl.

4 Serve fish with rice, pappadums, lime wedges and lime and coconut bananas.



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