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Coconut and Almond Fish Curry with Samphire

Preparation Time
15 minutes

Cooking Time
20 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free


  • 4 fillets of fish, chopped into chunks
  • 1 tsp. Lucy Bee Turmeric Powder
  • 3 garlic cloves, crushed
  • A pinch of Lucy Bee Himalayan Salt
  • Juice of half a lemon
  • 40g Lucy Bee Coconut Oil
  • 1 onion, chopped
  • 1/2 red chilli, seeds removed and chopped
  • 1 ½ tbsp. tomato puree
  • 50g Lucy Bee Creamed Coconut
  • 4 tbsp. ground almonds
  • 200g Greek yoghurt
  • 200ml vegetable stock
  • 115g samphire
  • A pinch of Lucy Bee Whole Black Peppercorns, ground, to season
  • To serve: brown rice, fresh coriander and chillies, optional


  1. In a bowl, add the fish, Lucy Bee Turmeric Powder, garlic, Lucy Bee Himalayan Salt and lemon and carefully mix together so the fish is coated, then set aside.
  2. In a frying pan, add the Lucy Bee Coconut Oil and onions on a medium heat and cook until soft.
  3. Add the chilli, tomato puree and Lucy Bee Creamed Coconut to the pan. Allow the Lucy Bee Creamed Coconut to melt then add the ground almonds, yoghurt and vegetable stock and stir until combined, then simmer for 5 minutes.
  4. Add the fish mixture to the sauce and simmer for 5 minutes or so, until the fish is cooked.
  5. Place the samphire in a pan of boiling water and cook for 2-3 minutes, or until tender. Drain well and season.
  6. Serve with rice, fresh coriander and sprinkle some chopped chillies over, for extra heat.

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