Fish Curry


  • 6 Tillapia fillets (or other white fish fillets)
  • 1 tbsp butter
  • 6 green onions
  • 1/4 c dry white wine
  • 1 370 ml can of coconut milk
  • 1/2 c raisins or dry currants
  • 1 tbsp freshly grated ginger
  • 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper


1.  Slice green onions on the diagonal into 1 inch lengths and set aside.

2.  Heat butter in a large non-stick skillet until it begins to foam.  Add fish to skillet in one layer and cook until fish just begins to brown.  Turn fish over in skillet and sprinkle with the green onions.  Cover and cook on low heat for about 6-8 minutes or until fish is opaque.

2.  Remove fish from skillet and set aside.  Turn up the heat and add the wine to the skillet.  Simmer for 2 minutes and then add all remaining ingredients except for the cilantro.  Bring to a boil, then turn the heat to low, cover skillet and simmer for 1-2 minutes.

3.  Add fish back to the skillet and spoon some of the sauce in the skillet over the fish fillets.  Sprinkle with cilantro and serve.

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