Chagos Coconut Fish

Description

This coastal curry channels the sunlit shores and seafaring spirit of the Chagos Archipelago, where ocean harvests meet island larder. Generations of cooks have simmered freshly caught fish in lush coconut-milk, perfumed with a gentle tempering of spices and leaves. The result is a bright, aromatic bowl that is light yet satisfying, silken yet lively with citrus. Balanced heat, soft sweetness, and a savory depth make this a centerpiece you can cook on a weekday and proudly serve to guests on the weekend.

Ingredients

• 500 g fish (firm white fillets, cut into 3 cm pieces)
• 400 ml coconut-milk (full fat, well shaken)
• 1 medium onion, thinly sliced
• 3 cloves garlic, finely chopped
• 2 cm knob ginger, grated
• 10 fresh curry-leaves
• 1 tsp turmeric
• 1–2 chili, slit (to taste)
• 1 lime (zest and juice, divided)
• 1 tsp salt, or to taste
• 1/2 tsp black-pepper
• 2 tbsp oil (neutral, for frying)
• 1/2 tsp mustard-seeds
• 1/2 tsp cumin-seeds

Preparation

1. Marinate: In a bowl, toss the fish with the juice of half a lime, salt, turmeric, black-pepper, and half the garlic and ginger. Cover and rest for 20 minutes in the refrigerator.
2. Prep aromatics: Keep the remaining garlic and ginger ready, and slice the onion. Shake the can of coconut-milk so it is homogenous.

Cooking

1. Temper: Warm the oil in a wide pan over medium heat. Add the mustard-seeds and cumin-seeds; when aromatic and starting to pop, add the curry-leaves and the sliced onion. Cook until translucent and lightly golden, about 5 minutes.
2. Build base: Stir in the remaining garlic and ginger, the turmeric, and the chili. Cook for 1 minute to bloom the spices without burning.
3. Simmer: Pour in the coconut-milk, scraping the pan to release fond. Season with a pinch of salt, then let it gently bubble for 3 minutes to marry flavors.
4. Poach: Nestle in the marinated fish pieces in a single layer. Simmer at a gentle burble until just opaque and flaky, about 6–8 minutes, depending on thickness. Avoid vigorous boiling to keep the sauce silky.
5. Finish: Stir in the zest of the remaining half lime, taste, and adjust salt and black-pepper. Let the curry rest off heat for 2 minutes.

Serving & Enjoyment

Spoon the curry over steamed rice or alongside warm flatbreads. Add a final squeeze of lime for brightness, and, if you like, sizzle a few extra curry-leaves in hot oil as a fragrant garnish. Each bite should feel creamy from the coconut-milk, clean and oceanic from the fish, and lifted by citrus and spice.

Pro Tips

• Select very fresh fish and pat it dry so it sears and poaches cleanly.
• Adjust warmth by increasing or reducing chili; slit chilies release heat steadily without overwhelming the sauce.
• Keep the simmer gentle; this protects the emulsion of coconut-milk and prevents curdling.
• Finish with small increments of lime and salt to fine-tune balance right before serving.

Make-ahead & Storage

You can marinate the fish up to 2 hours in advance. Refrigerate leftovers in a sealed container for up to 2 days; rewarm gently without boiling to keep the coconut-milk smooth.