*This recipe is gluten-free according to industry standards

This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador...


  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tomatoes, finely chopped
  • 1 tbsp tomato purée
  • 400ml tin coconut milk
  • 1 lime, juiced
  • ½ orange, juiced
  • 250g  basmati rice
  • 600g skinless boneless snapper, cut into 5cm pieces (see cook’s notes)
  • a thumb-sized piece ginger
  • a small handful coriander leaves, finely chopped
  • 1 red chilli, finely sliced


  • STEP 1

    Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden. Add the garlic and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.

  • STEP 2

    Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 10 minutes.

  • STEP 3

    Meanwhile, put the rice into a pan and pour over 500ml of just-boiled water. Bring to the boil, cover and cook gently for 10-12 minutes or until the water has been absorbed. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.

  • STEP 4

    Put the fish into the sauce and mix well. Grate the ginger over the curry. Cover and cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the coriander and chilli. Serve immediately with the rice.

You can switch up the seafood, adding in prawns, tuna, swordfish or a piece of pollock in place of, or alongside, the snapper.

Check out more of our best fish curry recipes here...

Fish Curry with Coconut Milk

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