Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Recipe

This Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut is a bright, comforting one-pan supper that manages to feel both lightly spiced and deeply satisfying. With tender white fish, creamy coconut milk, fresh spinach, and a warm Caribbean curry base, it is the sort of dinner that looks generous in the bowl yet comes together with very little fuss.

Estimated reading time: 6 minutes

Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Ingredients

• 4 x 120g large white fish fillets, skinless
• Juice of 1/2 lime
• 2 tbsp mild Caribbean curry powder
• 1 tbsp vegetable oil
• 3-cm piece of fresh root ginger, peeled and finely grated
• 5 spring onions, sliced, and a few slices reserved to garnish
• 2 garlic cloves, minced
• 1 Scotch bonnet chilli, finely chopped
• 1 red pepper, roughly chopped
• 1 tsp chopped thyme leaves
• 1 x 400g tin of coconut milk
• 100g baby spinach leaves
• A handful of coriander leaves, chopped
• Sea salt and freshly ground black pepper

Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Recipe

How To Make Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut

Season the fish: Rub the fish fillets all over with the lime juice, 1 teaspoon of the curry powder, and a generous seasoning of salt and black pepper. Set it aside while you make the sauce so the fish can absorb that first layer of flavour.

Start the sauce: Heat the oil in a deep frying pan with a lid over medium heat. Add the ginger, spring onions, garlic, chili, and red pepper, then cook for 5 minutes until softened and fragrant.

Add the curry powder and thyme: Stir in the remaining curry powder and the thyme, then cook for 1 minute. This brief step helps the spices release their aroma before the coconut milk goes in.

Simmer the coconut sauce: Add the coconut milk and simmer uncovered for 8–10 minutes, until the sauce thickens slightly. It should look glossy and smell rich, spiced, and warming.

Cook the fish gently: Add the fish to the pan and push it down into the sauce. Cover with the lid and simmer gently for 8–10 minutes, or until the fish flakes easily.

Finish with spinach and coriander: Sprinkle over the spinach and chopped coriander during the last couple of minutes of cooking. Once the spinach has softened in the steam, carefully push it down into the sauce between the fish fillets so they keep their shape.

Serve: Spoon the curry into warm bowls and serve with rice, finishing with the reserved spring onion slices for a fresh final touch.

Recipe Tips

Choose a firm white fish: cod or hake works particularly well because the fillets hold together in the sauce and do not fall apart too quickly. Ainsley specifically notes that a firm white fish is the best choice for this curry.

Keep the heat gentle once the fish goes in: a soft simmer is enough to cook the fish through without breaking it up. This is one of those dishes that rewards a light hand rather than aggressive bubbling.

Let the sauce reduce properly before adding the fish: The coconut milk needs those 8–10 minutes uncovered to thicken and concentrate; otherwise, the finished curry can taste flatter and thinner.

Tuck the spinach in carefully: The official method is smart here—letting the spinach soften in the steam first, then easing it into the sauce, helps protect the fish fillets from breaking apart.

Make It Your Own—Creative Twists

Add a few prawns: Ainsley himself suggests that prawns work well here if you fancy making the dish a little more generous. Add them near the end so they stay tender.

Use plain white rice or Rice ’n’ Peas: The official serving suggestion gives you both options, so you can keep things simple or make it feel more fully Caribbean, depending on the meal you want.

Swap the curry powder if required: If you cannot find Caribbean curry powder, Ainsley recommends using a mild Indian curry powder instead, which makes the recipe easier to cook from an ordinary UK supermarket shop.

What to Serve With Ainsley Harriott’s Caribbean Fish Curry with Spinach and Coconut

This curry is best served with something that can absorb the sauce properly. Ainsley recommends rice ’n’ peas or plain white rice, both of which work beautifully with the creamy coconut base and gentle heat of the curry.

If you want to round the meal out a little more, a crisp green salad or steamed greens on the side would keep the plate fresh without competing with the fish. The curry itself is already quite complete, thanks to the spinach, herbs, and red pepper in the sauce.

How to Store Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut

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Store any leftovers in an airtight container in the fridge for up to 2 days. Because the fish is delicate, it is best reheated gently over a low heat rather than boiled, so the fillets do not break up too much.

This is not the ideal recipe for freezing, as cooked fish can become a little soft once thawed and reheated. For the best texture, it is much better enjoyed fresh or the next day.

Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Nutrition Facts

• Calories: 390 kcal
• Protein: 31g
• Carbohydrates: 9g
• Fat: 25g
• Saturates: 18g
• Sugar: 5g
• Salt: 0.8g

Nutrition information is estimated per serving, excluding rice.

FAQs

Try More Ainsley Harriott Recipes:

• Ainsley Harriott’s Coconut Rice and Peas Recipe
• Ainsley Harriott Beer-Battered Fish and Chips Recipe
• Ainsley Harriott Bahamian-Style Prawn & Coconut Fritters with Calypso Sauce Recipe