Vegetable & Fish Curry

Thanks to the legends at Grown & Gathered (Matt and Lentil) for letting us feature their wonderful recipe here. This recipe pairs perfectly with Matt and Lentil's delicious organic wines from Minimum Wines - now on shelves at Cannings. We highly recommend this with a Minimum Wines white, such as the Colossus of Harry (2022 sauv blanc).

Prep Time

5 - 10 mins

Cook Time

1 hour 15 min



Vegetable & Fish Curry



  • Good olive oil
  • 7-8cm fresh tumeric, finely chopped
  • 1 bunch (about 12) green onions/shallots, finely chopped
  • Just the stems from 1 bunch of basil (we'd used most of the leaves in a different dish already!), finely chopped
  • 4 large garlic cloves, crushed
  • 2 teaspoons ground coriander seeds
  • 2 hot thai chillies, finely chopped
  • A big pinch of freshly ground black pepper
  • 3 pieces of lime skin, about 3-4cm long

The Rest

  • 300-400g Cannings Barramundi or Flathead
  • 400ml (1 can) of responsibly sourced coconut milk
  • Juice of 1 lime
  • 1 tablespoon unrefined sugar
  • A big pinch of unrefined salt
  • 1kg tomatoes, diced if they are large, if they are cherry tomatoes leave them whole
  • 2 medium zucchinis, cut into cubes
  • 1 medium sweet potato, finely sliced
  • 100g (roughly) pumpkin, finely sliced
  • 250ml (1 cup) responsibly sourced coconut water

To Serve

  • Fresh basil (any variety)
  • Rice (optional)


  1. Place a large pot over a medium flame. Add a a big splash of olive oil and all of the "paste" ingredients. Fry for about 5 minutes, stirring occasionally and adding oil as needed. Fry until fragrant and just starting to stick.

  2. Add a splash of coconut cream, lime juice, sugar, salt, and a handful of tomatoes. Fry for a further 10 minutes, stirring occasionally.

  3. Add remaining tomatoes, zucchini, sweet potato and pumpkin, fry for another 5 minutes.

  4. Add coconut water and remaining coconut milk, bring to the boil. Reduce to a summer, place the lid on and continue to simmer for about 30 mins - 1 hour, stirring occasionally.

  5. It should now be a bit soupy and have a nice oily layer on the top. Add fish and continue to simmer for about 2-3 minutes until fish is just cooked. Remove from the heat. Season to taste.

  6. Your curry should be soupy and super fragrant. Feel free to add more coconut cream or coconut water if it's not soupy enough for your liking! Serve as is or over rice and tear fresh basil over the top.

Pair with a beautiful Minimum Wines white wine, or even one of their light and delicious reds such as the 2022 Light Red. A red is a great option if you're upping the spice in your curry or if you're serving it in winter and want to go for a slightly more warming wine pairing.


The original version of this recipe appears here on the Grown and Gathered site:

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