World Cup recipe alert: Authentic Brazilian Fish Curry

Published Saturday, Jun 21 2014, 18:20 BST  |  By  |  Add comment
We're hooked to our TV screens with World Cup action and as beautiful Brazil's in the spotlight why not try one of its traditional dishes?

This recipe for a Brazilian fish stew is easy to make and simply delicious. It combines white fish with yummy spices and fresh veg for a supper that's full of exciting flavours.

Brazilian fish stew

© Brancott Estate

It comes courtesy of food writer Rebecca Seal,who created the dish for wine brand Brancott Estate and recommends a Sauvignon Blanc to compliment this. After all, it would be rude not to enjoy a nice tipple with this delightful dinner. Cheers!


  • Fish marinade:
  • 1 spring onion, finely chopped
  • Juice of ½ a lemon
  • Juice of ½ a lime
  • 1 thumb fresh ginger, peeled and finely chopped
  • 2 cloves garlic, minced
  • 250g MSC certified white fish (I use haddock), skinned and cut into chunks
  • Stew:
  • Vegetable oil
  • ½ onion, finely chopped
  • ½ green pepper, finely chopped
  • ½ yellow pepper, finely chopped
  • 50g fresh tomato, deseeded and finely chopped
  • ¼ teaspoon tomato puree
  • Approximately 200ml coconut milk
  • Handful of fresh coriander, finely chopped, plus a little more to garnish
  • Salt and freshly ground black pepper


1 Place the fish and marinade ingredients in a bowl and leave to marinate for 30 minutes.

2 Meanwhile, in a large, heavy-bottomed pan with a lid, heat a little vegetable oil gently. Add the onion, pepper and a pinch of salt, and sauté until soft, (for about 20 minutes). Don't allow to brown.

3 Next add the tomato and tomato puree, and cook for three minutes. Remove from the heat.

4 Take out about half the vegetable mixture. Place the marinated fish on top of the remaining vegetables, then place the rest of the vegetables back on top of the fish. Pour the marinade ingredients into the pan too.

5 Finally, add the fresh coriander and enough coconut milk to just cover. Return the pan to a low heat and gradually bring to a gentle boil (if you rush this, the coconut milk will split).

6 Place the lid on and simmer for 10 minutes or until the fish is just cooked. Remove from the heat again and taste, add more lime juice, salt and pepper, if necessary. Garnish with coriander leaves.

Prep Time

20 minutes

Cook Time

45 minutes

More World Cup treats to cook:
BBQ Chicken Wraps
Authentic Caipirinha Cocktail
Pulled Pork Buns
Vegetarian Brazilian Samba Rice Salad

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