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  • Writer's pictureThe Wild Foodie

Smoothound Coconut Curry with Lemon Pilaf Rice

Updated: Jun 11, 2023

Smoothound is a strong flavoured fish and can be matched with other strong flavours. This is recipe is a version of a South Indian Coastal recipe that is generously spiced with a smooth coconut sauce that laps at the fish complimenting it and washing up spice on the tongue. Aside the taste, the reason that Smoothound is so perfect for this recipe is that is cylindrical and thick three centimetre (1 inch) steaks can be cut crossways through the fish. The single central bone adds flavour to the dish and helps hold the Smoothound steaks together. My fish was about a 6lb fish (Males only, the female always go back) and I had already cleaned and prepared it, in fact it had been in the freezer for about a month waiting for me to cook this recipe!

Smoothound Coconut Curry with Lemon Pilaf Rice Recipe

Smoothhound Curry Recipe
The Smoothhound


1 Whole Smoothound cut into 3cm steaks

2 Red Onions

1 White Onion

1 Yellow Pepper

8 – 10 Cherry Tomatoes

1 Can of Coconut Milk

2 Chicken Stock cubes

1 Red Chilli

1 Thumb sized piece of Ginger

6 Curry Leaves

1 Lemon

1 Star Anise

3 Green Cardamon Pods

½ Coriander Stick

1 Tsp of Mustard Seeds

½ Tsp Fenugreek Seeds

Tbsp of Cider Vinegar

Vegetable Oil

Smoked Maldon Salt

Black Pepper

Spice Mix

1 Tsp Coriander Seeds

1 Tsp Fennel Seeds

1 Tsp Cumin Seeds

1 Tsp Garam Masala

1 Tsp Turmeric

½ Tsp Smoked Paprika

From the Garden:

Small Bunch of Parsley

6 Bay Leaves

Two frying pans and a saucepan is required. In the saucepan add a little oil and get it on the heat. To this pan add the finely diced white Onion, Star Anise, Coriander Stick, Cardamon Pods and three of the Bay leaves. Season and gently fry until the onions are translucent and sweet. Once cooked top up with water add the two chicken stock cubes and a little more salt – this is the cooking water for the rice.

Meanwhile, take your Smoothound steaks and liberally season and then dust lightly with Turmeric, set aside.

Catch your own Smoothound with one of these great Sea Fishing Kits.

Dice your Red Onions and add them to a frying pan with a little Oil, Pinch of Salt and the remaining three Bay leaves. Lightly fry.

Two minutes later add your Fenugreek Seeds and Mustard seeds to the pan.

Finely dice your Chilli, dice your Yellow Pepper and slice your Tomatoes, once the onions are starting to look clear add the vegetables to the frying pan and fry as well.

OK, now to the spice mix. In a Mortar and Pestle add your whole seeds that’s the Cumin seeds, Fennel Seeds and Coriander Seeds give them a grinding and then add the remaining Spice mix ingredients that’s the Garam Masala, Turmeric and Smoked Paprika with a little more Salt and a good grinding of black Pepper. Once the veg is cooked add the spice mix and fry a little longer say 3 minutes or so, then add the coconut milk, cider vinegar and a can full of water. Allow the sauce to simmer.

The recipe seems complicated but really isn’t if you take it in these easy steps it is really just a series of assembly jobs and light frying!

About 5 or so minutes before the rice is ready heat up the second frying pan with a little oil in the pan add the fish to the very hot pan (you need the oil hot so the Smoothound steaks don’t stick). You want to quickly fry the steaks on both sides and get an instantly crispy coating on each side whilst only being half cooked in the centre. Once this is achieved add the steaks to the sauce and gently bathe them in it covering them completely but being careful to leave the steaks whole.

Once the rice is cooked drain and discard the spices and bay leaves. Add the juice of a lemon and the finely chopped Parsley and stir in.

Now plate a good portion of the Lemon Pilaf on to one side of the plate and a generous portion of the Smoothound Curry onto the other side of the plate. Garnish with a sprig of Parsley and some Lemon slices.

This coconut flavoured curry is robust and spicey a perfect match for this fish. The lemon Pilaf just carries the fish theme through and is absolutely delicious! Another fantastic recipe made from a seriously underrated fish!!

If you don’t fish then ask for it at your Fishmongers, its cheap and a great pair to strong flavoured sauces such as curry!

Get chefs knives and cookware from our Cooking and Dining shop.


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