Spiced Hoki Coconut Chowder with crusty bread. An easy and warming recipe for winter.

Spiced Hoki Coconut Chowder with Crusty Bread

This delicious and warming chowder is the perfect balance of flakey hoki, creamy coconut and vibrant spices, served with a side of crusty bread smothered in butter. Made in one pot, it’s a simple meal you’ll be enjoying on repeat during the cooler months.
25 mins
4 people


  • 2 tablespoons olive oil

  • 1 small onion, finely diced

  • 1 clove garlic, crushed

  • 2 teaspoons ginger, finely grated

  • 2 tablespoons Indian spice mix

  • 1 tablespoon plain flour

  • 750mls fish stock, hot

  • 400mls coconut cream

  • ½ cup corn kernels

  • 720g Hoki Fillets, cut into bite-sized pieces

  • 2 cups baby spinach leaves, roughly chopped


  • 2 tablespoons parsley, chopped

  • salt and pepper

  • 1 loaf crusty bread

  • butter


  1. In a large saucepan, heat olive oil over a low heat, add the onion, garlic and ginger and sauté until soft and fragrant.

  2. Add the Indian spice mix and flour to the pan and cook for 2 minutes until it forms a vibrant sandy texture, then add the hot fish stock and simmer for 5 minutes to thicken.

  3. Once the spice mixture has thickened, add the coconut cream, corn and hoki pieces and cook 2-3 minutes until the hoki is white and tender. Stir in the spinach leaves just before serving.


Spoon the spiced chowder into 4 bowls, sprinkle with chopped parsley then season with salt and pepper. Serve with a side of warm crusty bread and butter.


This is a delicious and affordable dish to feed a crowd! Simply double the mixture and serve with extra bread or add a side of coconut rice.

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