Fried fish & tomato curry

Latest comments and suggestions

• lrigby1

  02 July 2012

  lrigby1 rated and commented on this recipe

  

  Absolutely fantastic! I have made it twice already and it has gone into my book of favourite recipes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PanClanger

  02 July 2012

  PanClanger rated and commented on this recipe

  

  I wasn't that impressed with this one, although my partner said he liked it. For me, the idea is nice but the taste was one-dimensional and rather disappointing, quite honestly. Won't bother with this again. I have a far nicer dish in my repertoire involving pollack steamed over spiced red lentils and I'll stick to that in future. Healthier too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AllieB

  02 July 2012

  AllieB rated and commented on this recipe

  

  I made this tonight (Monday) and both my husband and I thought it was delicious. I used fresh cod loin and it melted in the mouth. As we are both trying to lose weight I used reduced fat coconut milk and very little oil. I loved the fresh tomato puree and will definitely make this again. It would work equally well with chicken, beef or prawns.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kuifke

  03 July 2012

  Kuifke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pj

  05 July 2012

  Pj rated and commented on this recipe

  

  loved this, as did my 17 month old son. instead of tomatoes/ginger/garlic I used a 690g jar of passatta for quickness, 3/4 of a 400ml can of full fat coconut milk (discarding the watery liquid) and balti paste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Folrigger

  05 July 2012

  Folrigger rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  10 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  Definitely one for the binder. Quick to make and tasted delicious. I also added a tin of chickpeas for extra protein. Served with the sag aloo on this site.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• megar

  11 July 2012

  megar rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie

  21 July 2012

  Julie rated and commented on this recipe

  

  Really enjoyed this dish - easy, tasty, good for you and a little bit different to our usual midweek fare.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• oopla69

  17 August 2012

  oopla69 rated and commented on this recipe

  

  Lovely, authentic tasting curry which is really quick and easy to make. Used cod for the recipe, but for a slightly healthier version, I just cut into chunks and warmed through in the sauce. Also tastes great with chicken.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• F1madxxx

  17 August 2012

  F1madxxx rated and commented on this recipe

  

  Loved this really tasty and authentic and very simple to make, maybe just one onion next time round.....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• star

  25 August 2012

  star rated and commented on this recipe

  

  Really tasty. used fresh cod loins & they melted in ur mouth. have made something v similar b4 from Jamie olivers site. Nxt time might just use a tin of chop toms instead. Will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dionne

  21 October 2012

  Dionne rated and commented on this recipe

  

  THIS IS JUST AMAZING!!! I use a tin of chopped tomatoes along with a couple of large tomatoes and wizz them up with the garlic and ginger. VERY flavoursome and moreish! Made it several times and is definitely high on the list of our favourites!! HIGHLY RECOMMENDED!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalia

  26 January 2013

  Natalia rated and commented on this recipe

  

  Beautiful! Loved the freshness of the sauce - using fresh toms made a lovely change from the tinned variety (although more expensive). I used the solid creamy part of the tinned coconut milk only (from a 300g tin) and cod loin for the fish. Turned out so moist and lovely! You could definitely make it with chicken too, although I would be inclined to stick to the fish. It just works so well. This will now be a favourite in our house! Next time I might add some prawns and give it a kick with some chilli - the only thing I thought slightly lacking although that could be due to me using tikka masala paste rather than madras...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• messymonkey

  19 February 2013

  messymonkey rated and commented on this recipe

  

  I'm amazed nobody has said how hot this recipe was. We've just finished it & we like hot food but all of our mouths are on fire.. Spoiled it a bit. Might try it with tikka paste rather than madras as this can be the only explanation.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• messymonkey

  21 February 2013

  messymonkey commented on this recipe

  What do you do with the rest of the flour ?? 6 tbsp is an awful lot to just dust the fish with ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frannylou

  02 May 2013

  Frannylou rated and commented on this recipe

  

  Wow. Absolutely delicious!!! Changed a couple of things. Used one tablespoon of Pataks korma paste..not the 3 that's recommended. 200ml of coconut milk. Fresh tomatoes are too expensive and tasteless this time of year so I used a can of plum tomatoes(31p). I chopped the coriander stalks and put those in with the coconut milk. Used haddock loin and fried till quite crispy and golden. Plenty of fresh coriander in at the end. Served with basmati rice and naans. We loved, loved, loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• easy recipes fan

  31 May 2013

  easy recipes fan rated and commented on this recipe

  

  Very lovely fresh flavour and pretty straightforward to make too. I also really enjoyed how the fish turned out done this way. I would say, however, that the coconut gets pretty much completely lost in amongst the other flavours so, if you're wanting a coconut-ty one, this isn't it. I just served it with chapati but my husband did think it could have done with potato to give it more substance. All in all, with a few tweaks, one I would definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2248651/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp vegetable oil , plus 2 tsp
• 2 onions , thinly sliced
• 8 large vine tomatoes , roughly chopped
• 4 garlic cloves
• thumb-sized piece ginger , roughly chopped
• 3 tbsp Madras curry paste
• 165ml can coconut milk
• large handful coriander , finely chopped, plus extra sprigs to serve
• 500g pollack fillets, skinned
• 6 tbsp plain flour
• basmati rice , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 2 tbsp vegetable oil , plus 2 tsp
• 2 onions , thinly sliced
• 8 large vine tomatoes , roughly chopped
• 4 garlic cloves
• thumb-sized piece ginger , roughly chopped
• 3 tbsp Madras curry paste
• 165ml can coconut milk
• large handful coriander , finely chopped, plus extra sprigs to serve
• 500g pollack fillets, skinned
• 6 tbsp plain flour
• basmati rice , to serve

PER SERVING

432 kcalories, protein 30g, carbohydrate 33g, fat 19 g, saturated fat 7g, fibre 5g, sugar 9g, salt 0.8 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.