Fried fish & tomato curry

Fried fish & tomato curry

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(31 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal432
  • fat19g
  • saturates7g
  • carbs33g
  • sugars9g
  • fibre5g
  • protein30g
  • salt0.8g
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  • 2 tbsp vegetable oil, plus 2 tsp
  • 2 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 large vine tomato, roughly chopped
  • 4 garlic clove
  • thumb-sized piece ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp Madras curry paste
  • 165ml can coconut milk
  • large handful coriander, finely chopped, plus extra sprigs to serve
  • 500g pollock fillets, skinned
  • 6 tbsp plain flour
  • basmati rice, to serve


  1. Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.

  2. Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.

  3. Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

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Comments (21)

daisymabel's picture

Chose this recipe as we have a glut of tomatoes from the allotment that need using up. Used pataks tikka masala paste as that's what I had in but everything else was as recipe said. It was simple, quick, tasty and a great midweek tea. Froze half the sauce as only feeding 2 people.

fikmarshall's picture

Really tasty midweek meal. Used a bit more coconut milk and let it reduce down for. While. Was beautiful with the fish

emmmy's picture

Wonderful! I had never made fish curry before prior to this one, and I really wanted to reproduce a worthy imitation of a tomato based fish curry we had eaten in an Indian restaurant abroad. I would definitely recommend this recipe, it is excellent, not overly spicy but absolutely delicious. I changed a few things too, I used a can of tomatoes and 200ml of coconut milk, 3 tablespoons of Patak korma paste, and 3 heaped teaspoons of sugar. I couldn't find pollock in my local shop so I had to use cod instead. For sure I will be making this again very soon!

rebeccafoxley's picture

Very nice, I used a can of tinned tomatoes (drained slightly), not as much madras paste (2 tsp was enough) and a spoonful of sugar to sweeten it a bit. I didn't have coconut milk so used coconut cream watered down slightly instead and used more than 165ml. Turned out lovely.

Jenneil1's picture

I'd give this 5 stars. A really nice different flavour with the blended tomatoes. I added a hand fill of green beans and a bit more coconut milk than suggested so it was more saucy :) Really quick and easy too.

bethduckett1's picture

Incredible! So tasty and so easy to make!! Substituted a few things I didn't have - like no ginger, and a selection of spices (garam masala, curry powder, cumin, ground corriander, etc) instead of curry paste - but still so tasty! I'm excited to eat the rest for lunch tomorrow!

elisaponsele's picture

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.

frannylou's picture

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.

Messymonkey's picture

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

Messymonkey's picture

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.

nwindle's picture

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...

dionne43's picture

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!!!

bimbobaby's picture

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.

f1madxxx's picture

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

oopla69's picture

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.

bumblepest's picture

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

Frantic Flapjack's picture

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.

pammiejay's picture

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.

dishymummy's picture

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.

vivaves's picture

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.


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