Creamy fish curry

Creamy fish curry

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(12 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

Nutrition and extra info

Nutrition: per serving

  • kcal425
  • fat11g
  • saturates6g
  • carbs53g
  • sugars4g
  • fibre2g
  • protein24g
  • salt1.6g
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  • 250g basmati rice
  • 3 heaped tbsp mild curry paste, such as korma
  • 1 onion, thinly sliced



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

  • 400g can reduced-fat coconut milk
  • 1 chicken stock cube
  • 140g frozen fine green bean
  • 400g frozen coley, or other white fish, defrosted and chopped into fairly large chunks
  • ½ bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

  2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

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Comments (15)

lizleicester's picture

Used this recipe as the basis for a Goan Fish Curry. Fresh Basa fillet, "light" coconut milk and swapped the beans for tomatoes which I cooked at the beginning with the onion. Had a pouch of delicious "Onezy" green curry sauce so added that and the whole result was lovely and really quick and easy.

jadedermody's picture

Incredibly tasty. Will be defiantly making this again!

Emily_P's picture

Really tasty and easy to make. I also cooked the fish from frozen (didn't have time to defrost) and it worked fine.

ambertuesday's picture

Super quick and easy dish. Empty plates all around. I used a stronger paste as that is what I had and we like a hotter taste. I added a couple of handfuls of cherry tomatoes and used sugar snap peas. Also I used defrosted bits of fish so only left them in for a couple of mins to cook. Will definitely do this again.

psamiad1's picture

Superb based on how quick, easy and economical it is!

jah_mon's picture

Simple, quick & delicious! Used fresh green beans & monkfish but otherwise stuck to the recipe, yum!

archie182's picture

Absolutely lovely. Didn't have spring onion and used frozen mixed veg. Also cooked the fish from frozen. So simple. Will definitely be making regularly!

deanmoulder's picture

This is a fantastic mid week recipe.Delicious. I added an extra tablespoon of curry paste, and it gave it a bit of extra flavour, I would definitely recommend that others do the same.

Frantic Flapjack's picture

This was surprisingly good. I left out the frozen green beans and added mushrooms, peas and fresh tomatoes instead.

maryharr's picture

Easy to make everyone should try it delicous!

maryharr's picture

Easy to make everyone should try it delicous!

anneor's picture

This looks lovely. Must try it out today.

hannahspruijt's picture

Yummy :) nice for a quick dinner. I used mushrooms and broc instead of beans with pollock as that was what I had. Didn't give full mark as it's not as tasty as making a nice curry from scratch, but that's to be expected! Great for what it is; a nice quick, cheap and yummy way for us to get more fish in our diet.

alegre's picture

Delighted with how easy and tasty it is.

eleanormayo's picture

Loved this, was so easy and first time I have used this kind of frozen fish (i.e. buying it straight from the freezer). I did forget to defrost it so just put the whole fillets on top of the curry and broke up it up into smaller pieces once it was cooked through.

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