Super-quick fish curry

Super-quick fish curry

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(83 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal191
  • fat5g
  • saturates1g
  • carbs9g
  • sugars6g
  • fibre2g
  • protein30g
  • salt0.54g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, chopped
  • 1-2 tbsp Madras curry paste (we used Patak's)
  • 400g can tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200ml vegetable stock
  • sustainable white fish fillets, skinned and cut into big chunks
  • rice or naan bread

Method

  1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.

  2. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

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Comments, questions and tips

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Comments (105)

csc2012's picture
5

This was amazing and so quick and easy to make. Also only used one pan so very few dishes. Will make this again, again and again. Replaced the stock with half a can of coconut milk. Just delicious!

peterinmalaga's picture

1 whole Naan contains 76g carbs. So if you eat Naan with this curry, you will not be able to eat more than 1 tenth of a Naan. That would not satisfy anybody. For this reason the recipe is very misleading. It would be much better to have an egg (or 3) as a starter and leave out the Naan. Much healthier, much more satisfying. It's a very useful recipe but also very misleading!

olivematuka's picture

help - am about to make this, but the recipe doesn't indicate how much fish?! ... or does it? do i just not see it? has this wine gone right to my head?
am assuming a pound or so?

rand a'lthor's picture

too much wine does do that to you lol,the recipe does indicate for 4 people
so calculate how much fish 4 people can eat and chuck it all in! thats what i did,

kitchenatdaves's picture

Can you freeze fish curry

johncolescarr's picture

Worked ok, but I used Patak Balti paste, which was a bit too mild and 400g tomatoes was a few too many, was more like a fish and tomato stew than a curry. Would be better with more spice and less tomato

IM100's picture
5

Does what it says on the tin - super quick, super easy and quite yummy. A perfect recipe for a lazy day.

Shanon43's picture

I cooked this recipe in a clay pot and loved the results!!  I recenly bought MEC pots and started cooking different  recipes. The best ever tasted one was fish curry.  Since MEC pots are unique; they are made of 100% pure clay, non-toxic and chemical free, they really cooks great.

Experienced curry cook's picture

In south India, fish curries are traditionally cooked in clay pots, so you made a fully authentic curry!

janscott1980's picture
5

It's a winner! A great basis for a recipe that you can take in any direction. I pureed the toms, onion, garlic and spices together before adding frozen fish and frozen spinach so i didn't need the stock. Easy AND delicious!

lizleicester's picture
5

Needed something really quick and was delighted how delicious this was. Used cod steaks and 1tbs of mild curry powder (no paste) and followed the recipe exactly. Avoiding carbs so 2 of us ate the whole lot!

moirawalter123's picture
5

My husband is doing the 5:2 fast day diet and I was looking for something different for him. This fitted the bill. I added a chilli and ginger and replaced the stock with coconut milk. He still had enough calories spare to have a small amount of rice. It was lovely.

Experienced curry cook's picture

Madras curry is better with coconut milk - it's more traditional than vegetable stock.

bikerbell's picture

Wasn't too sure that I was going to like this, but as it's low-cal and good for a 'fast' day I thought I'd give it a go.
I halved the recipe for 2 of us and after reading the comments, used very little stock. Luckily cod loin was on half price in Tesco today so I used 2 largish pieces. As I don't like hot curry I used 1tblsp korma paste and this worked well.
I would be more than happy to do this recipe again - a winner.

jeyleebean's picture
2.5

Found this recipe really quick and delish if you make a few changes.

1. Blend all the ingredients for frying as it thickens the gravy naturally so you do not need the stock. Onion, garlic & tomatoes. Add ginger if you like. Fry till it smells lovely. I added cinnamon powder as well.
2. I used Madras curry powder as I don't like sauces from jars. Add 3 tablespoons, mix with hot water to form into paste. Stir into pot. Add 1 tsp sugar and salt to your taste.
3. Add fish pieces and cover pot. Cook for at least 7 mins. Add 100mls coconut cream.Simmer for 3 mins. Garnish with coriander.

kirstycat's picture

This was so nice! Really easy to throw together for a week-night meal and tasted like I'd slaved over it for a lot longer than 10 minutes! Lovely with a spoon of crème fraiche on top and some basmati rice.

sarebearcarebear's picture

Absolutely loved this recipe. Will definitely make this again. 5 stars from me

joannemarie1982's picture
5

Lovely Recipe x my husband isn't a fish lover but he gobbled this down!! I read the comments before I cooked this and changed the recipe a little, I put 100ml of the stock and 100ml of light coconut milk x will have again x

tiddymoo72's picture
5

Lovely recipe! My husband wasn't keen on having fish in a curry but agreed to try it and really enjoyed it! I didn't use as much stock as the recipe states and added some cauliflower florets to it.Served with basmati rice and a naan. Yummy!

Mechef145's picture

Thank you for this recipe. I made some changes though. Added coconut milk instead of vegetable stock and just half the amount of oil. I used my non-toxic MEC pure clay pot to cook this recipe (best pot to cook any curry) and the flavor was unbelievably good and also all the nutrients stay in the food when cooked in clay pot. I got mine from mecware.US.

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Questions (2)

angela74's picture

Can you freeze this once cooked?

goodfoodteam's picture

Hi angela74 you could make the sauce and freeze that, then freeze the raw fish fillets separately. Defrost both when you want to finish the recipe, just pick up the method from step 2. Hope this helps

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