Super-quick fish curry

Super-quick fish curry

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(83 ratings)

Prep: 5 mins Cook: 10 mins


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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  • 1 tbsp vegetable oil
  • 1 large onion, chopped



    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



    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


  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 (105)

kimmah's picture

This recipe is brilliant. It was a hit at our family dinner this past weekend...I served it with basmati rice, garlicky green beans, homemade naan bread, kachumber salad and raita. I cannot wait to make it again. I used the recipe as a base and adjusted some of the ingredients as I felt was needed. I used Italian tinned tomatoes packed in puree, 2/3 of the stock and I did thicken it at the end with a cornstarch/tomato juice slurry. I also added a chopped zuchinni. The flavor was intense, (we substituted a mild curry as one of our members is not fond of very spicy), well rounded and tasted even better the next day. (I roughly doubled the amounts). Will definitely be making this again...and soon!

gillh007's picture

Once you have done this takeaways will be a thing of the past. Freezes well. I used frozen pollock.

Madsmoss's picture

Delicious and very easy! I used cod loin, added sweet potato and cauliflower and half a can of coconut milk. Amount of fluid perfect (no need to omit any of the stock - loads is absorbed int the sweet potato). Went down a trust with hubbie and 9 year old daughter.

vlatus's picture

Really tasty dish, even the children loved it! I had to use curry powder (tikka blend) as I didn't have paste, and I added a can of coconut milk instead of stock although I did add a vegetable stock 'stockpot' capsule. Lots of sauce, which we love. Definitely will be doing again!

Zoec1989's picture

LOVE this fish curry!!! Made loads of times now. I also add king prawns aswell as cod. I don't use as much stock either just add a little as you go. Also add a chopped chilli to spice it up a bit more as my partner likes his currys hot! Favourite mid week meal as its so quick too! We have basmati rice with ours.

ladodd88's picture

Lovely dish. Followed the recipe exactly and turned out delicious. There was a lot of sauce so next time I will reduce the amount to 100ml and add a little chilli.
Quick, easy and healthy dish. I will definitely cook again.

nastonia's picture

Made this recipe but with less stock & reduced down more to thicken, can always add more water to desired consistency, added chunks of red pepper for added texture & served with basmati rice with cumin seeds added to the water during cooking, was a lovely dish, tasty, low fat, easy to make

emmalouise23's picture

Well just had my fish curry and i have to say i was impressed, used alaskan pollock and it worked really well i also added a bit of corriander and cayenne pepper as i like it HOT!!! My side dish was whole green beans as i follow a Low Carb diet and i will be having this again it was YUMMY :)

emmalouise23's picture

I am cooking this for the first time for dinner tonight so i will comment again later :)

carpii's picture

This was very tasty. I made it with a huge piece of cod loin I bought.
I wasn't sure on the measurements on the madras paste (heaped or flat tablespoons?). In the end I used 2.5 flat tablespoons of pataks madras paste, and it was a good balance with just enough kick.

The sauce was definitely too thin though, even after adding cornflour. With the sauce form the tinned tomates, I'd only use 100ml of stock next time.

louisecaseley's picture

I love this basic dish. I add any peppers/mushrooms etc I have in the fridge and any white fish. I have even made this before with 'cook from frozen' fillets and it was still nice and very economical!

emilysenior's picture

Delicious! I added chickpeas, and the fish only took a couple of minutes to cook. I simmered the onions in the sauce for a few minutes to reduce the liquid a little.

helenprout's picture

I've done this several times now - it really is so easy and quick. I've used cod loin (when on offer in Tesco).

amicle's picture

Really easy to make, and cheap too if you use a different fish - I used coley and it was delicious.

billywhizz's picture

Just had this with cauliflower and Cod loin - really nice

vanillatimtam's picture

It was lovely even though I made a bit of a mess of it.....I'm going to try again and I'm sure it will be even better.

dutes8080's picture

Loved this and did it just as recipe except for the curry paste and added Balti instead of Madras to in deference to my wife who doesn't like her curries too hot. Served it with Turmeric pilau with golden onions and it went down a treat. Will very much do again and will try the pesto version. If it's half as good it will be most acceptable!

katehigginson1985's picture

quick easy exactly what it says on the recipe :)

rufushotz's picture

My girlfriend and I made this recipe recently. We substituted the cod with river cobbler and it worked deliciously well. We had to reduce the sauce quite a bit before serving. For that reason I would advise cutting the stock by 50%.

Otherwise a very delicious curry. Which was fast, but unlikely to be ready in 15 minutes as advertised ;)


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