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Super-quick fish curry

Super-quick fish curry

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(82 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

  • kcalories191
  • fat5g
  • saturates1g
  • carbs9g
  • sugars6g
  • fibre2g
  • protein30g
  • salt0.54g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped

    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

    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

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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 (99)

vanialre's picture

This was lovely and very quick to make. I used a tip left above and left out the stock. I used tikka masala paste as I'm not keen on hot curries. I used fresh haddock and threw in some cooked prawns at the end.

s_hilder's picture
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My family absolutely loved this. We used plenty of curry paste and only used coley, instead of cod. Even so, my 2 year old gobbled the lot up two days in a row. A big hit!

mighty_south's picture
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Although I can make my own curry paste I usually have a jar of Pataks in the cupboard as well. I used the Pataks Madras paste and followed the recipe but used cod loin instead of fillet. It is simple and delicious, however I would suggest leaving the sauce cooking for a little longer to thicken before adding the fish.

monkeymark34's picture

A green pepper is a good addition and we use Coley which is lower cost and just as good as Cod (just a slightly grey colour).

jacquir2's picture
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very quick and easy

lucylove's picture
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Lovely- my 7 yr old curry hater loved it. Of course I didn't tell him it was curry until he was nearly finished eating ;) I used Patak's Biriyani paste and mahi-mahi fish (almost like tuna)

njwilson121's picture
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I've done this many, many times, due to the fact that it's so quick! I've had it with the frozen Basics white fish (defrosted first), many times, and because the sauce absorbs the flavours, it still tastes good. The last time I had it was with haddock from the fish counter, and wow! It's bad because I've now been converted to more expensive fish! This recipe is highly recommended!

njs1974's picture

Really nice, simmered the sauce for 20 mins, and did not add the stock, used a half a bag of fruits de mer and a small piece of haddock.

sue3anne's picture
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Oh I also added a red pepper to bulk it up a bit, very tasty.

sue3anne's picture
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Delicious! I used Pataks Balti paste as that what I had in and also forgot to add the veg stock and was perfect without so prob will skip that next time too. Found I had to cook fish for longer than 4 mins but that may be my personal taste. Never had fish in curry before but will have this again, yum yum!!

greenpants's picture

added fresh chilli....very warming on a cold winter evening

Frantic Flapjack's picture
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Quick and easy to make but nothing special and very expensive if using cod

lindastead's picture

is it ok to make this recipe using frozen cod fillets?

buffduffdan's picture
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Left out the stock as other people had suggested. Nice curry, nothing that special but quick and easy!

vcrovato's picture
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Delicious and very easy recipe. Used cod fillets and prawns to make enough for 3 portions and served with cous cous - the cod almost completely disintegrated, but the prawns gave the chunky consistency that the dish needed. Still wonderful even after 2 days (although prawns have toughened in the reheating process).

suzieq7's picture

this is a fab recipe, I didn't change a thing as i'm a bit of a novice cook, but everything works and it's so good!

Highly Recommended

bridinb's picture
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Have made this curry twice now, followed other posters suggestions and added prawns, sweet potato and courgette. Just used medium curry powder but it was too hot so added some coconut milk and it is delicious! Takes longer to make with the added veggies etc but definitely worth it!

rachthecook's picture
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I probably over cooked the fish slightly but even still, i shan't be making this one again. Very watery and just generally not very exciting.

tomjcurry's picture
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Very good, I am making it for the second time tonight

clovellyhouse's picture
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I've made this curry twice and both times its been great. My husband has given this curry a ten out of ten as well. It took no time to make and it was also healthy.

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