Super-quick fish curry

Super-quick fish curry

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(82 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 (103)

babsfazekas's picture

This is great for how simple it is. I added half a cauliflower to give it more body, as my boyfriend wasn't having rice with it. Really satisfying on a rainy evening.

billywhizz's picture

Great. Making again tonight.
Very fast to make and a tastes great

wendy_darling's picture

Made the sauce with just a little water & simmered for 30 minutes till thick. Used Pataks balti paste and added some very lazy chilli. Used frozen cod and frozen prawns. Served with Uncle Bens microwave long grain & wild rice and garlic & coriander nan bread. Really nice, quick & easy midweek meal.

jmalanga1981's picture

Made this today and it was delicious however I did modify it a bit in that I added a good spoonful of tomato puree, a teaspoon of hot chilli powder, some pineapple chunks and I used frozen fish. As such I had to cook slightly longer than advised to ensure that the fish was cooked but it was delicious especially with the pineapple chunks which added just that extra bit of something.

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

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

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

very quick and easy

lucylove's picture

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

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

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

sue3anne's picture

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

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

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

vcrovato's picture

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


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