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

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  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 (100)

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

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

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

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

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

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

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

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.

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.


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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