Super-quick fish curry

Super-quick fish curry

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(109 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, questions and tips

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3rd Jun, 2017
This tastes way better than it should for the amount of time and effort. Definitely don't hold back on the fish. The more the better
1st Apr, 2017
Can't believe how nice this was considering how long it takes to cook
9th Sep, 2016
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!
2nd Sep, 2016
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!
maggiebleksley's picture
27th Feb, 2018
Are you telling us how much naan bread we are allowed to eat, Peterinmalaga? I would have thought that would be up to the cook and those who are eating the meal.
17th Jun, 2016
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
19th Jul, 2016
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,
8th Jun, 2016
Can you freeze fish curry
19th Jan, 2018
Yes. Freezes perfectly
6th Mar, 2016
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


10th Dec, 2014
Can you freeze this once cooked?
goodfoodteam's picture
11th Dec, 2014
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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