Super-quick fish curry

Super-quick fish curry

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(87 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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Experienced cur...
20th Dec, 2015
In south India, fish curries are traditionally cooked in clay pots, so you made a fully authentic curry!
25th Mar, 2015
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!
19th Sep, 2014
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!
25th Aug, 2014
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 cur...
20th Dec, 2015
Madras curry is better with coconut milk - it's more traditional than vegetable stock.
26th Jun, 2014
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.
25th May, 2014
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.
9th May, 2014
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
4th May, 2014
Absolutely loved this recipe. Will definitely make this again. 5 stars from me
17th Apr, 2014
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


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