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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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
9th Mar, 2014
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!
12th Feb, 2014
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.
27th Jan, 2014
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!
5th Oct, 2013
Once you have done this takeaways will be a thing of the past. Freezes well. I used frozen pollock.
27th Sep, 2013
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.
30th Jul, 2013
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!
4th Jul, 2013
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.
15th Apr, 2013
Lovely dish. Followed the recipe exactly and turned out delicious. There was a lot of sauce so next time I will reduce the amount to 100ml and add a little chilli. Quick, easy and healthy dish. I will definitely cook again.
23rd Mar, 2013
Made this recipe but with less stock & reduced down more to thicken, can always add more water to desired consistency, added chunks of red pepper for added texture & served with basmati rice with cumin seeds added to the water during cooking, was a lovely dish, tasty, low fat, easy to make


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