Creamy fish curry

Creamy fish curry

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(28 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

Nutrition and extra info

Nutrition: per serving

  • kcal425
  • fat11g
  • saturates6g
  • carbs53g
  • sugars4g
  • fibre2g
  • protein24g
  • salt1.6g
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  • 250g basmati rice
  • 3 heaped tbsp mild curry paste, such as korma
  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 chicken stock cube
  • 140g frozen fine green bean
  • 400g frozen coley, or other white fish, defrosted and chopped into fairly large chunks
  • ½ bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

  2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

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Comments, questions and tips

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15th Mar, 2020
Delicious, quick and easy what more could you want! I used mange-tout, didn't have curry paste used a couple of tablespoons of mild curry powder and added some crushed cardamon.
20th Feb, 2020
Delicious, perfect for when you are too tired to make a curry from scratch but are craving one! I might try it with prawns next time.
20th Oct, 2017
Recipe works well, v.nice and serves 4 easily. Used a yellow pepper instead of green beans. Like some of the other reviews I used frozen fillets (Alaskan Pollock) straight from the freezer without issue. On the rice front I allowed about 60g rice per person.
6th Jul, 2017
Kids love this so a great solution for a quick midweek dinner. I use fresh green beans and sugar snaps and sometimes baby corn. Asparagus is great too. Adding a fresh finely chopped green chili peps it up a bit, as does some coriander
17th Sep, 2016
Delicious, quick and very easy! I added a fresh green chili for a little extra kick, and a few mushrooms as they were sitting in the fridge needing to be used up. Will definitely be using this one again.
13th Jul, 2015
Used this recipe as the basis for a Goan Fish Curry. Fresh Basa fillet, "light" coconut milk and swapped the beans for tomatoes which I cooked at the beginning with the onion. Had a pouch of delicious "Onezy" green curry sauce so added that and the whole result was lovely and really quick and easy.
jadedermody's picture
11th Jun, 2015
Incredibly tasty. Will be defiantly making this again!
23rd May, 2015
Really tasty and easy to make. I also cooked the fish from frozen (didn't have time to defrost) and it worked fine.
9th Feb, 2015
Super quick and easy dish. Empty plates all around. I used a stronger paste as that is what I had and we like a hotter taste. I added a couple of handfuls of cherry tomatoes and used sugar snap peas. Also I used defrosted bits of fish so only left them in for a couple of mins to cook. Will definitely do this again.
21st Aug, 2014
Superb based on how quick, easy and economical it is!


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