Fried fish & tomato curry

Fried fish & tomato curry

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(43 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal432
  • fat19g
  • saturates7g
  • carbs33g
  • sugars9g
  • fibre5g
  • protein30g
  • salt0.8g
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  • 2 tbsp vegetable oil, plus 2 tsp
  • 2 onions, thinly sliced



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

  • 8 large vine tomatoes, roughly chopped
  • 4 garlic cloves
  • thumb-sized piece ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp Madras curry paste
  • 165ml can 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 –…

  • large handful coriander, finely chopped, plus extra sprigs to serve
  • 500g pollock fillets, skinned
  • 6 tbsp plain flour
  • basmati rice, to serve


  1. Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.

  2. Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.

  3. Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

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Comments, questions and tips

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31st Dec, 2018
I make this regularly and it always goes down well. Easy to make and very tasty.
22nd Feb, 2018
This is just so delicious. More so than I expected because I had very ordinary frozen "white fish fillets", red onions and tinned tomatoes which I added to the other ingredients but the end result was wonderful.
6th Jan, 2017
Great easy meal full of flavour. I used homemade vindaloo paste but cut the quantity and used coley as I couldn't get pollack. We scored it 8.5/10
daisymabel's picture
29th Sep, 2015
Chose this recipe as we have a glut of tomatoes from the allotment that need using up. Used pataks tikka masala paste as that's what I had in but everything else was as recipe said. It was simple, quick, tasty and a great midweek tea. Froze half the sauce as only feeding 2 people.
2nd Nov, 2014
Really tasty midweek meal. Used a bit more coconut milk and let it reduce down for. While. Was beautiful with the fish
3rd May, 2014
Wonderful! I had never made fish curry before prior to this one, and I really wanted to reproduce a worthy imitation of a tomato based fish curry we had eaten in an Indian restaurant abroad. I would definitely recommend this recipe, it is excellent, not overly spicy but absolutely delicious. I changed a few things too, I used a can of tomatoes and 200ml of coconut milk, 3 tablespoons of Patak korma paste, and 3 heaped teaspoons of sugar. I couldn't find pollock in my local shop so I had to use cod instead. For sure I will be making this again very soon!
22nd Mar, 2014
Very nice, I used a can of tinned tomatoes (drained slightly), not as much madras paste (2 tsp was enough) and a spoonful of sugar to sweeten it a bit. I didn't have coconut milk so used coconut cream watered down slightly instead and used more than 165ml. Turned out lovely.
3rd Nov, 2013
I'd give this 5 stars. A really nice different flavour with the blended tomatoes. I added a hand fill of green beans and a bit more coconut milk than suggested so it was more saucy :) Really quick and easy too.
7th Sep, 2013
Incredible! So tasty and so easy to make!! Substituted a few things I didn't have - like no ginger, and a selection of spices (garam masala, curry powder, cumin, ground corriander, etc) instead of curry paste - but still so tasty! I'm excited to eat the rest for lunch tomorrow!
31st May, 2013
Very lovely fresh flavour and pretty straightforward to make too. I also really enjoyed how the fish turned out done this way. I would say, however, that the coconut gets pretty much completely lost in amongst the other flavours so, if you're wanting a coconut-ty one, this isn't it. I just served it with chapati but my husband did think it could have done with potato to give it more substance. All in all, with a few tweaks, one I would definitely make again.


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