Fried fish & tomato curry

Fried fish & tomato curry

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(40 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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2nd May, 2013
Wow. Absolutely delicious!!! Changed a couple of things. Used one tablespoon of Pataks korma paste..not the 3 that's recommended. 200ml of coconut milk. Fresh tomatoes are too expensive and tasteless this time of year so I used a can of plum tomatoes(31p). I chopped the coriander stalks and put those in with the coconut milk. Used haddock loin and fried till quite crispy and golden. Plenty of fresh coriander in at the end. Served with basmati rice and naans. We loved, loved, loved it.
21st Feb, 2013
What do you do with the rest of the flour ?? 6 tbsp is an awful lot to just dust the fish with ?
19th Feb, 2013
I'm amazed nobody has said how hot this recipe was. We've just finished it & we like hot food but all of our mouths are on fire.. Spoiled it a bit. Might try it with tikka paste rather than madras as this can be the only explanation.
26th Jan, 2013
Beautiful! Loved the freshness of the sauce - using fresh toms made a lovely change from the tinned variety (although more expensive). I used the solid creamy part of the tinned coconut milk only (from a 300g tin) and cod loin for the fish. Turned out so moist and lovely! You could definitely make it with chicken too, although I would be inclined to stick to the fish. It just works so well. This will now be a favourite in our house! Next time I might add some prawns and give it a kick with some chilli - the only thing I thought slightly lacking although that could be due to me using tikka masala paste rather than madras...
21st Oct, 2012
THIS IS JUST AMAZING!!! I use a tin of chopped tomatoes along with a couple of large tomatoes and wizz them up with the garlic and ginger. VERY flavoursome and moreish! Made it several times and is definitely high on the list of our favourites!! HIGHLY RECOMMENDED!!!
25th Aug, 2012
Really tasty. used fresh cod loins & they melted in ur mouth. have made something v similar b4 from Jamie olivers site. Nxt time might just use a tin of chop toms instead. Will make again.
17th Aug, 2012
Loved this really tasty and authentic and very simple to make, maybe just one onion next time round.....
17th Aug, 2012
Lovely, authentic tasting curry which is really quick and easy to make. Used cod for the recipe, but for a slightly healthier version, I just cut into chunks and warmed through in the sauce. Also tastes great with chicken.
21st Jul, 2012
Really enjoyed this dish - easy, tasty, good for you and a little bit different to our usual midweek fare.
Frantic Flapjack
10th Jul, 2012
Definitely one for the binder. Quick to make and tasted delicious. I also added a tin of chickpeas for extra protein. Served with the sag aloo on this site.


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