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Curry in pot on table with rice in bowl and lime wedges

One-pot coconut fish curry

A star rating of 4.1 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook our easy one-pot curry in just half an hour, with only 5 mins prep. Serve with rice and yogurt, it's ideal for feeding the family quickly, on a budget. Or serve with cauliflower rice for a keto-friendly dinner.

  • Gluten-free
  • Healthy
  • Low carb
Nutrition: per serving
HighlightNutrientUnit
kcal352
fat25g
saturates15g
low incarbs13g
low insugars5g
fibre5g
protein22g
salt0.6g
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Ingredients

  • 1 tbsp oil
  • 1 onion , chopped
  • 1 large garlic clove , crushed
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 400ml can coconut milk
  • 390g pack fish pie mix
  • 200g frozen peas
  • 1 lime , cut into wedges
  • yogurt and rice (or cauliflower rice), to serve

Method

  • STEP 1

    Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent, so around 10 mins, then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins.

  • STEP 2

    Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting the flake, so around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yogurt and rice.

Recipe from Good Food magazine, March 2018

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A star rating of 4.1 out of 5.30 ratings
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