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

One-pot coconut fish curry

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(17 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal354
  • fat23g
  • saturates16g
  • carbs13g
  • sugars7g
  • fibre5g
  • protein22g
  • salt0.6g
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  • 1 tbsp sunflower oil, vegetable oil or coconut oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped



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

  • 1 large garlic clove, crushed
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp chilli flakes
  • 400ml 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 –…

  • 390g pack fish pie mix
  • 200g frozen peas
  • 1 lime, cut into wedges



    The same shape, but smaller than…

  • yogurt and rice, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

  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.

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Comments, questions and tips

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danny farquhar's picture
danny farquhar
23rd May, 2020
This dish is awful, it's bland and watery. I added a few extra spices and creme fraiche with potato to try and thicken it up but it was still inedible
LibrarianGoddess's picture
19th Mar, 2019
This was delicious! I made it with Quorn pieces, and also swapped the onion for, er, sweet potato ... not the most obvious substitution, but it was what was in the veg basket ;-) It turned out absolutely brilliantly. I would agree it is a bit on the oily side: I used 1/2 tbsp of oil, but even so there was a surprising amount of oil visible on the plates after we'd finished. I'd suggest using just a splash of oil to get things started, as adding the coconut milk later gives you all the liquid you need.
14th Jun, 2018
I did this using 700g chowder mix from the fish monger, it had nice big chunky pieces of fish. I also used a whole chilli instead of the flakes. My 6yr old grand daughter said it was the nicest dish ever; my daughter, husband and I loved the mild spicy flavour, and how easy it was to cook. Definitely will do again but might use even more chowder mix, as we all loved it so much.
Frantic Flapjack
27th Mar, 2018
This recipe is pretty awful. First of all, it's not a curry - more like a soup. I used a pack of Tesco fish pie mix. The smoked haddock was neon yellow and the colour leached into the sauce. The finished dish had a film of fat over the top of it. This, combined with the colour made the dish inedible for me. There are plenty of good fish curry recipes out there. This is not one of them.
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