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Bringing you an Easy Fish Curry that is bursting with flavour! It is a quick recipe, with only 15 minutes of cook time – perfect for those busy weeknights.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
The coconut and tomato-based sauce is delicious alongside the white fish. It is also a recipe you can feel good about enjoying!
I am a huge fan of curries and seafood and love this Coconut Fish Curry combination! The total time to put this dinner together is only 25 minutes, making it perfect for when you’re in a time crunch.
Red Thai Fish Curry is great to enjoy alongside some rice, quinoa or naan bread. The warm flavours meld perfectly and will leave you wishing for more!
Ingredients to make Fish Curry
- Olive Oil – is used to cook up all of the delicious ingredients.
- Black Mustard Seeds – are common in India, giving off a sweet and nutty aroma when fried.
- Onion – not only gives a great flavour, but adds to the consistency of the curry.
- Garlic Cloves – add to the taste of this dish.
- Thai Curry Paste – You can use red, yellow, or green for this fish Thai curry. Your choice!
- Can of Chopped Tomatoes – gives a nice texture and flavour to this curry.
- Coconut Milk – is creamy and complements the other flavours perfectly.
- Tomato Paste – helps to thicken the sauce a bit while bringing even more tomatoey flavour.
- Green Chilies – add a nice spice to this curry.
- White Fish – I use haddock, but some other great choices are cod, tilapia, mahi mahi, halibut, or snapper.
- Salt and Pepper – is used to finish off the flavours of this dish.
- Chopped Coriander – is the perfect garnish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Spices – If you want to have more control of your curry flavour, you can add spices such as ginger, turmeric, cumin, garam masala, or chilli powder.
- Fish – If you prefer a different protein, just swap out the fish for shrimp, chicken, lamb, or beef.
Variations
- Spicy – For a spicer dish, add some fresh red chilli, cayenne pepper or chili powder.
- Deluxe – Try cooking with curry leaves or adding a squeeze of lime juice.
- Kid friendly – Adding a bit more coconut milk can help to bring down the spice levels. You may also try leaving out the green chiles.
How to make Fish Curry
Step 1: Start by preparing your veggies: chop the onion, crush and chop the garlic, and thinly slice the chilies.
Step 2: Chop the fish into bitesize chunks.
Step 3: Now heat olive oil in a pot. Add black mustard seeds and cook until they start popping.
Step 4: Add chopped onion and garlic, and cook, stirring for 3-4 minutes.
Step 5: Add curry paste and cook for 2-3 minutes.
Step 6: Now, add in the can of chopped tomatoes and tomato paste. Cook for 2 minutes, then add coconut milk. Cook for 2-3 minutes. If you feel your curry sauce is thick, add ¼ cup of water or broth and stir.
Step 7: Finally, add the fish and cook for 4-5 minutes or until cooked through. Serve curry warm, garnished with chopped cilantro. You can serve it with basmati rice or other rice and/or naan bread.
Hint: Be sure that your curry is the consistency that you want before adding the fish to avoid overcooking it.
Leftovers
Store leftover Thai red fish curry in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave.
Recipe FAQs
White fish tends to be the best for curry, as it cooks fast and have great texture and it’s generally on the cheaper side as well! White fish fillets often have a nice, firm texture with a mild flavour that doesn’t overpower the curry.
There are a few things that can cause White Fish Curry to become bitter. If you cook the spices, onion, or garlic too long, they can bring a bitter taste. Fish can sometimes be bitter in and of themselves due to bile. Too much tumeric or fenugreek can also cause this. If you do find your curry is bitter, you can try balancing it out with tamarind paste or lemon.
More Curry recipes
- Aubergine Curry
- Thai Prawn Curry
- Butternut Squash Curry
- Cauliflower Curry
- Cod Curry
- Potato Curry
- Prawn Curry
- Vegan Thai Curry
- Vegetable Curry
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Fish Curry
Ingredients
- 1 tbsp olive oil
- ½ tsp black mustard seeds
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tbsp Thai curry paste, red, yellow or green
- 400 g can chopped tomatoes
- 400 ml coconut milk
- 1 tbsp tomato paste
- 2 green chilies
- 600 g haddock, or other white fish, desired type
- Salt and pepper, to taste
- Chopped coriander, for garnish
Instructions
- Start by preparing your veggies: chop the onion, crush and chop the garlic, and thinly slice the chilies.
- Chop the fish into bitesize chunks.
- Now heat olive oil in a pot. Add black mustard seeds and cook until they start popping.
- Add chopped onion and garlic, and cook, stirring for 3-4 minutes.
- Add curry paste and cook for 2-3 minutes.
- Now add in the can of chopped tomatoes and tomato paste. Cook for 2 minutes, then add coconut milk. Cook for 2-3 minutes. If you feel your curry is thick, add ¼ cup of water.
- Finally, add the fish and cook for 4-5 minutes or until cooked through. Serve curry warm, garnished with chopped cilantro. You can serve it with rice and/or naan bread.
