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Fish Curry served with rice.
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5 from 1 vote

Fish Curry

This fragrant fish curry is rich, creamy, and packed with bold spices. Serve with fluffy rice for the ultimate comfort food!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Indian
Diet: Gluten Free
Servings: 4
Author: James Wythe

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
Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store leftover Thai Fish Curry in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water or broth to loosen the curry.
To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge and then reheat on the stove or in the microwave.
Tip 1: If you want to lessen the fishy smell that comes with cooking fish, you can marinate and then sear the fish first.
Tip 2: A great way to prep this ahead of time is to make the curry and freeze it. When you're ready to enjoy, thaw the sauce, heat it in a pan, and add in your fish!
Tip 3: If you prefer your curry a bit more smooth, you could blend it up before adding the fish.

Nutrition

Calories: 338kcal | Carbohydrates: 13g | Protein: 27g | Fat: 20g | Saturated Fat: 14g | Fiber: 3g | Sugar: 7g