Fish Curry

5 from 4 votes

A creamy coconut and tomato fish curry with Thai curry paste, garlic and green chilli. Chunks of white fish simmer in the sauce for 5 minutes. Ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

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

Chop the onion, crush and chop the garlic, and thinly slice the chillies.
Cut the fish into large bitesize chunks (about 3cm).
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 to 4 minutes.
Add curry paste and cook for 2 to 3 minutes.
Now add in the tin of chopped tomatoes and tomato paste. Cook for 2 minutes, then add coconut milk. Cook for 2 to 3 minutes. If you feel your curry is thick, add a splash (about 60ml) of water.
Finally, add the fish, cover and simmer gently for 4 to 5 minutes, until it is opaque and flakes easily. Serve warm, garnished with chopped coriander, 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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot or pan over a low heat or in the microwave, until piping hot. You may need to add some water to loosen the curry.

To Freeze: For the best texture, freeze the sauce without the fish for up to 3 months. Defrost in the fridge, reheat until piping hot, then add fresh fish.

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