Bring an easy, flavour-packed fish curry to your table. This quick recipe takes only 25 minutes total, with about 15 minutes of active cooking—ideal for busy weeknights.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Fish Curry
- Leftovers
- Recipe FAQs
- More curry recipes
- You might also like
- Rate it
- Fish Curry Recipe
Why this recipe works
The coconut-and-tomato sauce is creamy and bright, complementing delicate white fish without overwhelming it. The combination of Thai curry paste, tomatoes and coconut milk creates a balanced, aromatic sauce that’s comforting and fresh.
It’s a favourite for seafood lovers who want a fast, satisfying meal—the whole dish is ready in about 25 minutes. Serve with steamed rice, quinoa or warm naan for a complete dinner.
Ingredients to make Fish Curry
- Olive oil – for cooking.
- Black mustard seeds – add a nutty aroma when fried.
- Onion – chopped, for flavour and body.
- Garlic cloves – crushed or chopped.
- Thai curry paste – red, yellow or green, depending on your preference.
- Can of chopped tomatoes – for texture and tang.
- Coconut milk – creates a creamy sauce.
- Tomato paste – helps thicken and intensify tomato flavour.
- Green chilies – sliced, to add heat.
- White fish – haddock is used here; cod, tilapia, mahi mahi, halibut or snapper also work well.
- Salt and pepper – to taste.
- Chopped coriander – for garnish.
See the recipe card below for exact quantities.
Substitutions
- Spices: Add fresh ginger, turmeric, cumin, garam masala or chilli powder to customise the flavour.
- Protein: Swap the fish for shrimp, chicken, lamb or beef if you prefer.
Variations
- Spicy: Add fresh red chilli, cayenne or extra chilli powder for more heat.
- Deluxe: Stir in curry leaves or a squeeze of lime juice just before serving.
- Kid friendly: Increase the coconut milk to mellow the spice and omit the green chilies if desired.
How to make Fish Curry
Step 1: Prepare vegetables: chop the onion, crush the garlic, and thinly slice the chilies.
Step 2: Cut the fish into bite-size chunks and set aside.
Step 3: Heat olive oil in a pot. Add black mustard seeds and cook until they start popping.
Step 4: Add the chopped onion and garlic; cook, stirring, for 3–4 minutes until softened.
Step 5: Stir in the curry paste and cook for 2–3 minutes to release its aroma.
Step 6: Add chopped tomatoes and tomato paste; cook 2 minutes. Pour in the coconut milk and simmer 2–3 minutes. If the sauce is too thick, stir in ¼ cup water or broth to loosen.
Step 7: Add the fish and simmer gently for 4–5 minutes, or until cooked through. Season with salt and pepper, garnish with chopped coriander, and serve with basmati rice or naan.
Hint: Make sure the sauce reaches your desired consistency before adding the fish so the fillets don’t overcook.
Leftovers
Store leftover curry in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave; add a splash of water or broth if the sauce has thickened.
Recipe FAQs
White fish is ideal because it cooks quickly and has a mild, firm texture that pairs well with curry flavours. Haddock, cod, tilapia, mahi mahi, halibut or snapper are all good options.
Bitterness can come from overcooked spices, onion or garlic, or from certain fish that carry a bitter note. Excess turmeric or fenugreek can also add bitterness. If this happens, balance the flavours with a little tamarind paste or lemon juice.
More Curry recipes
- Aubergine Curry
- Thai Prawn Curry
- Butternut Squash & Cashew Curry
- Cauliflower Curry
- Cod Cauliflower Curry
- Potato Curry
- Prawn Curry
- Vegan Thai Tofu Curry
- 15-Minute Vegetable Curry
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Rate it…
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Fish Curry
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
- Salt and pepper, to taste
- Chopped coriander, for garnish
Instructions
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Prepare your veggies: chop the onion, crush the garlic and slice the chilies.
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Cut the fish into bite-size chunks.
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Heat olive oil in a pot and add the mustard seeds. Cook until they pop.
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Add onion and garlic; cook, stirring, for 3–4 minutes until soft.
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Stir in curry paste and cook 2–3 minutes.
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Add chopped tomatoes and tomato paste; cook 2 minutes. Pour in coconut milk and simmer 2–3 minutes. Add ¼ cup water if the sauce is too thick.
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Add the fish and simmer 4–5 minutes until cooked through. Season, garnish with coriander and serve with rice or naan.
Notes
Step-by-step photos: The post includes photos to guide you through each step.
Substitutions & variations: Refer to the sections above for ideas.
To store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently, adding a splash of water or broth if needed.
To freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Tip: To reduce fish aroma, marinate and sear the fish briefly before adding to the sauce. You can also prepare and freeze the sauce ahead of time and add fresh fish when reheating.
Tip: For a smoother sauce, blend before adding the fish.
Nutrition
Carbohydrates: 13 g |
Protein: 27 g |
Fat: 20 g |
Saturated Fat: 14 g |
Fiber: 3 g |
Sugar: 7 g
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