Easy Fish Curry

easy fish curry-2

Easy Fish Curry

From Stonesoup
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My Irishman and I have been on a mission to eat more fish so we have been having a regular pescetarian Monday. This curry was inspired by one such Monday. I’ve found buying fish at our local farmers market makes fish cooking much more affordable and delicious. I’ve served it on a bed of cauliflower ‘rice’ (raw grated cauliflower) but you’re welcome to use steamed basmati rice if you prefer.

enough for: 2
takes: 15 minutes

450g (1lb) fish fillets, chopped into chunks
1-2 tablespoons garam masala
1-4 red chillies, chopped
1 can tomatoes (400g / 14oz), chopped
4 tablespoons whipping cream (35% milk fat)
1 bunch coriander (cilantro), leaves picked
cauliflower ‘rice’ or steamed rice to serve

1. Heat a few tablespoons of oil in a large frying pan (skillet) over a medium high heat.

2. Add the fish and brown for a few minutes. Then add the garam masala and chilli. Stir for a few seconds.

3. Add tomatoes and their juices. Simmer for about 5 minutes, or until the fish has cooked through.

4. Stir in cream and bring back to a gentle simmer.

5. Taste and season with salt and pepper. Serve on a bed of cauliflower ‘rice’ or steamed rice with coriander on top.


pantry-friendly – cream = coconut milk. skip herbs. frozen cauli rice.

vegetarian – replace fish with drained canned chickpeas (or home cooked chickpeas), lentils, tofu, tempeh, mushrooms or eggplant.

vegan – replace fish with diced eggplant. Will take longer for the eggplant to cook in the sauce, around 20 minutes. And replace cream with coconut milk.

dairy-free – replace cream with coconut milk. Butter or ghee could also be used instead of cream.

– use unsweetened coconut cream.

different herbs – if coriander (cilantro) isn’t your thing consider basil, mint, a handful of fresh curry leaves. Or just skip the herbs.

carnivore – replace fish with diced chicken thighs fillets or sliced steak or even some lamb. Adjust the cooking time as needed.

no garam masala – replace with a mild curry powder or loads of black pepper and a little ground cumin.

for cauliflower ‘rice’ – just grate raw cauli in the food processor or chop as finely as possible with a knife. I generally serve it cold with the hot curry on top.

more substantial (carb lovers) – serve with steamed rice or rice noodles instead of cauli ‘rice’.

more substantial (low carb) – add some cashews, macadamias or more fish.

more veg – simmer veg in the sauce before adding fish. Broccoli or cauli or snowpeas.

Waste Avoidance Strategy

fish fillets – freeze it.

garam masala / can tomatoes – keep in the pantry.

red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

cream – freeze it or use for another meal.

coriander (cilantro) – freeze it in a plastic bag.

cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.

Prepare Ahead

Just cook curry as per the recipe. Will keep in the fridge for 1 week or can be frozen. To serve, bring back to a simmer on the stove top. You can either freeze with the cauli rice / rice or keep them separate.

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