Enjoy an easy, flavour-packed Fish Curry that’s ready in no time. This quick recipe has only about 15 minutes of cook time, making it ideal for busy weeknights.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Fish Curry
- 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-based sauce pairs beautifully with white fish, creating a creamy, well-balanced curry. The flavours are comforting yet fresh, and the recipe is something you can feel good about serving.
This Coconut Fish Curry brings together fragrant spices and seafood with minimal effort. From start to finish it takes about 25 minutes, so it’s perfect for evenings when you’re short on time.
Serve Red Thai-style fish curry with basmati rice, quinoa, or naan. The warm, aromatic sauce complements simple sides and makes a satisfying meal.
Ingredients to make Fish Curry
- Olive oil – for sautéing the aromatics.
- Black mustard seeds – add a nutty aroma when toasted.
- Onion – provides sweetness and body to the sauce.
- Garlic cloves – for depth of flavour.
- Thai curry paste – red, yellow, or green will work.
- Can of chopped tomatoes – gives texture and acidity.
- Coconut milk – adds creaminess and balances the spices.
- Tomato paste – helps thicken and intensify tomato notes.
- Green chilies – for heat; adjust to taste.
- White fish – haddock is used here; cod, tilapia, mahi mahi, halibut, or snapper are good alternatives.
- Salt and pepper – to finish.
- Chopped coriander – for garnish.
See the recipe card below for exact quantities.
Substitutions
- Spices – Add or swap in ground ginger, turmeric, cumin, garam masala, or chilli powder to fine-tune the flavour.
- Protein – Replace fish with shrimp, chicken, lamb, or beef if preferred.
Variations
- Spicy – Increase heat with fresh red chillies, cayenne, or extra curry paste.
- Deluxe – Add curry leaves and finish with a squeeze of lime for brightness.
- Kid-friendly – Use more coconut milk and omit green chilies to mellow the spice.
How to make Fish Curry
Step 1: Prepare the vegetables: chop the onion, crush the garlic, and thinly slice the chilies.
Step 2: Cut the fish into bite-sized chunks and set aside.
Step 3: Heat olive oil in a pot. Add black mustard seeds and cook until they begin to pop.
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 the chopped tomatoes and tomato paste. Cook for 2 minutes, then pour in the coconut milk and simmer for 2–3 minutes. If the sauce is too thick, stir in about ¼ cup of water or broth to loosen it.
Step 7: Gently add the fish pieces and cook for 4–5 minutes, or until just cooked through. Remove from heat and garnish with chopped coriander. Serve warm with 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 fish curry in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened.
Recipe FAQs
White fish fillets are ideal because they cook quickly and hold a pleasant texture without overpowering the sauce. Haddock, cod, tilapia, or snapper are all good choices.
Bitterness can come from overcooking spices, onion, or garlic, or from certain fish that have traces of bile. Too much turmeric or fenugreek can also cause bitterness. If needed, balance the flavour with a small amount of tamarind or lemon juice.
More Curry recipes
- Aubergine Curry
- Thai Prawn Curry
- Butternut Squash & Apricot Curry
- Cauliflower Curry
- Cod Curry
- Potato Curry
- Prawn Curry
- Vegan Thai Tofu Curry
- 15-Minute Vegetable Curry
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Rate it…
If you try this Fish Curry, please leave a star rating and a comment to share your experience. Feedback is always appreciated.
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
- Salt and pepper, to taste
- Chopped coriander, for garnish
Instructions
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Prepare the onion, garlic, and chilies.
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Cut the fish into bite-sized pieces.
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Heat oil, add mustard seeds and cook until they pop.
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Add onion and garlic and cook for 3–4 minutes.
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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, then add coconut milk and simmer. Thin with ¼ cup water if needed.
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Gently add the fish and cook 4–5 minutes until done. Garnish and serve with rice or naan.
Notes
Substitutions & Variations: See the sections above for options.
To store: Keep leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of water if needed.
To freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Tip 1: To reduce fishy odour, marinate and sear the fish briefly before adding to the sauce.
Tip 2: Make the sauce ahead and freeze; add fresh fish when reheating.
Tip 3: For a smoother sauce, blend before adding the fish.