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Quick and Easy Fish Curry with Coconut Milk
Why Fish Curry?
Many years ago I worked in a typically English restaurant with an Indian. He wasn't actually a chef, but we decided to produce Indian curries on the menu, and he taught me how to cook and use Asian spices the way his mother had shown him in India. The dishes we cooked were not necessarily the dishes you would normally find in an Indian restaurant, but they were popular, and we enjoyed branching out a bit.
The skills and taste for hot and spicy food have remained with me, and in turn I have passed them on to my family who are all very creative in their cookery.
I recently make this curry for my grandchildren, who like spicy flavors but don't like anything too hot, and they all rave about it.
A Portion of Fish Curry With Lots of Vegetables
Do Give this Fish Curry Recipe a Rating, to Help Other People Decide on Whether to Use it
- 4 lbs. (2 kilos) White Fish, You can use any fish, so I use the cheapest white fish e.g. basa
- 2 Medium Onions
- 2 teaspoons Garlic and Onion Paste
- 2 - 3 teaspoons Fish Curry Paste, Depending how hot you want your curry: when cooked, taste it and add more for a stronger flavor
- 1/2 teaspoon Turmeric
- 1 tin Coconut Milk, (or use Coconut Cream or Powdered Coconut Milk)
- 2 teaspoons Chopped Fresh Coriander, Optional
- 3 medium - large Carrots, Fresh
- 2 - 3 tablespoons Peas, Frozen
- 2 tablespoons Green Vegetables, Cabbage, spinach, broccoli or even lettuce taste good and add nutrition
- 1 large Red Pepper
- 2 tablespoons Olive Oil, or other cooking oil
How to Make Your Fish Curry in Double Quick Time
- Peel the carrots and cut into fairly thin slices. Put them on to boil in a small amount of water, just covering them. So they will be boiling whilst you are preparing everything else.
- Heat the oil in a large frying pan whilst peeling and chopping the onions. Then fry the onions on a medium heat, so that they brown and sweat without burning. Stir them every now and then whilst preparing the other ingredients, and add the red pepper
- Chop the greens up fairly small and add them to the carrots making sure the water covers them.
- Cut the fish into pieces, either lengthwise or width wise, about 4 inches long (although precise size doesn't matter)
- Mix the Curry Paste with a little hot water from the carrots. Then mix it in with the coconut milk.
- Add the fish to the pan of onions on a very low heat, sprinkling all over with the turmeric. Cook for a couple of minutes, then add the curry and coconut mixture, the garlic and ginger paste and the frozen peas and the carrots and greens. Stir gently to mix the ingredients. The sauce should be fairly thick and creamy, If it looks a bit dry, add some of the vegetable water .
- The fish only takes about 5 minutes to cook from frozen, so make sure it does not fall to pieces from overcooking. Let the dish stand for a few minutes or more, so that the fish absorbs some of the flavors.
- Serve with rice (See video below if you are not sure how to cook rice)
This is the Fish Curry Paste I Use, But Any Similar Would Do
You Can Buy Fish Curry Paste From Most Asian Shops
Fish curry in various forms is so popular all over Asia that you can ring the changes with different fish curry sauces from different countries. The ones I use most are Sri Lankan.
How to Cook Rice - Jamie Oliver
Links to More Curry Recipes
- Recipe: Sweet Potato Coconut Spinach Curry
A delicious lip smacking and hearty curry recipe that packs in a lot of nutrition, using two super foods. Vegetarian and non-vegetarian options are equally scrumptious. Easy to make!
- How To Make Curry Puffs Recipe - Delicious Deep Fried Pastry Puffs with Curried Meat and Potatoes
Curry puffs are popular snacks in Singapore, Malaysia and Indonesia. They are not only delicious to eat but easy to make, too. Check out these curry puff recipes here.
- Curries: Stories, Tips, and Recipes
Curry is a blanket term used to describe a vast range of Asian spicy stewed dishes. There are many different styles of curries. Not all are hot. Get tips and recipes for curries here.