Quick white fish curry

    55 mins

    This light, creamy curry makes a luxurious meal served with rice. Make it as mild or spicy as you like.

    4 people made this

    Serves: 4 

    • salt and freshly ground black pepper
    • 600 g skinless white fish fillets
    • 1 tablespoon vegetable oil
    • 2 garlic cloves, 1 thinly sliced and 1 crushed
    • 1 onion, finely chopped
    • 2 teaspoons curry powder (mild or medium)
    • 1 tablespoon tomato paste
    • ½ teaspoon sugar
    • 1 bay leaf
    • 250g long-grain rice like basmati, rinsed
    • 1½ tablespoons crème fraîche or sour cream
    • chopped fresh coriander leaves to garnish

    Prep:10min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:55min 

    1. Season the fish on both sides; cut each fillet into quarters.
    2. Heat the oil in a deep heavy frying pan with the sliced garlic. Cook over a moderate heat until the garlic is golden, then lift out and discard, using a slotted spoon.
    3. Sauté the onion in the oil for 5 minutes, or until transparent. Add the curry powder and crushed garlic. Stir for 1 minute, then add the tomato paste, sugar, bay leaf and 200 ml of boiling water. Stir, cover and gently cook for 15 minutes.
    4. Meanwhile, put the rice in a large saucepan with 420ml cups of water. Bring to the boil for 1 minute. Cover tightly with a lid, reduce the heat to low and cook for 10 minutes.
    5. Put the fish pieces in the sauce, cover, and simmer for 8–10 minutes, or until tender.
    6. Meanwhile, remove the pan of rice from the heat and rest, covered, for 10 minutes. Fluff with a fork.
    7. Carefully lift out the fish with a slotted spoon and place on a heated serving plate, along with some rice. Stir the crème fraîche or sour cream into the sauce and taste to check the seasoning. Remove the bay leaf. Pour the sauce over the fish, then garnish with coriander and serve immediately.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    My family loved this curry - very easy to make really tasty !  -  22 Apr 2011  (Review from Allrecipes AU | NZ)


    Simple curry for a week night and we enjoyed it. I added some green beans as it was simmering initially just because we like them! This would also be nice with chicken breast or prawns, quite adaptable. Depending on your curry powder, likely to be gluten free which is a bonus for us!  -  18 Dec 2012  (Review from Allrecipes AU | NZ)


    Very easy and very nice. Will do it again, I replaced yoghurt for sour cream  -  22 May 2015  (Review from Allrecipes AU | NZ)