Super-quick fish curry

A low fat fish curry that’s ready in a flash, make sure you buy your fish from a sustainable source

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 191
  • fat 5g
  • saturates 1g
  • carbs 9g
  • sugars 6g
  • fibre 2g
  • protein 30g
  • salt 0.54g


  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1-2 tbsp madras curry paste (we used Patak's)
  • 400g can tomatoes
  • 200ml vegetable stock
  • Icelandic cod fillet, skinned and cut into big chunks
  • rice or naan bread


Make it mediterranean
Pesto Fish Stew Fry the onion and garlic until soft, then add the tomatoes and stock along with 2 tbsp red pesto. Bring to a simmer and cook the fish as left, throwing in a handful torn basil leaves just before serving with crusty French bread. Milder?
If you prefer your food a little milder, a less spicy curry paste, such as Korma, will work as well.


  1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.

  2. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Suggested recipes from this collection...