Fish Curry

    1 hour 10 minutes

    This is an easy to make fish curry that uses all individual herbs and spices rather than a blend, meaning you can adjust the flavours or spice level to your personal taste.

    168 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 medium onion, diced
    • 1 clove garlic, minced
    • 2cm root ginger, grated
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon cardamom
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon salt
    • 2 fresh green chillies, seeded and diced
    • handful chopped fresh coriander
    • 1 tablespoon lemon juice
    • 2 (400g) tins diced tomatoes
    • 500g firm white fish fillets (e.g. cod), cut into chunks

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Heat the oil in a frying pan over medium heat. Place onion in the frying pan. Reduce heat to low and cook, stirring often, 15 minutes or until soft and brown.
    2. Mix the garlic and ginger into the frying pan. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric and salt. Stir in the green chillies, fresh coriander, lemon juice and tomatoes with juice, scraping up any brown bits from the bottom of the frying pan. Bring to a boil. Reduce heat to low then cover and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavours to blend.
    3. Return the sauce to a boil and place the fish in the frying pan. Reduce heat to low and cook 15 minutes, or until fish flakes easily with a fork.

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    Reviews in English (109)


    The addition of lemon juice meant the curry turned out terribly acidic, which was easily counteracted with some sugar and cream, though. If you want just a bit of a citrus-y flavour, a splash of lime juice would probably work a lot better. Overall, it's a good basic curry recipe to build on.  -  24 Jul 2011


    Altered ingredient amounts. the proportions of spices are excellent and this allowed for one to taste the different levels of flavour; one spice did not overpower the other. I had a 400g tin of crushed tomatoes and then chopped up some romas that needed using up. I added 4 cloves of garlic and although I did not double the spices, I heaped each amt. that the recipe called for. Only other spice addition was anise seed, which I like in fish dishes. I usually don't use coriander in Indian cooking because it tends to overpower the spices, so just pinched off a small handful and chopped. Added some turkish flat beans for a little more veggie, and served w/basmatic saffron rice. Thanks for this super quick and easy recipe!  -  29 Sep 2008


    Altered ingredient amounts. This was a wonderful way to get my picky husband to eat fish. Rather than use the extensive list of spices, I have a homemade curry powder mix I've made that gave this recipe a wonderful curry flavour. I threw in baby potatoes in the dish and let it all cook together. This is a family favourite now - we made it as often as we can get away with it. I highly recommend this taste!  -  29 Sep 2008