Flavorful Fish Curry Recipe: Authentic Spicy Fish Stew Guide

Bringing you an easy Fish Curry bursting with flavour. This quick recipe has only 15 minutes of cook time, making it ideal for busy weeknights.

Recipe Difficulty – Very Easy

Why this recipe works

The coconut-and-tomato sauce pairs beautifully with white fish, giving a creamy, aromatic result. It’s a satisfying meal that’s quick to make and easy to customise.

This coconut fish curry comes together in about 25 minutes total, so it’s perfect when time is short. Serve it with rice, quinoa, or naan to soak up the sauce.

Ingredients to make Fish Curry

1. Olive oil – to cook the aromatics.
2. Black mustard seeds – provide a nutty, toasty note when fried.
3. Onion – adds sweetness and body to the sauce.
4. Garlic cloves – for depth of flavour.
5. Thai curry paste – red, yellow, or green will work; choose your preference.
6. Can of chopped tomatoes – brings texture and acidity.
7. Coconut milk – makes the sauce rich and creamy.
8. Tomato paste – helps thicken the sauce and intensify tomato flavour.
9. Green chilies – for fresh heat; adjust to taste.
10. White fish – haddock, cod, tilapia, mahi mahi, halibut, or snapper are good choices.
11. Salt and pepper – to finish.
12. Chopped coriander – to garnish.

See the recipe card below for quantities and full details.

Substitutions

• Spices – add ginger, turmeric, cumin, garam masala or chilli powder if you want more control over the spice profile.
• Protein – swap fish for shrimp, chicken, lamb, or beef if preferred.

Variations

• Spicy – add fresh red chilli, cayenne or extra chilli powder.
• Deluxe – finish with curry leaves or a squeeze of lime for brightness.
• Kid friendly – increase the coconut milk and omit the green chilies to lower the heat.

How to make Fish Curry

Step 1: Prepare the vegetables: chop the onion, crush and chop the garlic, and thinly slice the chilies.

Step 2: Cut the fish into bite-size chunks and set aside.

Step 3: Heat olive oil in a pot, add black mustard seeds and cook until they pop.

Step 4: Add the chopped onion and garlic and cook, stirring, for 3–4 minutes until softened.

Step 5: Stir in the curry paste and cook for 2–3 minutes to release the aromas.

Step 6: Add the chopped tomatoes and tomato paste and cook for 2 minutes. Pour in the coconut milk and simmer 2–3 minutes. If the sauce is too thick, add ¼ cup of water or broth and stir to loosen.

Step 7: Gently add the fish and cook for 4–5 minutes, or until just cooked through. Garnish with chopped coriander and serve warm with basmati rice or naan.

Hint: Make sure the curry has the consistency you want before adding the fish to avoid overcooking it.

Leftovers

Store leftover 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 needed.

Recipe FAQs

More Curry recipes

• Aubergine Curry
• Thai Prawn Curry
• Butternut Squash & Cashew Curry
• Cauliflower Curry
• Cod Curry
• Potato Curry
• Prawn Curry
• Vegan Thai Tofu Curry
• 15-Minute Vegetable Curry

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