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Quick Fish Curry
Quick Fish Curry.jpeg


Heat a large non-stick frying pan to a medium heat.  Add the onion and garlic and cook gently until softened.


Add the garam masala, turmeric, fennel seeds, ginger and ground cumin.  Cook for a further couple of minutes.


Add the coconut milk and reduce the heat to a simmer for 3-4 minutes.


Add the fish and cook for a further 5-10 minutes until tender, stirring occasionally.


Just before serving stir in the coriander and serve with the fresh green chilli sprinkled over the top. Great served with rice or a naan bread

Tip: if you don’t have turmeric and garam masala – use 1 ¼ tbsps. of curry powder

Serves 2
Prep time: 5 minutes
Cooking time: 15-20 minutes


Per portion

Calories: 194

Fat: 3.4g

Saturates: 0.6g

Carbs: 14.1g

 of which sugars: 8.9g

Fibre: 1.7g

Protein: 29.7g

Salt: 0.70g


• 300g white fish cut into large chunks

• 220ml coconut milk

• 1 medium white onion, peeled and finely chopped

• 1 tbsp garam masala

• 1 tsp turmeric

• ½ tsp fennel seeds

• 1 tsp ground cumin

• 1cm piece of fresh root ginger, peeled and grated

• 1 clove of garlic, peeled and finely chopped

• 1tbsp fresh coriander, chopped

• ½ green chili deseeded and finely diced

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