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Quick fish curry

This flavour-packed and low kilojoule comfort food fish curry is one of our favourite recipes. Make it for dinner this weekend, and don’t forget to consult WWF-SASSI’s green list to make sure you are shopping for fish sustainably.


1 tbsp coconut oil
½ onion, peeled and chopped
3 cloves garlic, peeled and crushed
1 tbsp ginger, peeled and finely chopped
1 small red chilli, seeded and finely chopped
2 tbsp medium curry powder
½ tsp yellow mustard seeds
½ tsp fennel seeds
600 ml coconut milk
1 tbsp sugar
300 g hake fillets (or other white fish), cut into 5 cm pieces
1 lime, juice
Salt and pepper

1. Heat the oil in a pot. Fry the onion, garlic, ginger and chilli for 3–4 minutes. Add the curry powder, and mustard and fennel seeds, and cook for 3 minutes, until the onion is soft.
2. Add coconut milk and sugar and bring to the boil. Lower the heat and simmer for 5 minutes, until sauce is slightly reduced.
3. Add the fish fillets and cook for another 10–12 minutes, until just done.
4. Season with lime juice, salt and pepper.

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