Quick and Easy One Pot Fish Curry Recipe

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Looking for a CRAZY delicious fish curry recipe that’s easy, quick and made in one pot? Well you’ve hit the jackpot my friend! This week’s simple fish curry recipe boasts an incredibly comforting blend of spices that is not only easy to achieve, but one I guarantee you will use again.

Just like my roast fish supper, this is a one pan meal that you’ll enjoy again and again! Keep reading for tons of helpful tips, pictures and the easy step by step picture recipe…

After asking for your help to inspire me with recipe ideas – a lot of you (my wonderful readers. Yes, that’s you!) asked for fish recipes. It then occurred to me that you were absolutely right! There is a distinct lack of fish recipes here on Kitchen Mason and I’m going to rectify that here and now with this AMAZING fish curry!

I feel like my Our Family Favourites list (from my FREE midweek meal planning kit) could do with some fish recipes adding to it too.

It may not look the prettiest, but oh my life is it delicious! It’s packed FULL of protein thanks to the fish and lentils, and bags of flavour due to the incredible spice combo. Plus, who doesn’t love a good one pot meal?! Speaking of, I bet you’ll love my one pot lentil dahl too!

The only potential draw back is that fish can be a little expensive sometimes. My top tip here would be to keep an eye on local offers and stock up as and when. But please still make sure you buy responsibly and check that your fish has been sustainably sourced. We really need to look after our beautiful planet!

Why Is Fish Curry So Good?

There are tons of positives to this humble dish. Here are some that may tickle your fancy…

• It’s made in just 30 minutes
• Only simple cooking techniques required
• Made in just one pot
• Packed full of protein
• You can freeze leftovers for another day
• A super healthy meal
• Naturally gluten free

Variations and Ingredient Substitutions

Of course, not everyone likes the same thing. That’s what keeps life interesting! Here’s a few tips on what you can and can’t substitute.

• Don’t like coconut milk? You can substitute any milk (cows, oat, soya, almond etc) in equal quantities but mix it with 1 tsp of corn flour before adding to the curry.
• Can’t get/don’t like cod? Switch it out for any other firm white fish or even prawns.
• I don’t recommend substituting the spices for others as it’s a good balance for the dish. These are cheap though, and easily found in most supermarkets.
• Be careful with lentils – don’t substitute unless you are familiar with them. Different lentils require different cooking times, techniques and sometimes soaking. I used canned green lentils in this recipe to make your life as easy as possible!
• Not a coriander fan? You can use fresh parsley instead.

Other Curry Recipes You Might Like…

• One Pot Lentil Dahl
• Slow Cooker Vegetable Curry
• Sweet Potato Chickpea Curry
• CRAZY Easy Slow Cooker Chicken Curry
• One Pot Coconut Chickpea Curry
• Vegetable Thai Red Curry

Fish Curry Recipe Tips

• Taste and season as you cook. This is the easiest and most effective way of ensuring your food will taste great!
• Once you’ve added the fish, don’t stir too much. It is very delicate and will likely fall apart.
• Make sure you rinse the tinned green lentils in a sieve, until there are no more bubbles and the water runs clear, before adding them to the curry.
• Leftover ginger? Peel and mince as finely as possible then mix with freshly squeezed lime juice. Pop the mixture into a food bag, flatten and freeze. Now you can simply snap it and toss it in a pan whenever you need it!
• Prepare all your ingredients before you start cooking and read the recipe through to avoid making unnecessary mistakes.

Quick and Easy Fish Curry – Step by Step Picture Recipe

Here is what you will need to serve 4.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

• 1 tbsp Vegetable Oil
• 1 Onion, peeled and finely diced
• Salt & Pepper
• 1″ piece of Fresh Ginger, peeled and minced
• 2 Garlic Cloves, peeled and minced
• 1 tbsp Ground Coriander
• 1 tsp Cumin
• 1 tsp Turmeric
• 2 x 400g (14 oz) Tins of Coconut Milk
• 1 x 390g (13.75 oz) Tin of Green Lentils, drained and rinsed
• 550g Cod (1 lb 3.4 oz) , chopped into 1″ chunks *
• 15g (1/2 Bunch) of Fresh Coriander, chopped

Essential equipment

• Large Non Stick Frying Pan

*you can use any firm white fish or prawns.

Serve with cooked rice (any variety), naan bread or potatoes.

Instructions

First, heat your frying pan over a medium heat, then add the oil. When the oil is hot, add in the onion (x 1, peeled and finely diced) and some salt and fry until softened and translucent (around 5 minutes). Make sure you stir often to avoid it catching on the bottom.

Next add in the ginger (1″ piece, peeled and minced) and garlic (2 cloves, peeled and minced) and fry for 1 minute, just until it’s fragrant. If you need to add some more oil to the pan, go ahead.

Now it’s time for some serious flavour! Add in the ground coriander (1 tbsp), cumin (1 tsp) and turmeric (1 tsp) and cook for 1 minute.

Things should be smelling pretty great right about now! So let’s get saucy… add in the 2 tins of coconut milk (2 x 400g | 14 oz) and the green lentils. (1 x 390g | 13.75 oz Tin) Make sure you’ve rinsed them first!

Crank up the heat to high and bring it up to the boil…

Now things are boiling nicely, reduce the heat to lower it to a simmer and season with salt and pepper to taste. Keep things simmering for around 5 minutes until the sauce has thickened slightly.

Now it’s time for the star of the show – add in the fish (550g | 1 lb 3.4 oz) and mix very gently until everything is coated.

Then bring it all back up to the boil and simmer for 5 – 7 minutes until the fish is cooked through. It really won’t take long so keep an eye on things. Also, try not to stir too often as the fish is very delicate and will fall apart if poked and prodded too much!

Wow, that didn’t take long at all did it?! All that’s left to do is turn off the heat, check the seasoning (add more salt and pepper if you think it needs it) and gently stir through the coriander (15g | 1/2 bunch).

Jobs a gooden! Serve immediately either on it’s own, with some freshly cooked rice, naan bread or potatoes.

Have you made any of these recipes?

Will this glorious fish curry be making it’s way into your home? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Quick and Easy One Pot Fish Curry - Printable Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

With a perfect blend of spices, this hearty and comforting One Pot Fish Curry is super quick and easy to make. Ideal for midweek dinners and dinner parties alike!

Print

Ingredients

• 1 tbsp Vegetable Oil
• 1 Onion, peeled and finely diced
• Salt & Pepper
• 1″ piece of Fresh Ginger, peeled and minced
• 2 Garlic Cloves, peeled and minced
• 1 tbsp Ground Coriander
• 1 tsp Cumin
• 1 tsp Turmeric
• 2 x 400g (14 oz) Tins of Coconut Milk
• 1 x 390g (13.75 oz) Tin of Green Lentils, drained and rinsed
• 550g Cod (1 lb 3.4 oz) , chopped into 1″ chunks *
• 15g (1/2 Bunch) of Fresh Coriander, chopped

Essential Equipment

• Large Non Stick Frying Pan

Instructions

1. Heat the pan over a medium heat then add the oil.
2. Add the onion and some salt/pepper and fry for 5 mins until softened.
3. Add the ginger and garlic then fry for 1 min until fragrant. (Add more oil if you need to.)
4. Add the coriander, cumin and turmeric. Cook for 1 minute then add the coconut milk and green lentils. Season with salt and pepper.
5. Bring to the boil then reduce the heat and simmer for 5 mins until the sauce has thickened a little.
6. Stir well then add the fish. Bring back to the boil and simmer for 5-7 mins until the fish is cooked through.
7. Turn off the heat and gently stir through the coriander. Check the seasoning then serve immediately.

Notes

*you can use any firm white fish or prawns.

Serve with cooked rice, naan bread or potatoes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 76mgSodium: 193mgCarbohydrates: 16gFiber: 5gSugar: 2gProtein: 38g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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