Quick fish curry
Chef DefneKitchen Studio chef · October 17, 2026Fish pieces poached in a tomato and Madras curry sauce, ready in about 15 minutes; use sustainably sourced fish.
5 minPrep
10 minCook
4Servings
191 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable oil1 tbsp
- Large onionChopped1
- Garlic cloveChopped1
- Madras curry paste1 tbsp
- Canned tomatoes400 g
- Vegetable stock200 ml
- White fish fillets (sustainably sourced)Skinned, cut into big chunks
- Rice or naan bread (to serve)
Method · 2 steps
- 1
Pour the oil into a deep pan, warm it and soften the onion and garlic over a gentle heat for about 5 mins. Stir in the curry paste and cook for 1-2 mins, then add the tomatoes and stock.
- 2
Bring to a simmer, drop in the fish and cook gently for 4-5 mins, until it flakes easily. Serve straight away with rice or naan.
