Quick Fish Curry

A delicious fish curry doesn’t have to be complicated. With just a few ingredients and a bit of time, you can create a wonderfully fragrant and flavour-packed meal. To make the dish, start by heating oil in a pan and add your favourite curry paste. Then, add diced onion, garlic, and ginger and cook until soft.

This quick fish curry is the perfect weeknight meal. It’s packed with flavour but comes together in just a few minutes.

Next, add the fish and cook until it is opaque. Finally, stir in some coconut milk and simmer for 5 minutes. Add fresh cilantro leaves and serve over steamed rice.

And best of all, it can be made with any type of fish. So whether you’re using up a leftover fillet or picking up some fresh seafood from the market, this curry is sure to please.

This quick fish curry recipe is perfect for a busy weeknight dinner. The best part is that it can be made with any type of fish, so you can use whatever you have on hand. Whether you’re feeding a family or cooking for one, this quick fish curry will be a hit. Enjoy!

A fragrant, mildly spiced curry made with tender fish and creamy coconut—ready in under 30 minutes.

Quick Fish Curry

Recipe by Stay at Home Mum

0.0 from 0 votes

A simple, flavorful fish curry cooked with aromatic spices and a tangy sauce — perfect for a quick weeknight meal.

Course: MainCuisine: IndianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

340

kcal

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tbsp vegetable oil

• 1 small brown onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp grated fresh ginger

• 1 tbsp curry powder (mild or medium)

• 400 ml coconut milk

• 400 g firm white fish fillets (e.g. ling, basa), cut into chunks

• 1 tbsp tomato paste

• 1 tsp lemon juice

• Salt and pepper, to taste

• Fresh coriander, to garnish (optional)

• Cooked basmati rice, to serve

Directions

• Heat oil in a large frying pan over medium heat. Add onion, garlic, and ginger. Cook until softened.
• Stir in curry powder and cook for 1 minute until fragrant.
• Add coconut milk and tomato paste. Stir well and bring to a gentle simmer.
• Add fish pieces to the sauce. Simmer for 6–8 minutes or until fish is just cooked through.
• Season with lemon juice, salt and pepper.
• Garnish with fresh coriander and serve hot with rice.

Notes

• Use canned coconut cream for a richer sauce.
• Add spinach or green beans for extra veg.
• Suitable for freezing—cool completely before freezing in containers.
• Swap fish for prawns or tofu for variation.
• Serve with naan or roti for a fuller meal.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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