This fish curry is so simple to make, and perfect for a quick and easy midweek meal. It’s ready in less than 30 minutes and its bursting with flavor.Making the curry from scratch is so easy, tastes fresher and you can make it as mild or as spicy as you want.
This curry can be made with any firm fish fillets or seafood. I made it with opah and it was great. I am going to make it with prawns next time. This curry sauce also will go well with chicken (in case you don’t like fish). You can serve it with boiled rice and naan. Enjoy!
Easy Fish Curry
For the curry:
- 1/2 cup onion, roughly chopped
- 1 cup tomatoes, roughly chopped
- 6 tablespoons fresh or frozen coconut, grated or chopped ( if you can’t find coconut you can use 1/3 cup coconut milk and less water)
- 2 garlic cloves, peeled
- 1/2 jalapeño, with or without seeds (or adjust to your taste); this will be mild spicy
- 1 tablespoon ginger, chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- Juice of 1 lime
- Salt and pepper to taste ( I used ~1/2 tsp salt and a pinch of black pepper)
For the fish:
- 1 lb fish; use any type of firm fish fillets (opah, cod, halibut, red snapper); i used opah
- 1 tablespoon olive oil
- 1/4 cup Water
- Handful of fresh coriander leaves
- Pinch garam masala to garnish (optional)
- Put all the curry ingredients in a food processor and blend to a thick paste, adding a splash of water if needed.
- Heat the oil in a heavy-based pan over medium heat. Add the curry paste and fry for 2-3 minutes until fragrant.
- Add the water, bring to boil and then add fish. You should have enough sauce to almost cover the fish.
- Cook for 5 minutes, or until cooked through, occasionally shaking the pan to distribute the curry sauce, carefully spooning the sauce over the fish. Careful not to break the fish.
- Garnish with coriander leaves and garam masala if using and serve with rice.