Indian Fish Curry


  • 400g of White Fish
  • 1/2 Teaspoon of Turmeric
  • 1/4 Teaspoon of Chili Powder

For the Curry:

  • 2 Tablespoons of Coconut Oil
  • 1 White Onion
  • 1/2 Red Chili
  • 2 Cloves of Garlic, Minced
  • 1 Teaspoon of Fresh Ginger, Peeled & Finely Chopped
  • 1/2 Teaspoon of Chili Powder
  • 1 Teaspoon of Turmeric
  • 1 Teaspoon of Garam Masala
  • 1 Teaspoon of Ground Cumin
  • 1 Medium Courgette
  • 2 Cups of Stock (500ml)
  • 1/2 Tin of Chopped Tomatoes

This is the easiest fish curry you’ll ever make but you’d never know it. It’s got so much flavour from the fresh ginger and chili and gorgeous spices and you can use whatever type of white fish you like. I love how it tastes so fresh and light but still oozes comfort. Serve with fluffy quinoa and a sprinkling of fresh coriander.

Indian Fish Curry 5

Sprinkle the turmeric and chili powder evenly over the fish and set it aside.

Dice the onion. Add the coconut oil to a pot on medium heat and add in the onion. Cook for a few minutes until they start to soften. Finely chop the chili and add it to the pot with the minced garlic and fresh ginger.

Sprinkle in all of the spices and toss well. Continue to cook, lowering the heat if necessary until the onion is very soft.

Slice the courgettes into thin half circles and add them to the pot, toss well to coat them in the paste. Pour in the stock and chopped tomatoes and bring it to a simmer. Cook for about 10-15 minutes until thick.

While the curry is reducing, add a little coconut oil to a pan on medium heat and cook the fish for 2-3 minutes each side until lightly golden.

When the curry is ready, add the fish, cooking until cooked through. Serve with fluffy quinoa and fresh coriander.

2 Comments to Indian Fish Curry

  1. Lara Newton says:

    Gorgeous recipe but is 500ml water correct? I put in way less and it took a long time to thicken. Thanks x