Fish Curry

Recipes › Meat & Fish Curries › Fish Curry
Fish curry served in white bowl
Prep Time: 5 Mins Cook Time: 30 Mins Serves: 4 Print

Ingredients

  • Sustainable white fish fillets, skinned and cut into cubes — 600g
  • Oil (sunflower or own preference) - 2 to 3 tbsp
  • Onion - 1 large
  • Garlic - 1 tbsp
  • Ginger - ½ tbsp
  • Sashi’s Fish Masala - 1 heaped tbsp (adjust to taste)
  • Salt - 1 tsp (adjust to taste)
  • Turmeric - ½ tsp
  • Red chilli powder - 1 tsp (adjust to taste)
  • Passata sauce - ⅓ of 500 g carton or ½ tin chopped tomatoes
  • Water - 100 ml
  • Coconut milk - 100 ml

Cooking Method

  1. Heat oil in a pan and gently fry the onion for 10 to 12 minutes on medium heat until soft.
  2. Add the garlic and cook 1–2 minutes.
  3. Add Sashi’s Fish Masala, salt, red chilli powder, and turmeric; cook 1 to 2 minutes on low–medium.
  4. Add passata (or chopped tomatoes); stir-fry 3 to 4 minutes on medium heat. Add the water and coconut milk, cover, and simmer 3 to 4 minutes on low–medium.
  5. Add the fish chunks, stir gently, and cook 10 to 12 minutes on low–medium until the fish is cooked through.
  6. Finish with an extra ½ tbsp of Sashi’s Garam Masala to taste.

Points to Remember

  • Serve with rice and/or Chapatis/Naan.
  • Adjust the level of Sashi’s Fish Masala to taste.
  • You can shallow-fry the fish in oil for ~6 minutes before adding to the curry if you prefer a slightly crispy texture (then reduce the final cooking time to ~6 minutes).