Fish Curry


Prep Time: 5 Mins
Cook Time: 30 Mins
Serves: 4

  • Sustainable White Fish fillets, skinned and cut into cubes – 600g
  • Oil (Sunflower or personal own) – 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 box of 500g carton or ½ tin of chopped tomatoes)
  • Water – 100ml
  • Coconut Milk – 100ml
Cooking Method
  1. Heat oil in a pan and gently fry the onion for about 10-12 mins on a medium heat until soft
  2. Next add the garlic and mix into the onions and cook for further 1-2 mins
  3. Add Sashi’s Fish Masala, Salt, Red Chilli Powder and Turmeric into the mixture and cook for further 1-2 mins on low to medium heat
  4. Next add in the Passata or chopped tomatoes into the pan and stir fry for 3-4 mins on a medium heat. Add water and the coconut milk and let this simmer with lid on for 3-4 mins on low to medium heat
  5. Finally, add the fish chunks into the mixture, gently stir and cook for 10-12 mins on a low to medium heat until fish is thoroughly cooked
  6. Finally add a further ½ tablespoon of Sashi’s Fish Masala to taste
Points to Remember
  • Serve with rice and/or Chapatis/Naan
  • Adjust level of Sashi’s Fish Masala according to taste & Add sprinkle some at the end of cooking time
  • Note: You can cook the fish in oil for 6 mins before adding into the curry if you prefer a slightly crispy texture (Reduce final cooking time to 6 mins)