Quick fish curry

It can be easy to dismiss making a curry as just too much trouble when you're tired, but this quick fish curry does exactly what it says on the tin! A great, quick and easy mid-week dinner that'll fire you up.

  • 30 mins cooking
  • Serves 4
  • Print


Quick fish curry
  • 750 gram firm white fish, chopped coarsely
  • 1 long red chilli, chopped finely
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 medium (150g) brown onion, sliced thinly
  • 1 tablespoon finely grated fresh ginger
  • 2 clove garlic, crushed
  • 1 tablespoon mild curry paste
  • 140 millilitre can coconut cream
  • 1/2 cup firmly packed fresh coriander leaves
  • 1 lime, cut into wedges


Quick fish curry
  • 1
    Toss the fish in combined chilli, juice and salt.
  • 2
    Heat the oil in a medium frying pan; cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
  • 3
    Add coconut cream, bring to the boil. Reduce heat, simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for about 5 minutes or until fish is just cooked through.
  • 4
    Sprinkle fish curry with coriander leaves, add lime wedges. Serve with rice, if desired.

More From Women's Weekly Food