🦀 Fish curry 🐟

This delicious and easy one-pot curried fish stew is packed with flavour. It’s ideal for dinner parties and feeding crowds, and is also great for making ahead of time. It makes a great al-desko lunch (if your office has a microwave) and you can also freeze it for future use.

Although it’s relatively quick and simple enough to make (just throw everything in a big pan and leave it to stew) for a mid-week meal, it really tastes best as a hearty and warming Sunday lunch or a long and lazy weekend dinner – and of course it’s perfect for Easter Friday!

You will need:

  • 1 bunch of spring onions (about 8 – 10)
  • 1 red chilli, de-seeded and finely chopped
  • 1 piece of fresh ginger
  • 2 pieces of lemongrass (optional)
  • 2 tablespoons of curry powder
  • 2 teaspoons of mustard (preferably the grainy kind)
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin seeds
  • 1 pinch of chilli powder
  • 1 bag of king prawns (frozen is fine)
  • 1 bag of frozen white fish (at least 6 white fish fillets)
  • 1 tin of coconut milk
  • 1.2 litres of vegetable stock
  • 1 lemon
  • 300g brown Tilda rice
  • 1 punnet cherry tomatoes
  • some popadoms, to serve
  • some yoghurt, to serve
  • some coriander, to serve
  • olive oil, salt and pepper


1. Deseed the chilli and peel the ginger, then finely chop them, the lemongrass and the spring onion (I find scissors helpful for snipping herbs).

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2. Drizzle some olive oil into a large saucepan on a medium heat, and stir in the ginger, chilli, lemongrass and spring onion along with the herbs and spices (cumin, chilli, turmeric, mustard and curry powder). Stir and fry for around 5 minutes until lightly golden.

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3. Add the frozen prawns and stir so they are coated, and let them thaw a little, then add around 1.2 litres of vegetable stock (just stir two stock cubes or gels in with 1.2 litres of hot water).

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4. Add in 300g of the Tilda brown rice (I used the wholegrain basmati and wild rice), then pop the lid on and let it all simmer for 10 minutes.

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5. Halve the cherry tomatoes and add them to the pan..

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6 … then add all of the white fish and pour in the tin of coconut milk. Add in some chopped coriander (but save some for serving). Simmer on a low heat for 30 minutes, stirring every now and then so nothing sticks to the bottom!

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7. After half an hour, have a taste and and season to perfecion with salt, pepper and lemon juice.

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8. Now just serve with a dollop of yoghurt and some coriander, and some popadoms for dipping and scooping!

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