Quick fish curry

Recipe from: 24 July 2015
recipe, easy weekday meal, curry

Ingredients 12
Servings 4
Time 00:10


  • 1
    large onion, chopped
  • 1
    large carrot, chopped
  • 1
    celery stalk, chopped
  • 3
    large courgettes, chopped
  • 15
  • 15
    red curry paste
  • 1
    thumb-sized piece fresh ginger, peeled and grated
  • 2
    large tomatoes, chopped
  • 50
    vegetable stock
  • 600
    firm white fish, cubed
  • 100
    coconut cream
  • jasmine rice to serve


Fry the onion, carrot, celery and courgettes in the oil until glossy. Stir in the curry paste and ginger and fry for another minute or two. Stir in the tomatoes and stock, and simmer for 5 minutes until a thick sauce forms.

Add the fish to the sauce and simmer slowly until cooked. Stir in the coconut cream and heat through – do not boil as the cream will curdle. Season to taste and serve with jasmine rice.

Words and image:
Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  easy weekday meal  |  curry

You might also Like


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.