Easy yellow fish curry

Easy yellow fish curry

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  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Warm up with this easy yellow fish curry, served on steamed brown rice and topped with crispy fried shallots.

Featured in
Winter recipes, Coles Magazine


  • 1 tablespoon peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 2 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
  • 2 x 250g pkts Tilda Steamed Brown Basmati Rice
  • 1/2 cup coriander leaves
  • 1 tablespoon fried shallots


  • Step 1
    Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens.
  • Step 2
    Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
  • Step 3
    Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
  • Step 4
    Meanwhile, heat the basmati rice following packet directions.
  • Step 5
    Sprinkle curry with coriander and fried shallots. Serve with the rice.

  • High fibre
  • Low carb


  • 2860 kj


  • 32g

    Fat Total

  • 21g

    Saturated Fat

  • 10g


  • 43g


  • 52g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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