Fish, tomato and coconut curry with basmati rice

Fish, tomato and coconut curry with basmati rice

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  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

It’s easy to incorporate more fish into your diet with this delicious coconut curry.

Featured in
Winter recipes, Nutrition information


  • 2 tablespoons vegetable oil
  • 2 large brown onions, thinly sliced
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 tablespoons madras curry paste
  • 400g can diced tomatoes
  • 270ml can coconut milk
  • 650g firm white fish fillets, cut into 4cm pieces (see Notes)
  • 1/2 cup frozen peas
  • 1/4 cup fresh coriander leaves
  • Steamed basmati rice, to serve
  • Lemon wedges, to serve


  • Step 1
    Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 15 minutes or until softened and golden. Add garlic and ginger. Cook, stirring, for 2 minutes or until fragrant.
  • Step 2
    Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 1 minute or until combined. Add coconut milk and 1 cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly thickened.
  • Step 3
    Add fish and peas. Stir to combine. Cook, uncovered, for 10 minutes or until fish is cooked through. Stir in coriander leaves. Serve with basmati rice and lemon wedges.

  • High fibre
  • Low carb
  • Low sodium


  • 2958 kj


  • 27.6g

    Fat Total

  • 11.9g

    Saturated Fat

  • 5.1g


  • 43.3g


  • 86mg


  • 520mg


  • 66.4g

    Carbs (total)

All nutrition values are per serve


We used ling. You could use blue-eye or snapper fillets.

To add more greens to this easy fish curry, stir in 80g baby spinach leaves with coriander in step 3.

  • Author: Heidi Flett
  • Image credit: Guy Bailey & Andrew Young
  • Publication: Super Food Ideas



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