Madras fish with turmeric & vegetable rice

Madras fish with turmeric & vegetable rice

(3) Rate it

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

It takes just 15 minutes to make this vibrant fish curry.

Featured in
Turmeric recipes, Quick meals


  • 500ml (2 cups) water
  • 240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
  • 1/4 teaspoon ground turmeric
  • 270g (about 2 cups) frozen vegetable
  • Salt & freshly ground black pepper
  • 1 1/2 tablespoons Madras curry paste
  • 2 teaspoons fresh lemon juice
  • 4 (about 150g each) firm white fish fillets (like silver warehou or ling)
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges, to serve


  • Step 1
    Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
  • Step 2
    Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
  • Step 3
    Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

  • Low kilojoule
  • Low sugar


  • 1803 kj


  • 10g

    Fat Total

  • 2g

    Saturated Fat

  • 30g


  • 416.85mg


  • 2g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Mullins
  • Image credit: Con Poulos
  • Publication: Australian Good Taste



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