Masala fish curry

Masala fish curry

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  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

From kitchen to table in 20 minutes, this hearty fish curry is sure to impress.

Featured in
Quick meals, Coles Magazine


  • 800g basa fillets, halved
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 500g jar Tikka Masala Simmer Sauce
  • 165ml can light coconut milk
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons lemon juice
  • 3/4 cup frozen peas
  • 1 spring onion, shredded
  • Mini naan bread, steamed rice, lemon cheeks, to serve


  • Step 1
    Pat fish dry with paper towel. Combine turmeric, coriander and pepper on a plate. Add fish and turn to coat. Heat oil in a frying pan on high heat. Cook fish for 1-2 mins, each side, until golden. Remove from pan and drain on paper towel.
  • Step 2
    Reduce heat to medium. Add masala sauce, coconut milk, lemon zest and juice. Bring to boil. Reduce heat to low and simmer for 5 mins, stirring occasionally.
  • Step 3
    Return fish to pan with peas and simmer for 5 mins, until fish is cooked through.
  • Step 4
    Top with onion. Serve with warmed naan bread, steamed rice and lemon cheeks.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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