You guys, this fish curry is perfect for WFH days… you know, the kids are hungry, you’ve been on the laptop for the last few hours and you want something quick and easy but also delicious and nutritious before that next videoconference starts. Problem solved!
This fish curry is fast to make, you only need a few ingredients but it’s such a delight! Real food in lockdown – what a win. It’s mild and light in flavour, so it’s perfect for all members of the family (even young kids who don’t think they like curry or spices). In my mind this lightness also makes it suitable for all seasons – it’s not necessarily just a winter dish because it’s not heavy. And, as if you need another reason, it’s so cheap! I’ve used basa fish here which for 350g of fresh fish fillet from the deli cost me all of $2.50! Add a few other bits and pieces but altogether this meal won’t break the bank. And honestly, isn’t it also pretty to look at? I love all the different colours and textures in this, with so little effort. So, make this fish curry today!
Jamie’s 5 ingredient inspiration for this fish curry
The recipe for this delightful fish curry is based on a recipe from Jamie’s 5 Ingredients cookbook which is dubbed his most straightforward book and I have to agree – if you don’t have it, definitely look it up. I love the simplicity of the ingredients and page layouts, and the variety of meals you can make with only five ingredients each.
I’ve changed it slightly because I couldn’t find lime pickle here in Australia (so I subbed in some finely chopped pickle instead), changed the quantities slightly based on what I had and added some more veggies – but it’s a fantastic base recipe on which you can build, and add to or tweak in a way that’s just yours, depending on what veggies you might have or your personal preferences.
Kid-friendly fish curry
My twins turned 7 in July but they still vehemently object to eating anything which might even remotely appear to be spicy. If your child is the same, then fear not, this fish curry is very mild and should not offend the little one’s sensitivities (and who knows, it might even start the journey to building up their palate to more spicier food – here’s hoping, anyway).
To achieve this, the recipe uses a store-bought korma curry paste and quite a small amount at that, which is mild in terms of the spiciness level and does not seem quite as objectionable as some other curry flavours. This is well diluted by coconut milk which gives it a lovely Caribbean-type of smell and taste.
What fish to use in your fish curry?
I have used basa fish in this recipe because it’s easy to find, cheap and tasty but you could use any white mild flavoured fish you might have at home or can find in the shops. Barramundi, snapper, flathead, ling, blue-eye trevalla, coral trout, mahi mahi or roughy should all work. You could even try salmon or tuna, although they may be a bit stronger in taste (as well as more expensive) and change the flavour profile slightly.
If you are interested in finding out more about basa, I have previously posted about it here.
Easy fish curry [mild, kid-friendly]
- 350 g basa fillets (or other white mild flavoured fish), no skin and pin boned (if needed)
- 1 tbsp olive oil
- 250 g cherry tomatoes, halved or quartered, depending on size (you want bite size chunks)
- 1 bunch spring onions, finely sliced (white parts only)
- 1 large handful snow peas, ends trimmed and sliced
- 1 medium-sized pickle, chopped finely
- 1 heaped tbsp korma curry paste
- 400 ml coconut milk
- Heat a large pan with the olive oil over high heat.
- Put in the spring onions, cherry tomatoes and snow peas and cook over medium to high heat for 2 to 3 minutes. Try not to stir the ingredients more than once, to allow the tomatoes to blister rather than stew.
- In the meantime, slice the fish fillets into bite sized chunks and chop the pickle.
- Add the pickle, coconut milk and curry paste into the pan, mixing until the coconut cream off the top of the can is dissolved.
- Then add the fish and stir it in gently (you don't want to break the pieces).
- Increase the heat and bring the whole pan to the boil, then cook for about 6 minutes uncovered over medium to high heat. When stiring, remember to be gentle so as not to break up the fish.
- You can season with salt and pepper if desired (I didn't), then take off the heat and serve when it's cooled down a little (and you won't burn little tongues).
- We have served this gorgeous fish curry simply with some steamed rice and quinoa but mashed potato, veggies or even a big chunk of sourdough would go nicely with this.
- Enjoy and happy WFH if you are still doing so!
This recipe makes about 4 to 6 portions, depending on your appetite and what you’re eating with this curry.
It will keep in the fridge for up to 4 or 5 days but is best eaten as soon as possible.
Some ideas for sides include steamed rice or quinoa, mashed potato, sweet potato chips, veggies – steamed or salad, or a chunk of sourdough.