This Is The Most Amazing Fish Curry (easy recipe) - The Tortilla Channel (2024)

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If you are pressed for time and want a meal on the table in less than 20 minutes this is your recipe. So, take your skillet out, some naan bread, and some rice to accompany this great curry. Want to learn how you can make this amazing fish curry recipe? Let’s get started!

What You Need For This Recipe

If you want to make this fish curry recipe, put the following ingredients on your shopping list:

  • Cod Filet
  • Bell pepper
  • Onion
  • Garlic
  • Mushrooms
  • Carrot
  • Coconut oil
  • Coconut milk
  • Yellow curry paste

Note that the full ingredients list, including measurements, can be found in the recipe card below.

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How To Make Fish Curry

  1. Let me show you how fast you can make this fish curry recipe. Start with melting the coconut oil in a big skillet.
  2. Slice all of your vegetables and sauté the bell pepper, carrot, onion, and minced garlic until soft and translucent.
  3. Now it is time to add the mushrooms and stir them through the vegetable mix until they are also soft. Take your favorite curry paste.
  4. In this recipe, I use yellow curry paste but green or red works fine as well.
  5. Add the water and stir the vegetable mix. Then pour the coconut milk into the skillet and stir once more.
  6. Cut the cod fillets into big chunks and add them to the curry in the skillet.
  7. Cover the cod chunks with curry sauce and simmer for 15 minutes. If the curry sauce gets dry add more water.
  8. Meanwhile, heat your oven and warm a tortilla, naan bread, or flatbread. Serve your fish curry immediately.

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Easy-to-make Fish Curry Recipe

The best thing about this curry is the curry sauce. You just have to eat it with a tortilla, naan, roti, or flatbread. These breads are perfect for dipping the curry sauce.

Usually, we eat curry with Basmati rice but to be honest, when you have this sauce you do not anything more. This recipe is made with cod filets but you can easily use:

  • Panga filets
  • Tilapia fish
  • Hake
  • Whitefish
  • Monkfish
  • Gambas

If you make a fish curry you just have to use firm fish. That is why cod filets are perfect for a curry. Fish curry is an easy-to-make recipe. You can have it on the table in less than 25 minutes.

So, this recipe is ideal for busy weeknights when you are stressed for time. But also, if you just want to have a great dinner and do not want to be in the kitchen for a long time.

You can also make it ahead of time so that makes it even better. Store it in the fridge or freezer because usually, a curry sauce gets better when you make it a day in advance.

The spices in the curry take time to develop and will taste even better than when you eat it straight away.

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Can I Make Curry Ahead Of Time?

Yes, curries are a perfect recipe to make ahead. They have a more intense flavor when you make them ahead and so they taste even better later.

Just store them properly and you can serve your favorite curry when you need it.

How To Store Fish Curry

If you make this curry ahead or you have leftovers you have several ways to store them. Let them cool before storing:

  • Refrigerator – if you plan on serving your fish curry within a day or 2 you can store it in the fridge. Put the curry in an airtight food container
  • Freezer – if you want to keep it longer the best way is to freeze the curry. Store it in a freezer-friendly food container or a resealable bag. You can store it for up to 3 months

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How To Reheat Fish Curry

You have several ways to reheat your curry when you store it. If frozen let it thaw in the refrigerator overnight.

  • Cast-iron skillet – if you cooked the curry on the stove, you can reheat it using a skillet or e.g. a Dutch oven. Add the curry and let it gradually heat. This will keep the fish from falling apart. If the sauce is too thick add some water to the pan. Let the curry simmer until it is warmth through
  • Instant Pot – you can also use the Instant Pot to warm your curry. You have multiple options:
    • Keep warm options – add the curry to the Instant Pot and select the keep warm option. Let the Instant Pot warm the curry. The internal temperature should at least be 165℉/74℃
    • Pressure Cook – you can also pressure cook the leftover curry. Set the Instant Pot to low and let it pressure cook for 1 to 2 minutes. Quick release and you are ready to serve
    • Sauté – the sauté option warms the Instant Pot faster compared to the keep warm option. You do not use the lid for this function. Select this option and add your curry. It will warm and you will see it simmer. Check the internal temperature is at least 165℉/74℃ before serving
  • Oven – you can also use the oven to reheat curry. Put the curry in a cast-iron Dutch oven and add water if needed. Preheat the oven to 375℉/190℃ before adding the pan. Heat until the internal temperature of the curry is 165℉/74℃
  • Air Fryer – if you have a small portion of curry, you can use an Air Fryer. Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Put the curry in a cake pan and add water if needed. Heat for 4-5 minutes or until hot
  • Microwave – you can also use the microwave to reheat your curry. Put it in a microwave-safe dish and cover it with plastic wrap. Heat for 1-2 minutes, then stir and check if the curry is piping hot and has an internal temperature of 165℉ else extend for 1 minute and check again

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Does Coconut Milk Thicken Curries?

When you make your curry, the sauce should be thick enough to be mopped up with a piece of naan bread or roti. If the sauce spreads on your plate it is too thin.

If you are serving curry with rice, it can absorb the sauce but ideally, you want a thicker sauce that sticks to your naan. To test the consistency of your sauce put a spoon in the sauce.

If the sauce coats the spoons and sticks, the sauce has the right consistency. You can simmer the sauce and let it reduce while cooking the curry with the lid off. Usually, this will thicken the sauce.

So, to make a curry with a thick sauce you can also add coconut milk. Coconut in curry has two benefits:

  • Thicken – when you add coconut milk helps to thicken the curry sauce. You can use coconut milk but you can also use coconut cream or a block of coconut and grate it. All of the coconuts will dissolve in the sauce and thicken it
  • Increase flavor – the second benefit to adding coconut milk is it adds flavor. When you have a real hot curry, it will help milden it down a bit but coconut gives your curry more depth of flavor

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Serve Curry With

Curries are great to serve with side dishes so take a look at these to serve alongside them:

  • Quick naan
  • Garlic naan
  • Turkish flatbread bazlama
  • Buttermilk naan bread
  • Potato roti
  • Cheese flatbread

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More Curry Recipes

If you love curry, I’m sure you will love these curry recipes as well:

  • Thai red chicken curry – another great chicken curry recipe. Serve with a soft flatbread
  • Green vegetable curry – a vegan curry green curry with lots of green vegetables. Eat it with a tortilla
  • Yellow chickpea curry – perfect with basmati rice or with scallion flatbread
  • Lentil mushroom curry – another great vegetable curry if you want a curry with a bite, try this lentil mushroom curry. Eat it with potato roti
  • Instant Pot chicken curry – This thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce tastes amazing

I hope you love this recipe as much as I do. Have fun with this fish curry recipe!

Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.


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Pin Recipe Print Recipe

Fish Curry


Serves: 3 Prep Time: 5 minutes Cooking Time: 17 minutes

Want to learn how you can make a super fast fish curry? Done in less than 20 minutes and great to eat with flatbread, naan bread or tortilla.


  • 250 gram cod filet
  • ½ Bell pepper
  • 1 onion chopped
  • 2 garlic cloves minced
  • 6 mushrooms
  • 1 carrot grated
  • 2 tablespoons coconut oil
  • 200 ml Coconut milk
  • 4 tablespoons yellow curry paste
  • 1 cup water


  1. Melt the coconut oil in a skillet
  2. Sauté the bell pepper, carrot, onion and minced garlic until soft and translucent
  3. Add the mushrooms and stir until soft
  4. Now add the curry paste and water
  5. Then pour in the coconut milk
  6. Cut the cod filets in big chunks and add to the curry sauce
  7. Let it simmer for 15 minutes
  8. Serve immediately

Nutrition facts

Calories: 454; Fat: 38g; Carbs: 16.5g; Protein: 17g;

Did you make this recipe?

Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel

This Is The Most Amazing Fish Curry (easy recipe) - The Tortilla Channel (2024)


How do you reduce the bitterness in fish curry? ›

You can add more vegetables, protein, and liquid (like coconut milk or broth) to balance the flavors. Add Sweetness:Sweetness can help counteract bitterness. Consider adding a small amount of sugar, honey, or a sweet ingredient like mango chutney to your curry. Start with a small amount and adjust to taste.

Do you need fish sauce in curry? ›

The Fishy Element

For vegetarian and vegan curries, leave it out completely. Alternatively, replace the fish sauce with a touch of soy sauce and vinegar for a similar flavor. Just use a few drops, since these flavors are strong and can become overpowering.

Is fish curry healthy or not? ›

Fish curry is a flavorful and nutritious dish that offers numerous health benefits when prepared with wholesome ingredients. This traditional dish, popular in many cuisines around the world, combines fish with an array of spices, herbs, and vegetables, creating a satisfying and nutrient-rich meal.

How do you thicken fish curry? ›

There are a few ways to thicken fish curry: Use coconut milk: Coconut milk is a common ingredient in fish curries and can also act as a thickening agent. Simply add coconut milk to the curry and let it simmer until it thickens to the desired consistency. Use yogurt: Yogurt can also be added to fish curry to thicken it.

Which white fish is best for curry? ›

You can use any fish you like, although a firm white fish such as hake or cod works best – maybe add some prawns, if you fancy. Caribbean curry powder is available from most supermarkets, but if you can't find any, use a mild Indian curry powder.

What is the most common meat in curry? ›

Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. Curry originates in Indian cuisine and was brought to Japan from India by the British.

Which is better fish fry or fish curry? ›

Fish curry contains gravy but fish fry doesn't. Fish fry is just the fish we get after frying it in oil but fish curry requires water, spices, to be added in it. You can also add veggies in fish curry according to your choice. The fish fry has a fried texture but the fish in the fish curry has a boiled texture.

Why is my fish curry watery? ›

Light coconut milk or coconut water will be too watery and throw off the consistency of the curry. Too low of a cooking temperature: A curry must simmer to cook off any excess liquid and reach the desired thickness. If you cook the sauce on very low heat, the liquid will never have the chance to evaporate.

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