Fish Curry
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A bold and aromatic fish curry made with our Madras curry paste.
Ingredients (6-8 servings)
- 1 kg white fish
- 1 lemon
- Salt, to taste
- A pinch of thyme
- 3–4 tbsp neutral oil
- 110 g onion
- 1 jar (90 ml) Madras curry paste
- 500 ml water
- 4–6 tomatoes (finely diced)
Method
- Cut the fish into medium pieces.
- Season with lemon juice, salt, and thyme.
- Let it rest for a few minutes while you prepare the pan.
- Heat oil in a pan over medium heat.
- Fry the fish pieces on both sides until lightly golden.
- Remove and set aside.
- In the same pan, cook the onion until soft and slightly golden.
- Add the Madras curry paste and cook for 2–3 minutes, stirring well.
- Pour in the water and mix to create the sauce.
- Add the fish back into the pan, placing the pieces gently.
- Add the diced tomatoes.
- Let everything simmer until the sauce reduces slightly and the flavours come together.
To serve
Serve warm with rice and a simple yogurt salad.
Extra (optional)
Add fresh herbs or a squeeze of lemon before serving.