Yogurt and turmeric fish curry
- Published: 30 Apr 14
- Updated: 18 Mar 24
For nights when you need something quick, easy and not too heavy but full of flavour – this fish curry is what you should make.
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Serves 4
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Hands-on time 30 min
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Ingredients
- 200g basmati rice
- 450g frozen, sustainable white fish, defrosted
- 2 tsp ground turmeric
- 250g Greek yogurt
- 2 garlic cloves
- Good knob of butter
- 1 medium onion
- 1 tsp ground coriander
- 1 tsp garam masala
- Handful fresh coriander
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Method
- Put the rice in a lidded saucepan with 240ml water and a pinch of salt. Bring to the boil, cover tightly, then turn down the heat to as low as it will go and cook for 15 minutes, without removing the lid.
- Chop the fish into chunks. In a bowl, mix the turmeric and yogurt, then crush in the garlic. Season well, gently stir in the fish to coat and leave to marinate for 10 minutes.
- Meanwhile, melt the butter in a large wok or frying pan over a low-medium heat. Chop the onion, add to the butter and stir. Fry gently for 10 minutes or until softened.
- Add the ground coriander and garam masala, stir for 1 minute, then add the fish and marinade and bring to a simmer. Cover and gently simmer for 7 minutes or until the fish is cooked through. Add a splash of water if you think it needs it. Taste, seasoning if necessary.
- Take the rice off the heat, remove the lid and fluff up with a fork. Chop the fresh coriander. Serve the curried fish in bowls along with the rice, sprinkled with the fresh coriander.
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- Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 360kcals
- Fat
- 7.3g (4.1g saturated)
- Protein
- 28.2g
- Carbohydrates
- 43.5g (4.4g sugars)
- Fibre
- 0.5g
- Salt
- 0.5g
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My husband and I have lost 5 stone in the last 18 months between us and trying to find tasty and interesting dishes to help us maintain our healthy eating regime can be difficult . This fish curry fits the bill completly. A little high in Carbs but a definite weekend treat. Delicious!
I love this recipe because as a huge fish lover, and a curry lover (korma is my fave) who rarely eats curry in an effort to eat as healthily as possible, this recipe is a triple win- it’s fishy, curry-y and healthy!
I love this recipe because it has everything a healthy balanced meal should have whilst still being a delicious curry. The white fish is light and fluffy to complement the heavier taste of the tumeric. YUM.
I love this recipe because fish curry is my favourite