Yogurt and turmeric fish curry

Yogurt and turmeric fish curry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

For nights when you need something quick, easy and not too heavy but full of flavour – this fish curry is what you should make.

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
Calories
360kcals
Fat
7.3g (4.1g saturated)
Protein
28.2g
Carbohydrates
43.5g (4.4g sugars)
Fibre
0.5g
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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3.5 votes

Reviews

Read what others say...

  1. 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!

  2. 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!

  3. 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.

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3.5 votes

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September 2019