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5 Ingredient fish curry with wholegrain rice

5-Ingredient Fish Curry

A 5-ingredient, family-friendly and student-friendly dish. Shared by Gillian.

Batch-cooking & Freezable
Dinner
Easy
Fish
Time 20 minutes
Skill Level Easy
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Ingredients List

 

Serves 4
  • 1 large onion thinly sliced
  • 1 garlic clove crushed
  • 1 tbsp or 2tbsp mild curry powder
  • 400 g can chopped tomatoes
  • 400 g skinned white fish fillets cut into large chunks
  • 200 ml water
  • salt/pepper to taste
Metric - US Imperial

Instructions

  1. Sauté the onion in a large non-stick pan until soft, using a little water to stop the onion catching (about 5 minutes).
  2. Add the garlic, and continue to sauté for another 2 minutes, adding a little more water if necessary.
  3. Add the curry powder, stirring for one minute to so the spices start to release their aromas.
  4. Add the tomatoes with 200 ml / 7 floz of water, bring to the boil and then turn down the heat and simmer gently for 5-10 minutes to thicken the sauce.
  5. Season the fish with salt and pepper and add to the sauce.  Cook gently for 5 more minutes or until the fish is just cooked through.
  6. Check seasoning and serve.
 

Notes

  • For a budget-friendly option, you could use frozen fish.
  • Serve with basmati rice or Naan bread (see my recipe for Naan bread here)
  • You could also sprinkle with fresh coriander and make a simple raita to serve with it, by mixing diced cucumber with plant-based yoghurt and a little seasoning.
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