Easy & Delicious Fish Curry
If you’re after a quick, comforting dinner that doesn’t require a long list of ingredients, this Easy Fish Curry is one to keep on rotation. Using the Saucy Wench Lemongrass & Tamarind Sauce as the flavour base, this recipe comes together in under 20 minutes and works with almost any firm white fish. Rich coconut milk balances the fragrant spices, while fresh greens keep it light and fresh.
The best part? Once you’ve got the curry base sorted, you can easily mix up the vegetables and seafood depending on what you’ve got at home.
Ingredients
- 400g firm white fish fillets, cut into 3cm chunks
- 400ml full-fat coconut milk
- 1.5 cups rice
- 1 stock cube, dissolved in 1 cup water
- 2 tbsp oil
- 3 tbsp Saucy Wench Lemongrass & Tamarind Sauce
- 1 zucchini, cut into batons
- Handful green beans, trimmed
- 1 bunch coriander, roughly chopped
- Lemon wedges, to serve
Method
- Cook the rice according to packet instructions or however you normally prepare it.
- Heat the oil in a large frying pan or saucepan over low-medium heat. Add the Saucy Wench Lemongrass & Tamarind Sauce and cook gently for 2–3 minutes until fragrant.
- Pour in the coconut milk and stock. Stir well and bring to a gentle simmer for 3 minutes.
- Add the fish pieces and simmer for 5 minutes.
- Add the zucchini and green beans, then continue cooking for another 2 minutes or until the fish flakes easily and the vegetables are just tender.
- Finish with fresh coriander and a squeeze of lemon juice. Serve hot with rice.
What Fish Works Best?
The beauty of this curry is that most fish will work well. We recommend using a firm white fish that holds together during cooking.
Our favourites are:
- Orange Roughy – mild flavour and great texture for curries (Pictured below)
- Barramundi – slightly richer and oilier if you prefer a fuller flavour
- Ling – holds together well
- Dory – soft, mild, and easy to cook with
You can absolutely use premium fish like cod, kingfish, or coral trout, but for a curry like this, we usually suggest keeping it simple and affordable. The sauce and spices bring plenty of flavour to the dish, so there’s no need to overspend on the fish.
Vegetable Swaps & Additions
We like using green vegetables in this curry, but it’s easy to customise depending on the season or what’s already in the fridge.
Some great additions include:
- Bok choy or Asian greens
- Snow peas
- Capsicum
- Broccoli
- Baby spinach
- Roasted sweet potato
If using sweet potato, we recommend roasting it first and stirring it through at the end so it keeps its texture.
About the Sauce
The Saucy Wench Lemongrass & Tamarind Sauce does most of the heavy lifting in this recipe. Made with lemongrass, tamarind juice, palm sugar, turmeric, coriander, and warming spices like cardamom, cumin, and star anise, it creates a balanced curry base without needing a cupboard full of ingredients.
It’s gluten free, contains no added preservatives, and works just as well in curries, stir fries, or as a marinade.
Serving Suggestions
We love serving this curry with crispy papadums, which can be picked up from any supermarket and quickly microwaved for an easy side.
For something fresh to balance the spices, make a quick yoghurt sauce by combining:
- Greek yoghurt
- Chopped coriander
- Lemon juice
- Salt and pepper
Spoon it over the curry just before serving for a cool, creamy finish.