Fast fish curry

This speedy curry makes for an easy mid-week meal.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Fast fish curry
  • 1 tablespoon olive oil
  • 2 thinly sliced onions
  • 2 thinly sliced kaffir lime leaves
  • 2 thinly sliced small red chillies
  • 1 1/2 tablespoon madras curry powder or paste
  • 3/4 cup water or Campbell's Real Fish Stock
  • 270 millilitre can light coconut milk
  • 600 gram boneless white fish fillets, cut into 3cm pieces
  • 125 gram baby corn, sliced lengthways
  • 150 gram trimmed snow peas
  • 2 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 50 gram baby spinach leaves
  • brown rice, to serve


Fast fish curry
  • 1
    Heat oil in a large saucepan on high. Sauté onions, lime leaves and chilli 3-4 minutes, until onion is tender.
  • 2
    Stir in curry powder and cook 1 minute, until fragrant. Mix in water or stock and coconut milk. Bring to simmer. Add fish and corn. Simmer on low, covered, 2-3 minutes.
  • 3
    Stir snow peas, sugar and fish sauce through. Simmer for 1 minute.
  • 4
    Remove from heat and stir spinach through. Serve with brown rice.


You could make this using mixed seafood including fish green prawns, calamari and mussels. If using mussels, cover pan while simmering, to help shells open up.

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