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This easy Fish Curry recipe is mild and full of flavour, with chunks of flaky white fish and a creamy coconut sauce. You only need a few basic ingredients and spices to whip up this delicious curry in under 30 minutes, and you can swap the fish for prawns, tofu or veggies.
Why I Love This Easy Fish Curry Recipe
I absolutely love a fish curry on those nights where you want something packed with flavour, but that isn’t too heavy.
White, flaky fish like cod gives that meaty texture to a curry without being too much, and the creamy curry sauce with mild coconut and aniseed flavours is just delicious.
Plus this fish curry recipe is naturally gluten and dairy free, making it a great option if you’re trying to cater for people with multiple allergies or intolerances.
I love to serve this with steamed rice and my gluten free naan bread for mopping up that delicious sauce. It’s also great paired with a veggie curry like my red lentil dahl!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this easy fish curry recipe with the full quantities. But here are some of the main ingredients and ideas for any swaps.
- Cod: I find a white flaky fish works best in this recipe, but you could swap this for king prawns or even salmon. For a veggie version use diced tofu or vegetables, such as sweet potato, baby corn, aubergine and peppers.
- Coconut Oil: Or a neutral oil for frying. I like using coconut oil as the curry has a mild coconut flavour already.
- Star Anise: This adds a lovely, aniseed taste to the curry which works really well with the fish.
- Tomatoes: I use fresh tomatoes but you could use tinned if it’s easier. I’d recommend around 200g tinned, chopped tomatoes as a substitute.
- Garlic and Ginger: I use pastes for ease but chopped ginger and garlic, or fresh minced, works just as well.
- Vegetable Stock Pot: Always ensure you pick a gluten free stock pot, I tend to use the Knorr ones.
- Curry Powder: Swap for a spicy curry powder if you prefer. Most curry powder is gluten free but it’s worth checking for ‘may contain’ warnings.
- Coconut Milk: You can use a light coconut milk but the sauce may not be so thick. Full fat coconut milk makes a creamier curry sauce., without using dairy.
How to Make Fish Curry
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten and dairy free fish curry recipe is to make.
Storing and Freezing Instructions
TO STORE: Any leftovers of this fish curry can be kept in the fridge and reheated. You may find the fish breaks up a bit on reheating.
TO FREEZE: You can freeze leftovers of this fish curry but again, the fish may break up when reheated. You can also freeze the sauce before adding the fish and cook fresh when reheating to finish.
Serve It With…
Fish Curry Recipe
Equipment
Ingredients
- 4 cod fillets, (skinless and boneless)
- 1 tbsp coconut oil
- 1 star anise
- 0.5 tsp cumin seeds
- 1 onion, finely chopped
- 2 fresh tomatoes, finely diced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 veg stock pot
- 1.5 tbsp curry powder, mild
- 400 ml coconut milk
Instructions
- Melt the coconut oil in a large pan. Add the star anise and cumin seeds to the pan and fry for 30 seconds until fragrant.
- Add the onion to the pan and fry on a low-medium heat for 7-8 minutes until softened.
- Add the ginger and garlic paste, and the tomatoes, and fry for a further 4 minutes.
- Add the curry powder to the mixture and stir well. Then add the stock pot and coconut milk. Stir well and bring to the boil.
- Turn the sauce down to a simmer, and continue to simmer on a low heat for 5 minutes. Meanwhile, cut the cod into large chunks.
- Add the fish to the sauce and mix well to submerge it. Simmer for a further 5 minutes until the fish pieces are cooked through, then serve with rice, fresh coriander and wedges of lime.
Nutrition
More Gluten Free Curry Recipes
If you like this easy fish curry recipe then make sure you check out these other gluten free curry recipes too…
- Chickpea and Potato Curry
- Coconut Chicken Curry
- Slow Cooker Chicken Korma
- Butternut Squash and Chickpea Curry
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