Fried Fish & Tomato Curry Recipe
Introduction
Fried fish and tomato curry is a vibrant, comforting dish that combines crispy pollack fillets with a rich, spiced tomato sauce. It’s perfect for a weeknight dinner when you want something flavorful and satisfying.
Ingredients
- 2 tbsp vegetable oil, plus 2 tsp
- 2 onions, thinly sliced
- 8 large vine tomatoes, roughly chopped
- 4 garlic cloves
- Thumb-sized piece ginger, roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- Large handful coriander, finely chopped, plus extra sprigs to serve
- 500g pollack fillets, skinned
- 6 tbsp plain flour
- Basmati rice, to serve
Instructions
- Step 1: Heat 2 tsp of vegetable oil in a pan over medium heat. Add the sliced onions and a pinch of salt, then cook for about 8 minutes until the onions are soft and golden.
- Step 2: While the onions cook, blend the tomatoes, garlic, and ginger in a food processor until smooth. Add the Madras curry paste to the onions and fry for another 3 minutes, stirring frequently.
- Step 3: Stir in the tomato purée mixture and let it simmer for 10 minutes until thickened. Then pour in the coconut milk and add the finely chopped coriander. Simmer again to allow the sauce to thicken further.
- Step 4: Season the plain flour with salt and pepper, then dust the pollack fillets evenly in the flour.
- Step 5: Heat the remaining vegetable oil in a non-stick frying pan over high heat. Fry the fish fillets in batches for about 1 minute on each side, until they start to brown.
- Step 6: Carefully place the fried fish into the tomato curry sauce and simmer gently until the fish is just cooked through, about 3-4 minutes.
- Step 7: Scatter extra coriander sprigs over the curry and serve hot with basmati rice.
Tips & Variations
- For extra heat, add a chopped green chili to the tomato blend before cooking.
- If pollack is not available, use cod or haddock fillets as a substitute.
- To make it gluten-free, replace plain flour with chickpea flour for dusting the fish.
- Serve with naan bread or steamed vegetables for a fuller meal.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the fish. This dish is best enjoyed freshly made as the fish can become dry if reheated too often.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish?
Yes, white firm fish like cod, haddock, or tilapia work well in this curry. Choose fillets that hold together when cooked.
How spicy is Madras curry paste?
Madras curry paste has a medium level of spiciness with warm, aromatic spices. You can adjust the heat by adding less paste or including fresh chili for extra kick.
Print
Fried Fish & Tomato Curry Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Fried Fish & Tomato Curry is a vibrant and flavorful dish combining crispy pan-fried pollack fillets with a rich, aromatic tomato and coconut curry. The curry is enhanced with Madras curry paste, fresh ginger, garlic, and a hearty dose of coriander, served with fluffy basmati rice for a comforting and satisfying meal.
Ingredients
Curry
- 2 tsp vegetable oil
- 2 onions, thinly sliced
- 8 large vine tomatoes, roughly chopped
- 4 garlic cloves
- thumb-sized piece ginger, roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander, finely chopped, plus extra sprigs to serve
Fish
- 2 tbsp vegetable oil
- 500g pollack fillets, skinned
- 6 tbsp plain flour (seasoned with salt and pepper)
To Serve
- Basmati rice
Instructions
- Cook the onions: Heat 2 tsp of vegetable oil in a pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook gently for about 8 minutes until they are soft and golden brown.
- Prepare the tomato purée: While the onions cook, place the roughly chopped vine tomatoes, garlic cloves, and chopped ginger into a food processor. Blend until smooth to create the tomato purée.
- Build the curry base: Add 3 tablespoons of Madras curry paste to the softened onions and fry together for 3 minutes to release the flavors. Then stir in the tomato purée mixture and simmer for 10 minutes until the sauce thickens.
- Add coconut milk and coriander: Pour in the 165ml can of coconut milk and scatter in the finely chopped coriander. Continue simmering the curry to thicken it further and meld the flavors.
- Prepare the fish: Season the plain flour with a bit of salt and pepper. Dust the pollack fillets evenly in the seasoned flour, shaking off any excess.
- Fry the fish: Heat 2 tablespoons of vegetable oil in a non-stick frying pan over high heat. Fry the fish fillets in batches for about 1 minute on each side until they begin to brown and crisp.
- Combine fish and curry: Carefully place the lightly fried fish fillets into the simmering tomato curry. Continue to simmer gently until the fish is just cooked through, about 3-4 minutes depending on thickness.
- Serve: Scatter extra coriander sprigs over the top and serve hot with fluffy basmati rice.
Notes
- Use a non-stick frying pan to prevent the fish from sticking and breaking apart.
- Be gentle when handling the fish after frying to keep fillets intact in the curry.
- If you don’t have Madras curry paste, you can substitute with another Indian curry paste, but the flavor will vary slightly.
- For a spicier curry, add a chopped chili to the tomato purée step or increase the curry paste quantity.
- Leftover curry can be refrigerated for up to 2 days and reheated gently.
- Serve with naan or other flatbreads for an alternative to rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indian-inspired
Keywords: fried fish, tomato curry, pollack fillet, Madras curry paste, coconut milk, Indian curry, easy curry recipe, basmati rice, quick dinner
