Super quick Fish curry

Fish curry is a very convenient dish that can be prepared in a snap. This curry can also be made with other type of protein so go ahead and experiment.

fish curry

I have been cooking curries for as long as I can remember. I cook Indian and Thai at least twice a week so I buy spices by the pound, literally.

They will last me a long time, well sort of, some longer than others but for the most part, I always buy in bulk. I have just gotten some mason jars and started storing in them in my kitchen cabinets. I used to have where I used to have them all scattered in plastic bags. Not anymore. This method works better for me now.

Anyhow, this fish curry can be made with any other protein of your choice. Tofu, for a vegetarian variation would be great and chicken would also work excellent if you are not a fish or tofu fan. I try to switch things around between non GMO and organic tofu and fish. Sometimes I will use chicken but I am not much of a meal or poultry eater. I tend to cook these sometimes for my family and kids so that they don’t feel deprived, but for the most part, once or twice a month is enough for us.

I recommend getting the spices at any local Indian or Asian market you may have around. That is if you do. It is that I have seen such spices at regular grocery stores where they sell them for 10 times more and a lot less of the amount. It makes me so mad.

This is a recipe that I make often. It is very versatile and super quick to put together. You can serve it with brown rice or quinoa, either one is great. You can also add some nan bread if you like. I have done in the past and it is also very good.

I hope you like this recipe.


fish curry

You can make the same dish using a different type of protein. I have made the same thing before using Tofu and organic chicken. You can also serve it with some nan bread, which is particularly yummy with the sauce, instead of brown rice or quinoa.


Super quick fish curry

Miryam's original recipe

Yield: 4-5 servings

Total Time: 20 minutes max!


  • 1 14 oz can coconut cream, you can also use coconut milk
  • 2 lbs Mahi Mahi, cut into cubes
  • 1 onion, chopped
  • 1 tbsp Thai curry paste
  • 1 tsp ground turmeric
  • 2 tsps ground curry powder
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp Celtic salt
  • 1/4 cup fresh cilantro, chopped
  • 2 1/2 cups brown rice to serve


In a large saute pan, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the Thai paste, tomato paste, salt and spices. Mix through.

Add the coconut cream and stir. Add the chopped Mahi Mahi and cooked uncovered until the fish is cooked through, about 6-8 minutes. Stir the curry a couple of times in between.

Garnish with cilantro leaves and serve over brown rice.

Screen Shot 2013-10-06 at 7.48.30 PMNutrition facts calculated based on the recipe giving 5 servings.


  1. I am SOLD, Miryam. This is exactly my kind of fish curry…quick, saucy and delicious! Thank you for sharing it.

  2. This looks great!! I’ll have to make it on a night where my hubby is not going to be home for dinner (he doesn’t do seafood).

  3. yum! you cook thai and indian twice a week, my husband would LOVE you. I can’t even find the time to cook after work, I’m beat. I don’t know how all you women with kids do it, hats off to you. :-)
    Looks amazing!!!!!!!!!!
    I try to eat more fish than chicken as well.

  4. I love finding new versions of curry to make…it’s my favorite thing to eat! The flavors in this sound fabulous.

  5. What a delicious curry! So colorful and fragrant, and I bet absolutely scrumptious. My hubby and I would love this, Miryam!

  6. I love Indian and Tai curry dishes. I will be making this.

  7. My husband and I absolutely LOVED this. We made it for dinner today…I didnt have any mahi mahi but it works for any white fillet fish! The flavour is amazing…I increased the thai paste to 1.5 tbsp, but thats just because I like the tangy flavour!

    Definitely will be making this again…and AGAIN!
    Thank you!

  8. It was my first curry stew, and I must say it was a success! Super easy and delicious :) I’m not used to cook with this kind of asian ingredients, so didn’t know if I would succeed, and now I think it’ll became one of my basics!
    Thank you very much, Myriam, for your good ideas :)

  9. I used cream of coconut because i didn’t see coconut cream ij the  store  and i didn’t realise there was a different. Do not make this mistake. I later learned that one is for cooking and the other has added sugar and is used for baking and dessert. 

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