Easy Fish Curry

If you want a 'ta da' moment without all the fuss, then this is the perfect curry for you.  You can use any fish that you like, just make sure it's filleted so it's easy and quick to prepare.  This recipe is easy, and ready in 30 minutes, so its perfect for a mid week feast.  The mushrooms and sugar snap peas, give this dish a welcoming crunch, which really works with the fish.   Laksa paste is made with ginger, tamarind & turmeric and is used in Malaysian cooking, it can be found in most supermarkets and is perfect to make into a flavoursome curry paste!

You will need...


Large pan with a lid
Food processor or hand blender
Small frying pan with a lid
Small saucepan with a lid


4 salmon fillets, skin removed, cut into chunks
4 hake fillets, cut into chunks
1 red onion, diced
250g chestnut mushrooms, sliced then cut in half
200g sugar snap peas, cut into 3s
2 tins (400ml) light coconut milk
Thumb size piece fresh ginger peeled and chopped
4 tbsp laksa paste
3 garlic gloves peeled
1 tbsp curry powder
1 tbsp mild chilli powder
1 tbsp turmeric powder
1-2 tbsp toasted sesame oil
Handful of coriander, roughly chopped
4-5 crispy seaweed thins, cut into strips with scissors
1 red or green chilli thinly sliced to serve (optional)


200g (1 cup) brown wholemeal rice, rinsed
400ml water
1 tbsp vegetable bouillon or stock cube (low salt)
2 large free range eggs
1 tbsp toasted sesame oil

To make...
Serves 4-6 
  1. Rinse the rice thoroughly, add to the saucepan with the bouillon or stock cube and water, bring to the boil and simmer on low for 15-20minutes (brown rice takes longer to cook than white)
  2. Place the garlic, ginger, laksa paste, chilli, turmeric, curry powder with 1 tbsp of water into a food processor & pulse until fully combined
  3. Heat the sesame oil on a medium heat and gently fry the diced onions and the paste for a few minutes, stirring all the time ensuring they  don't stick to the pan
  4. Prepare the mushrooms by slicing them into four and then cutting them into half, slice the sugar snaps into three, set aside
  5. Pour in the coconut milk, put the lid on and bring to the boil and simmer for 10-12 minutes until reduced by half and has a thicker consistency 
  6. While the coconut milk is reducing, remove the skin from the salmon by running a sharp knife between the flesh and the skin from the largest end with your hand lightly pressed on the top of the salmon, glide the knife through to remove the skin
  7. Heat a little sesame oil in the small saucepan, add the mushrooms, lightly season and put the lid on and cook on medium for 10 minutes.  Make sure you keep the lid on as this will steam the mushrooms and they will release all their lovely liquid, turn off after 10 minutes
  8. Once you are happy that the coconut milk has reduced by half add the salmon and hake, stir in so they are covered by the sauce, put the lid on and simmer for 10 minutes, add the mushrooms then add a little oil to the mushroom pan
  9. Crack in the eggs and lightly break up with a wooden spoon, stir in the rice so the egg is completely mixed in, put the lid on and turn the heat off
  10. Add the sugar snaps to the curry and cook through for a few minutes.  Turn the heat off but keep the lid on
  11. Serve with the egg rice and a handful of coriander and seaweed thins and decorate with sliced chilli if you want extra heat
  12. This recipe serves 4-6 quite comfortably with leftovers which are perfect for a meal the next day or can be frozen once fully cooled
Nutritional Info
Per Serving
501 kcal | 32g fat | 12g saturates | 18g carbs | 4.7g sugars | 3.1g fibre | 34g protein  | 0.6g salt 

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