This is a meal you can throw together in 15 minutes from ingredients you probably have in your store cupboard and freezer. It’ll work with any chunky white fish like Cod, Haddock, Pollock, Coley etc. You can add any of your favourite vegetables and serve with rice and naan bread though it’s hearty and filling enough to eat all on it’s own.
15 Minute Fish Curry
The beauty of fish such as cod is that it takes no time at all to cook, it’s naturally low in fat and it holds it’s shape very well when you cook it in a dish like this 15 minute fish curry. The fish will be cooked through in less than 10 minutes which means from start to finish including prep (but not the washing up unfortunately!) you can have this on the table in 15 minutes.
Up to a couple of years ago I would make curries at home by frying some chicken and pouring over a jar of ready made sauce with dubious looking vegetables included. We’re so lucky these days to have ranges of amazing spice pastes and powders available in every supermarket that anyone can put together a proper curry at home in no time.
I have made my own paste in the past using these simple recipes from Jamie Oliver but to be honest although it doesn’t take long I don’t always have the ingredients to hand to really make them properly so I keep jars of paste from the Pataks range and packets of spice blends from Green Saffron in the cupboard. Both are really great options that simply contain spices and oils so you can be sure you’re eating the best that you can.
Ingredients for 15 Minute Fish Curry
Serves 2, easily multiplied
1 Tablespoon Oil
2 Heaped Tablespoons of Curry Paste (Madras, Balti and Rogan Josh work particularly well with fish)
Chopped Vegetables (I used red pepper and baby sweetcorn)
Frozen Vegetables (Peas, green beans, broccoli work really well)
1 Tin of Chopped Tomatoes
2 Fillets of White Fish such as Cod, Haddock, Coley etc.
Heat your oil in a deep frying pan or saucepan over a medium to high heat. Add the curry paste and fry for a couple of minutes, stirring. Add the tin of chopped tomatoes, give it a quick stir to mix through, bring to the boil, then reduce the heat to simmer.
While that is warming through, wash and roughly chop your veg, adding them to the simmering sauce as you go. If you are using frozen veg just put them straight in. Cut your fish into bite-size chunks being careful to check for bones and then add this to the sauce also.
Give it a gentle stir so that the fish is coated in the sauce and then leave it to simmer for 10 minutes, stirring once or twice. Your veg will stay nice and crunchy and the fish will be cooked perfectly.
Serve with rice or naan or just as is.
15 Minute Fish Curry