Fish and tomato curry

Hugh Fearnley-Whittingstall shares his recipe for fish and tomato curry
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Hugh Fearnley-Whittingstall fish and tomato curry recipe image

This fish and tomato curry recipe from Hugh Fearnley-Whittingstall is a flavoursome, spicy dish

Serves    3-4

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FOOD Magazine issue 187
  • You will need
  • Method
  • Rapeseed or sunflower oil 2 tbsp
  • Onion 1 large, sliced
  • Ginger 2 tsp, freshly grated
  • Garlic 3 cloves, grated
  • Medium curry powder, or paste 1 tbsp
  • Cinnamon stick 1 (optional)
  • Tomato passata 300ml
  • Coconut milk 100ml
  • Sugar ½ tsp
  • White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
  • Large lime ½, juice of
  • Sea salt and freshly ground black pepper
  • Coriander leaves (optional)
  • Black onion (kalonji) seeds a few (optional)
  1. Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
  2. Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
  3. Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
  4. Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.

Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

You will need

  • Rapeseed or sunflower oil 2 tbsp
  • Onion 1 large, sliced
  • Ginger 2 tsp, freshly grated
  • Garlic 3 cloves, grated
  • Medium curry powder, or paste 1 tbsp
  • Cinnamon stick 1 (optional)
  • Tomato passata 300ml
  • Coconut milk 100ml
  • Sugar ½ tsp
  • White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
  • Large lime ½, juice of
  • Sea salt and freshly ground black pepper
  • Coriander leaves (optional)
  • Black onion (kalonji) seeds a few (optional)

Method

  1. Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
  2. Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
  3. Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
  4. Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.

Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25

Supported by
Indy Coffee Box

'Fish curry may sound like an undertaking, but it can be fast because the fish itself cooks through in a matter of minutes. All you need to do is create a flavoursome, spicy sauce first, which is easy, as this dish demonstrates,' says Hugh

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