Fish curry

This incredibly simple fish curry uses ginger, garam masala, paprika and turmeric to add flavour without heat, and buttermilk for a smooth, creamy finish.

  • 20 mins cooking
  • Serves 4
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Fish curry
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), sliced thinly
  • 5 centimetre piece fresh ginger (25g), grated
  • 3 clove garlic, crushed
  • 1 teaspoon brown sugar
  • 2 teaspoon garam marsala
  • 2 teaspoon sweet paprika
  • 1 1/2 teaspoon ground turmeric
  • 1/2 cup (125ml) vegetable stock
  • 1 cup (250ml) buttermilk
  • 4 200g white fish fillets
Steamed jasmine rice
  • 1 cup (200g) UNCLE BEN’s® Basmati Rice
  • 2 cup (500ml) water


Fish curry
  • 1
    Heat half the oil in medium saucepan. Cook onion, ginger, garlic and sugar, stirring, until caramelised lightly. Add spices, cook, stirring, until fragrant.
  • 2
    Add stock to pan, bring to the boil. Reduce heat, simmer, uncovered, 2 minutes, or until slightly thickened. Add buttermilk, cook, stirring, 1 minute.
  • 3
    Make steamed basmati rice. Rinse rice under cold water until water runs clear, drain. Bring the water to the boil, covered, in medium saucepan, add rice. Cook, covered, over low heat, 10 minutes. Remove from heat, stand, covered, 10 minutes. Fluff rice with fork.
  • 4
    Heat remaining oil in large frying pan. Cook fish until browned both sides and cooked through.
  • 5
    Divide rice among serving bowls, top with fish and curry sauce. Sprinkle with fresh coriander leaves, if you like.