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    Home » Recipes

    Fish Korma

    Published: May 17, 2022 by REALMEALDEAL ·

    pinterest image for easy fish korma recipe showing curry in a bowl
    pinterest image for fish korma recipe showing finished dish
    pinterest image for fish korma recipe showing close up of finished dish
    pinterest image for fish korma showing finished dish in bowl with side of rice.

    This easy Fish Korma recipe is light, tasty, low in calories, and ready in just 20 minutes. The curry is mild and I've used a natural yoghurt to add creaminess to the sauce but without the heaviness of cream. A simple recipe the whole family will love.

    fish korma curry in bowl topped with red chillis. Bowl of rice to side and spinach.
    Jump to Recipe Print Recipe

    Fish curries are perfect any time of year and are easy and quick to cook, making them a good choice for mid-week. More super quick fish curry dishes to add to your list are Thai Red Prawn Curry, ready in just 15 minutes, or for a creamy fish curry with coconut milk, you'll love my Keralan Fish Curry or Thai Green Fish Curry For a Korma curry with meat, try my Chicken Korma recipe.

    Jump to:
    • Ingredients
    • How to make Fish Korma
    • Substitutions and Variations
    • Serving Suggestion
    • Sustainability
    • Storage
    • Top tip
    • 📖 Recipe

    Ingredients

    This is a simple Fish Korma recipe using a korma curry paste for speed.

    fish korma ingredients labelled
    • Fish - you can use any white meaty fish in this recipe such as cod, haddock, coley, hake, halibut, snapper or tilapia. A fish curry needs a meaty fish that won't fall apart.
    • Spices - I use a simple Korma curry paste. A paste has lots of flavours and is quick and easy to use.
    • Ground Almonds - these are traditional in a korma recipe and help to thicken the sauce.
    • Sultanas - these add a little sweetness, but are optional.
    • Natural Yoghurt - this adds creaminess to the sauce without the heaviness of cream. It also helps to keep this a light dish.
    • Spinach - this is an easy vegetable to stir through curries. It adds colour and nutrition but is optional.

    See recipe card for quantities.

    How to make Fish Korma

    Get all your ingredients ready and skin and dice your fish fillets.

    onion garlic and ginger in frying pan

    Heat the vegetable oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 2 minutes.

    korma curry paste added to pan with onion garlic and ginger

    Put the rice on to cook as per the packet instructions. Add the korma curry paste to the frying pan and stir for 1 minute.

    diced fish and fish stock added to pan with onions garlic and ginger

    Pour over the fish stock, season with freshly ground black pepper, and add the ground almonds and diced fish fillet. Simmer for 5 minutes.

    spinach, garam masala, mango chutney sultanas added to pan

    Gently stir through the mango chutney, natural yoghurt, garam masala, sultanas & spinach, and heat through for 2 minutes. Serve with rice or naan bread.

    Hint: If you have fresh ginger left over, peel it and pop it in the freezer. Ginger can be grated from frozen.

    close up of fish korma in pan topped with fresh chilli and coriander leaves

    Substitutions and Variations

    • Creamier - If you want to go for a creamier thicker sauce, you can substitute the yoghurt for cream.
    • Spicy -To add more spice, top with diced red chilli.
    • Kid-Friendly - this is already a mild curry, but you can add more natural yoghurt for children if you need to.

    Serving Suggestion

    The most common side to go with curry is rice. You can also serve with naan bread or homemade flatbread or poppadums. Top with some fresh coriander leaves and a diced red chilli.

    Sustainability

    When shopping for fish, look for the blue Marine Stewardship Council Logo. This will let you know the fish has been sustainably sourced. The MSC is an international non-profit that uses a labeling system and fishery certification programme to recognize and reward sustainable fishing practices. Rice, black pepper, mango chutney, garam masala, and sultanas are now all available as Fairtrade products. Fairtrade works with some of the world's poorest farmers and uses sustainable farming practices.

    Storage

    Korma Fish curry can be kept in the fridge for 2 - 3 days. Yoghurt changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day. Just be careful not to over stir it as the fish is delicate and will break up.

    Leftover rice can also be frozen. Spread it out on a tray to cool then freeze it. Once it has frozen on a tray, you can transfer it to another container. This avoids the rice freezing together in one big lump. Cooked rice will freeze for up to one month without deteriorating in quality. Pop in a pan of boiling water to reheat and make sure the rice is piping hot before serving.

    overhead view of fish korma in dish with bowl of rice to side topped with fresh red chilli

    Top tip

    Be careful not to overstir the curry. Fish is delicate and will break up in the pan.

    📖 Recipe

    fish korma curry in bowl topped with red chillis. Bowl of rice to side.

    Easy Fish Korma

    REALMEALDEAL
    This easy Fish Korma recipe is light, easy, quick and ready in just 20 minutes.
    4.72 from 7 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Indian
    Servings (Adjustable) 4
    Calories 326 kcal

    Ingredients
     
     

    • 2 tablespoon sunflower oil organic
    • 1 onions organic, chopped
    • 2 cloves garlic organic, peeled, crushed
    • 3 teaspoon fresh ginger organic, peeled, grated
    • 300 g rice organic, fairtrade or naan bread to serve
    • 4 tablespoon korma curry paste organic
    • 500 g white meaty fish skinned and diced into bite sized chunks
    • 2 tablespoon ground almonds organic
    • 300 ml fish stock organic
    • 1 dash black pepper organic, fairtrade, freshly ground
    • 2 tablespoon mango chutney organic, fairtrade
    • 150 ml low fat natural yoghurt organic
    • 2 teaspoon garam masala organic, fairtrade
    • 40 g sultanas organic, (optional), fairtrade
    • 100 g spinach organic

    Instructions
     

    • Heat the vegetable oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 2 minutes.
      2 tablespoon sunflower oil, 1 onions, 2 cloves garlic, 3 teaspoon fresh ginger
    • Put the rice on to cook as per the packet instructions. Add the korma curry paste to the frying pan and stir for 1 minute.
      300 g rice, 4 tablespoon korma curry paste
    • Pour over the fish stock, season with freshly ground black pepper, and add the ground almonds and diced fish fillet. Simmer for 5 minutes
      500 g white meaty fish, 300 ml fish stock, 1 dash black pepper, 2 tablespoon ground almonds
    • Gently stir through the mango chutney, natural yoghurt, garam masala, sultanas & spinach, and heat through for 2 minutes.. Serve with rice or naan bread.
      2 tablespoon mango chutney, 150 ml low fat natural yoghurt, 2 teaspoon garam masala, 40 g sultanas, 100 g spinach

    Notes

    The Nutritional information is just for the curry and excludes any sides such as rice or naan bread.

    Ingredients

    • Fish - you can use any white meaty fish in this recipe such as cod, haddock, coley, hake, halibut, snapper or tilapia. A fish curry needs a meaty fish that won't fall apart.
    • Spices - I use a simple Korma curry paste. A paste has lots of flavours and is quick and easy to use.
    • Ground Almonds - these are traditional in a korma recipe and help to thicken the sauce.
    • Sultanas - these add a little sweetness, but are optional.
    • Natural Yoghurt - this adds creaminess to the sauce without the heaviness of cream. It also helps to keep this a light dish.
    • Spinach - this is an easy vegetable to stir through curries. It adds colour and nutrition but is optional.

    Serving Suggestion

    The most common side to go with curry is rice. You can also serve with naan bread or homemade flatbread or poppadums. Top with some fresh coriander leaves and a diced red chilli.

    Storage

    Korma Fish curry can be kept in the fridge for 2 - 3 days. Yoghurt changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day. Just be careful not to over stir it as the fish is delicate and will break up.
     
     
     
     
     
     

    Nutrition per serving

    Calories: 326kcalCarbohydrates: 23gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 56mgSodium: 347mgPotassium: 855mgFiber: 3gSugar: 15gVitamin A: 4782IUVitamin C: 13mgCalcium: 156mgIron: 2mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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    1. Heather

      June 24, 2022 at 7:13 pm

      This curry fish korma was delightful...loved the addition of greek yogurt to make it creamy and give extra flavor!

      Reply
    2. Vicky

      June 24, 2022 at 6:23 pm

      I love that this recipe produces a mild curry taste since my kids are more likely to have it. They are not fans of spice, but I do like giving them dish like this fish korma to expand their palettes.

      Reply
    3. veenaazmanov

      June 24, 2022 at 6:18 pm

      Awesome recipe. Thanks. Love that it is fish too. Looks creamy and delicious.

      Reply
    4. Janessa

      June 24, 2022 at 5:31 pm

      Such a simple and flavourful dinner! We'll make this again for sure.

      Reply
    5. Jen

      June 24, 2022 at 5:28 pm

      So many good flavors in this recipe! I'm glad we had enough to leftovers the next day!

      Reply

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    Hi, I'm Claire I want to inspire you to Eat and Live Sustainably. I love to cook and I've loads of easy recipes to help you on your way.

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