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 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.
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Ingredients
This is a simple Fish Korma recipe using a korma curry paste for speed.
- 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.
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.
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.
Pour over the fish stock, season with freshly ground black pepper, and add the ground almonds and diced fish fillet. Simmer for 5 minutes.
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.
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.
Top tip
Be careful not to overstir the curry. Fish is delicate and will break up in the pan.
📖 Recipe
Easy Fish Korma
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 minutes500 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
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
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Heather
This curry fish korma was delightful...loved the addition of greek yogurt to make it creamy and give extra flavor!
Vicky
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.
veenaazmanov
Awesome recipe. Thanks. Love that it is fish too. Looks creamy and delicious.
Janessa
Such a simple and flavourful dinner! We'll make this again for sure.
Jen
So many good flavors in this recipe! I'm glad we had enough to leftovers the next day!