3 ingredient fish curry

by | Jun 22, 2015 | Mains, One Pot, Recipe

You’ve heard of the term “curry in a hurry”? Well this dish couldn’t be any easier especially after you’ve had ‘one of those days’. We were recently involved in helping Damien’s Mum move from her unit into a nursing home. The poor woman’s health has declined over the months and she just couldn’t stay on her own anymore. She had a one bedroom unit that needed packing up, cleaned and some things moved to her in the nursing home and all the things she no longer needed back to our place into storage. We worked for 3 days doing this and being an hour away from where we lived, we were just about exhausted each day we got home. This dish took literally minutes to prepare and on a cool night, just what the doctor ordered.

I remember someone cooking me something like this years ago and they called it a Malaysian Fish Curry. I think our idea of Malaysian and other Asian curries has come a long way since then and we  have access to a lot of Asian ingredients, grown here in Australia and authentic tasting curry pastes are readily available in the supermarket. That’s what I tend to use in my Thai curries but this recipe is a great standby. It’s just a matter of getting a can of coconut milk on the boil and adding a tablespoon (or more) of regular curry powder.

I buy a kilo of frozen white fish fillets for less than $10 from the supermarket so fish is a regular on our menu. It’s pretty cheap compared to red meat, there’s no bones and most importantly, my kids eat it. Add the fish to the boiling coconut milk mixture, add plenty of salt and pepper and within about 5 minutes, the fish will be cooked.

Whenever I cook rice, I tend to cook up 2 or 3 cups and freeze the leftover rice in serving size portions. It’s just a matter of letting it defrost or pouring boiling hot water over it. Serve with a side of fresh vegetables and dinner is on the table in less than 15 minutes. This meal went down a treat after our busy day and it just goes to show that you don’t need to buy takeaway even when you can’t be bothered cooking. Other than opening the can of coconut milk, cutting up a few vegies and serving it in a bowl, there really wasn’t anything to it. It may not be an authentic Indian, Thai or Malaysian curry but it sure was good.


3 Ingredient Fish Curry

  • fresh fish, cut into bite sized pieces
  • can of coconut milk
  • 1 tbs curry powder (or more to taste)
  • salt & pepper
  1. Boil coconut milk and add curry powder.
  2. Add fish pieces, turning after a couple minutes and boil until cooked through (approx 5 minutes).
  3. Serve with rice and steamed vegetables.