Dinner

Fried Fish & Tomato Curry Recipe

ByBen Miller November 12, 2025November 12, 2025

Introduction

This fried fish and tomato curry is a vibrant, flavorful dish perfect for a comforting weeknight meal. Tender pollack fillets are lightly fried and simmered in a rich, spiced tomato and coconut sauce. Served with fluffy basmati rice, it’s a delightful fusion of textures and tastes.

A pan with cooked fish pieces covered in a thick orange-yellow curry sauce, garnished with green coriander leaves scattered on top. The pan is placed on a gray cloth with a spoon resting inside, partially covered with curry. To the right, a white plate with white cooked rice is visible. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil, plus 2 tsp
2 onions, thinly sliced
8 large vine tomatoes, roughly chopped
4 garlic cloves
Thumb-sized piece ginger, roughly chopped
3 tbsp Madras curry paste
165ml can coconut milk
Large handful coriander, finely chopped, plus extra sprigs to serve
500g pollack fillets, skinned
6 tbsp plain flour
Basmati rice, to serve

Instructions

Step 1: Heat 2 teaspoons of vegetable oil in a pan over medium heat. Add the sliced onions with a pinch of salt and cook for about 8 minutes until they become soft and golden.
Step 2: While the onions cook, blend the tomatoes, garlic, and ginger in a food processor until smooth. Add the Madras curry paste to the onions and fry for another 3 minutes.
Step 3: Stir in the tomato purée and simmer for 10 minutes until the mixture thickens slightly. Then add the coconut milk and chopped coriander, and simmer again to thicken the sauce.
Step 4: Season the plain flour with salt and pepper, then dust the pollack fillets evenly in the flour.
Step 5: Heat the remaining 2 tablespoons of oil in a non-stick frying pan over high heat. Fry the fish fillets in batches for about 1 minute on each side, until they begin to brown.
Step 6: Carefully place the browned fish fillets into the tomato curry sauce and simmer gently until the fish is just cooked through.
Step 7: Scatter over extra coriander sprigs and serve the curry hot with cooked basmati rice.

Tips & Variations

Use firm white fish like cod or haddock if pollack is unavailable.
For extra heat, add a chopped chili or a pinch of chili powder to the curry paste.
Serve with a side of steamed vegetables or naan bread for a fuller meal.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until steaming hot, being careful not to overcook the fish to avoid it becoming tough.

How to Serve

The image shows a silver pan filled with four large pieces of white fish covered in a thick, yellow curry sauce with small green herbs sprinkled on top. A silver spoon rests at the edge of the pan, partially covered in the sauce. The pan sits on a light gray cloth over a white marbled surface. To the right, there is a white plate filled with plain white rice. The overall look is bright and fresh, with the yellow curry contrasting well against the white fish and rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish in this recipe?

Yes, you can substitute pollack with other firm white fish such as cod, haddock, or tilapia. Just adjust cooking time as needed since thickness and texture may vary.

Is this curry spicy?

The curry has a moderate level of spice from the Madras curry paste, but you can adjust it by adding more or less paste, or including fresh chili for extra heat if desired.