Easy Tomato Fish Curry
This easy tomato fish curry takes only 15 minutes to make! Lightly spiced with baharat from the Middle East and cooked with fresh tomatoes, onions and parsley. This easy dinner is perfect served on a light summer’s evening.
You’ll love this recipe on nights when you want something nutritious to eat but don’t want to compromise on flavour, yet you also don’t have a lot time. An easy fish curry is perfect for those times.
This fish curry is based on a Middle Eastern fish recipe from the little island of Bahrain. The not-so-heard of spice, baharat, is used all over the Middle East and it’s perfectly suited for this light fish recipe. You can find baharat in most large supermarkets nowadays (or online).
This fish curry is in no way spicy, so don’t worry if you’re not a fan of the heat. It’s very ‘light’ in taste.
So if you’ve only got 20 minutes to spare, read on (or try my coconut beef curry which only takes 15 minutes – even less!)
What ingredients do I need?
Scroll down to the recipe card for exact quantities.
Onion
Large tomatoes
Olive oil
Baharat spice
Plaice fillets
Ghee
Parsley
Basmati rice + water
Timings
Prep Time
5 mins
Cook time
17 mins
Total time
22 mins
Servings
2
How do you cook easy fish curry?
Step 1 – Prep and cook your rice as you would usually (see below for tips on how I cook mine). Dice your onion and chop your tomato into small cubes. Roughly chop the parsley.
Step 2 – Place your fish fillet into a bowl and add the olive oil and baharat spice. Mix altogether and set aside.
Step 3 – Heat the ghee in a shallow frying pan with a lid and once hot, fry the onion until soft. Add the tomatoes and fry for 2 minutes.
Step 4 – Add the parsley, stir and lay the fish fillets on top of the tomato mix. Leave for a minute and then turn them over. Cover and simmer for 15 minutes. Once the fish has cooked through, you can break it up if you wish. Serve with your basmati rice.
Equipment Needed
- Chopping board
- Sharp knife
- Small bowl
- Measuring spoons
- A spoon
- Shallow frying pan with a lid
How to cook your basmati rice
To cook basmati rice, I always use a 1:1 ratio + 1 extra. So if I’m doing 2 cups of rice, I’ll do 2 cups of water plus 1 extra. I find this really works for me!
I then bring the rice to the boil and either place in a low oven at 140 for 25 mins (if you’re using an Aga or an oven-proof pan) or simmer for the same amount of time, until the rice grains start to separate.
Honestly, this will guarantee you soft, non-sticky grains every time!
What is ghee?
I’ve cooked this tomato fish curry in ghee as apposed to oil or butter. Ghee is what is known as a clarified butter; this means that the milk solids have been removed.
It is due to this that it is believed to be a lot healthier for you and better for those avoiding lactose. I’m of course not a health professional, so I would definitely recommend asking your Doctor first if you’re concerned!
Ghee has a high burning point, which means that it’s great for frying.
Frequently Asked Questions
What types of fish could I use in this curry?
You can pretty much use any type of fish in a fish curry. I’m not so bothered about keeping the fish fillet intact, so even if the fish flakes easily, that’s fine. My go-to’s would be plaice or haddock but you even try salmon or monk fish (perfect for curries due to its meatiness).
Which fish is sustainable in the UK?
I would avoid Atlantic cod or skate as they are not at all sustainable. You want to go for fish like European hake, keta salmon and tilapia. Check out MSC UK’s Good Fish Guide for all you need to know on sustainable fish.
Can I freeze fish curry?
Yes you can! You’ll just need to wait for the curry to cool down completely before you place in a sealed Tupperware container. You can freeze for up to 2 months. Defrost thoroughly before re-heating.
Can I re-heat fish curry?
You can re-heat fish curry but it’ll need to be heated thoroughly. Place it in a pan on your stove and heat until steaming.
What is baharat spice made up of?
Baharat spice from the Middle East is made up of paprika, coriander seeds, cumin seeds, whole cloves, peppercorns, nutmeg, cinnamon and cardamon pods.
Which oil to use instead of ghee?
I’d really recommend ghee if you can get it as it really helps give it that lovely buttery, curry flavour but if not, try sunflower or vegetable oil. You could of course clarify some butter yourself. Check out Downshiftology’s post on how to.
Serving suggestions
For a bit of a sweet kick, you could serve this fish curry with my spicy tomato chutney. And of course you can’t eat it without making some delicious chapati or easy naan bread too! Great for scooping up any leftover curry juices!
Easy Tomato Fish Curry Video!
Easy Tomato Fish Curry
Equipment
- Chopping board
- Sharp knife
- Small bowl
- Measuring spoons
- A spoon
- Shallow frying pan with lid
Ingredients
- 1/2 onion
- 1 tomato large
- 250 g plaice fillets or any other fish
- 1 tsp baharat spice
- 1 tbsp olive oil
- Handful parsley
- 1 tbsp ghee
Instructions
- Prep and cook your rice as you would usually. Dice your onion and chop your tomato into small cubes. Roughly chop the parsley.
- Place your fish fillet into a bowl and add the olive oil and baharat spice. Mix altogether and set aside.
- Heat the ghee in a shallow frying pan with a lid and once hot, fry the onion until soft. Add the tomatoes and fry for 2 minutes.
- Add the parsley, stir and lay the fish fillets on top of the tomato mix.
- Add the parsley, stir and lay the fish fillets on top of the tomato mix. Leave for a minute and then turn them over. Cover and simmer for 15 minutes. Once the fish has cooked through, you can break it up if you wish. Serve with your basmati rice.
Notes
Nutrition
More recipes from the Middle East
If you’re feeling inspired by this dish from Bahrain, try my Traditional Chicken Machboos recipe. It’s well worth the wait and is one of the most popular dishes all over the Middle East.
More curry recipes –
Beef Coconut Curry
Beef Rendang
Spicy Coconut Chicken Curry
African Peanut Chicken Stew
Lamb and Spinach Curry
African Peanut Sweet Potato Stew
