Make your own curry from scratch at home, this one has all the great flavour without the calories or fat intake of an Indian Restaurant! Basa Fish Curry is the perfect weekday meal with medium spiciness.
What fish is suitable for curry?
We use Basa fish as it is a cheap, firm white fish which absorbs the curry flavours well. If you can’t source Basa then opt for Cod or Haddock which are slightly more expensive but also absorb the curry flavouring well.
Making Fish Curry step by step
First marinate the fish in Garlic Puree, Chilli Puree, Yoghurt, Ginger and Tumeric.
Next, fry onions until golden then add chopped tomatoes until softened. Remove from pan and blend together with coconut to form a smooth curry paste for later. We use a stick blender to do this.
Add marinated fish to the pan and cook for 6 minutes (3 minutes each side) remove from pan until later.
Keep the juice from the cooked fish in the pan and add Garlic, Chilli & Sundried Tomato Puree, Curry Leaves & Garam Masala.
Add in the curry paste, created earlier, stir all together and finally add the water and sugar. Bring to the boil turn heat to medium and add the fish back to the pan for about 4 minutes
Scatter with coriander once finished cooking and you’re ready to serve up.
What to serve with fish curry?
We served our Basa Fish Curry with coconut rice, onion bhaji’s, samosas (recipes coming soon) & poppadoms. We also have onion rice recipe you may like instead? And our garlic naan recipe may interest you too?
The fish soaks up the curry flavours perfectly a great dish for any occasion.
Basa Fish Curry
Basa Fish Marinade
- 2 Tbsp Olive oil
- 2 Onions chopped
- 1/2 tin Chopped Tomatoes
- 2 Tbsp Desiccated Coconut
- 1 Tsp Gia Chilli Puree 1 chilli pepper chopped finely
- 1 Tbsp Gia Sundried Tomato Puree substitute for regular tomato puree
- 1 Tsp Gia Garlic Puree 2 cloves garlic
- 2 Tsp Sugar
- 1 Tbsp Garam Masala or Curry Powder
- 250 ml (1 cup) Water
- 3 Curry Leaves or bay leaf
- Place all marinade ingredients in a large bowl with the fish and stir together placing to one side.
Create Curry Paste
- Place 1 tbsp of olive oil in a pan, fry the onions for 5 mins on medium heat until soft. Add the tin tomatoes for a further 3 mins.
- Remove from pan & place into a large jug adding the desiccated coconut and 1tbsp of water, blend to make a smooth paste, place to one side.
- In the same pan add oil & fry the marinated fish on both sides for 3 mins (6 mins in total) remove from one side leaving the juice in the pan.
- Add the garlic, chilli and sundried tomato puree to the pan with the garam masala and curry leaves, stir together, next add the curry paste we created earlier.
- Finally add 250 ml water and 2 tsp sugar and bring to the boil
- Turn heat to medium-low and add back the fish. Cook for 3- 4 mins until cooked through.
- Serve with coriander sprinkled over top.
Gia Puree Products
A few cheat products used to help speed up prep time, all available from UK supermarkets!
- Gia Garlic Puree – Garlic ready crushed to put into your recipe, 1tsp is equal to 2 garlic cloves. No more stinky fingers, we use it in most recipes that call for crushed garlic!
- Gia Chilli Puree- Chilli peppers ready crushed to add a quick kick to any dish. 1 tsp is equal to 1 chilli pepper. No need to chop your own anymore, have you ever rubbed your eyes after chopping Chillies?? It stings, doesn’t it! Well, fear no more with this product! Great for Curry dishes!
- Gia Sundried Tomato Puree – Add the richness of sundried tomatoes to any recipe. Blended with oils and herbs, the secret ingredient to any good meal. We often use in place of regular Tomato puree, to add extra richness. You will only need half the amount of this compared to regular puree!
Click here to see more information about the Gia Range of products. We created this recipe for Gia using their products. We highly recommend them but also give you other options of how to make without them in the recipe card.
Can I freeze Fish curry?
Yes, it can be stored in an airtight container until it is cool enough to put in the freezer, it will keep for 3 months in the freezer. Defrost fully before warming up in the microwave. The fish may break up more than when it is fresh!
If you liked this Basa Fish Curry why not check out some of our more recent recipes? If you made yourself please leave us a comment below, let us know how you got on?