Make your own Basa Fish Curry from scratch at home, chunks of Basa fish marinated in yoghurt, garlic, chilli, turmeric & ginger.
Then hob cooked in a homemade coconut curry paste. Any white fish, such as Cod, Haddock or Tilapia can be used instead.
Medium spiced Fish Curry recipe has all the great flavours of an Indian Takeaway, however, it has surprisingly low calories & is low fat.
Perfect for both a midweek meal or a weekend fakeaway!
How to make a Basa Fish Curry?
Go straight to the recipe for the ingredients and instructions, using the below button.Jump to Recipe
Or check out the slideshow to see the step by steps.
More info is written on this blog post should you want any extra help?
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.
What to use as a fish marinade?
Create a simple marinade for fish using Garlic Puree, Chilli Puree, Yoghurt, Ginger and Tumeric.
You can crush and mince your own garlic and chillies if preferred?
How long to marinate fish for curry?
Fish does not need to be marinated for long periods of time like meat does. Which makes it perfect when you want a curry in a rush!
Simply create the marinade as your first step and leave it to seep in the flavours, whilst you create the curry paste.
How to create a homemade curry paste?
Create a homemade smooth coconut curry paste, made from simple ingredients.
Fry onions until golden, add chopped tomatoes and cook until softened.
Remove from pan and blend together with desiccated 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 Pilau Rice, onion bhaji's, samosas & poppadoms.
The fish soaks up the curry flavours perfectly a great dish for any occasion.
📖 Step by Step Recipe
Basa Fish Curry
Basa Fish Marinade
- 500 Grams (1lb) Basa Fish or prefered firm white fish chopped into large bite-sized peices
- 60 Grams (¼ cup) Natural Yogurt
- 1 teaspoon Gia Garlic Puree 2 garlic cloves crushed
- ¼ teaspoon Tumeric
- 1 teaspoon Gia Chilli Puree 1 chilli pepper chopped finely or minced
- ½ teaspoon Ground Ginger
- Salt As required
- 2 tablespoon Olive oil
- 2 Onions chopped
- ½ tin Chopped Tomatoes
- 2 tablespoon Desiccated Coconut
- 1 teaspoon Gia Chilli Puree 1 chilli pepper chopped finely
- 1 tablespoon Gia Sundried Tomato Puree substitute for regular tomato puree
- 1 teaspoon Gia Garlic Puree 2 cloves garlic
- 2 teaspoon Sugar
- 1 tablespoon 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 tablespoon 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 teaspoon sugar and bring to the boil
- Turn heat to medium-low and add back the fish. Simmer for 3- 4 mins until warmed through.
- Sprinkle fresh coriander over the top, and serve with rice.
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 teaspoon 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 freshly made!
More Curry Recipes
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