03 Weeknight Fish Curry

Here’s a simple curry you can whip up after work for the family – it isn’t complicated and can be knocked off in about half an hour. Spend the first 10 minutes preparing your ingredients and the rest is easy peasy. We’ve made this mild so that it’s child-friendly, but feel free to use fresh chillies or dried chilli flakes to add some heat.


Serves 3-4


  • 1 - small brown onion, finely chopped
  • 1 - piece of lemongrass, tough outer layers peeled & finely chopped
  • 5cm piece ginger, finely chopped
  • 2 - cloves garlic, finely chopped
  • 4 - tomatoes, diced
  • 1tsp - ground turmeric
  • 1tsp - ground cumin
  • 0.5cup - water
  • 1cup - coconut milk
  • 1tbsp - fish sauce
  • 700g - firm white fish, chopped into large chunks (such as flake, gummy shark, cod)
  • 43g - chopped roasted peanuts


  1. Heat some oil over medium heat in a large pan that you have a lid for. (you’ll cover it later on)
  2. Add the onion, lemongrass, ginger and garlic and cook for 5 minutes until they start to soften.
  3. Put in the tomatoes and let them cook down for 5 minutes until they start to soften and release their juices.
  4. Add the turmeric and cumin and fry for a minute before adding the water, coconut milk and fish sauce.
  5. Stir to combine, then add the fish, bring to a simmer, then cover for 5 minutes.
  6. Remove the lid and cook for a further 5 minutes or until the fish easily breaks apart when you test it with a fork.
  7. Scatter with the peanuts before serving.