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Curry Fish Stew

Curry Fish Stew

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Kristin

Kristin

This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
  2. Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
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Reviews

ANT_SHARON
14

ANT_SHARON

12/17/2002

An excellent Korma but not what I would call a curry.

Patricia
3

Patricia

10/1/2012

Delicious and fast recipe, love it!!

blankenmom
0

blankenmom

10/27/2013

Our family loves this recipe - even the non-fish lovers. We use Talapia however since it's what we generally have on hand and it's less expensive. We also use coconut milk/cream since we have one allergic to milk. It carries over perfectly. If we need to extend the milk a bit, we use some chicken broth without losing flavor, but it does thin it out a bit.

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