Super-Quick Fish Curry: A Flavorful Weeknight Delight

Craving the rich and vibrant flavors of a delicious fish curry on a busy weeknight? Look no further! Our Super-Quick Fish Curry is your ticket to a speedy and satisfying culinary escape. Imagine tender fish fillets bathed in a luscious curry sauce, bursting with the perfect blend of spices and aromatics. This recipe is designed for those nights when time is of the essence, but you refuse to compromise on taste. Join us in the kitchen for a culinary adventure that brings the magic of a flavorful fish curry to your table in no time. Get ready to elevate your weeknight dinners with this delightful and quick-to-whip-up fish curry!

Food History

Curries have a rich and diverse history, originating in the Indian subcontinent and evolving over centuries. The term “curry” itself is believed to have been derived from the Tamil word “kari,” which means sauce or gravy. Indian cuisine boasts a vast array of curry recipes, each with its unique blend of spices and ingredients. This quick fish curry draws inspiration from the vibrant and varied world of curries, offering a simplified yet delicious version that you can prepare in no time.


  • 4 fish fillets (choose your favorite, like sea bass, cod, or tilapia)
  • 2 tablespoons of vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of curry paste (choose your preferred type, like panang curry or massaman curry)
  • 1 can (400 grams) of coconut milk
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, sliced into rounds
  • Salt and black pepper to taste
  • Fresh cilantro leaves, chopped, for garnish
  • Cooked rice or naan bread for serving


  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the chopped onion and minced garlic. Saut√© until they turn soft and aromatic.
  • Stir in the curry paste of your choice and cook for a minute or two until the spices become fragrant.
  • Gently place the fish fillets into the skillet, and cook for about 2-3 minutes on each side until they start to turn golden.
  • Pour in the coconut milk and bring the mixture to a gentle simmer.
  • Add the sliced red bell pepper and zucchini to the curry. Let them cook until they become tender but still slightly crisp.
  • Season the curry with salt and black pepper according to your taste.

Serving Process

Ladle the piping hot Super-Quick Fish Curry over a bowl of cooked rice or enjoy it with warm naan bread. Garnish with freshly chopped cilantro leaves to add a burst of freshness and color.


This Super-Quick Fish Curry proves that you don’t need hours in the kitchen to savor the rich and complex flavors of a curry. With tender fish, aromatic spices, and creamy coconut milk, it’s a weeknight dinner that’s quick to make and full of deliciousness.

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