Yellow Fish Curry

When it comes to comfort food, few dishes compare to a hearty Fish & Potato Curry. It’s the kind of meal that warms you from the inside out, filling your kitchen with an incredible aroma.

This recipe combines tender pieces of fish with creamy potatoes in a rich, fragrant sauce.

Why you’ll love this Fish & Potato Curry

This curry is all about balance and flavour. To keep things simple, I use store-bought curry paste as the base. It’s a great time-saver that still delivers a robust, authentic taste.

The addition of potatoes makes the dish extra hearty, while the fish is tender and flaky.

Plus, it’s versatile enough to pair with rice, naan, or simply enjoy on its own. With minimal prep and maximum flavour, this recipe is perfect for busy weeknights.

Top tips for a perfect Fish Curry

1. Use Fresh Fish: Opt for fresh, firm fish fillets for the best texture and flavour. If using frozen fish, make sure it’s thoroughly thawed and pat it dry before cooking.
2. Cut Potatoes Evenly: Make sure the potato chunks are roughly the same size so they cook evenly. This helps them become tender without overcooking the curry.
3. Simmer Gently: When cooking the fish, keep the heat at a gentle simmer to ensure it cooks evenly without falling apart.
4. Customise with Vegetables: For added nutrition and variety, you can toss in other vegetables like capsicum, peas, or carrots.

What goes in my Fish & Potato Curry

• Lime – Brightens the dish with a tangy acidity

• Yellow curry paste – This fragrant, mildly spicy paste forms the base of the curry, bringing depth and warmth.

• Light coconut milk – Adds a creamy texture and subtle sweetness that balances the spices.

• Potatoes – Hearty and comforting, they add substance and soak up the curry’s flavours.

• Snow peas – Crisp and vibrant, they add texture and a pop of colour.

• White fish – Delicate and tender, the fish absorbs the flavours of the curry beautifully.

• Fish sauce – Provides a savory, umami kick