Masala Fish Curry

Cooking time
Serves2 people
Masala Fish Curry

A masala is the mix of spices used in an Indian dish. In this fragrant fish curry you’ll find cumin, turmeric, ginger, chilli and garam masala, all bringing extra flavour to sustainably caught fish and fluffy basmati rice.

4 ratings
layout 4 comments


  • 200g white basmati rice
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 2 tomatoes
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 375g fish pie mix
  • 200g kale
  • 1 tbsp olive oil
  • 300ml + 400ml boiling water

Prep: 20 mins | Cook: 30 mins

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1. Tip the rice into a large bowl and cover with cold water. Leave to soak while you make the curry.
2. Peel and finely chop the onion. Peel and grate the garlic and ginger. Halve the chilli and flick out the seeds. Finely chop it. Roughly chop the tomatoes.
3. Heat a large frying pan for 1 min. Add 1 tbsp olive oil and the chopped onion. Season with salt and pepper. Fry for 5 mins over a medium heat, stirring, till just softened. Scatter in 1 tsp cumin seeds and fry for 1 min.
4. Add in the garlic, ginger and chilli. Cook and stir for 2 mins. Add 1 tsp each of the garam masala and turmeric and stir together to coat. Add the chopped tomatoes and 300ml boiling water. Pop on a lid and simmer for 10 mins.
5. While the curry is cooking, drain the rice. Tip into a pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins to finish cooking the rice.
6. Cut any large chunks of fish in half. Add to the frying pan and put the lid back on. Simmer over a low heat for 5 mins.
7. Strip the kale leaves from the stems and finely shred them. After the fish has poached in the curry sauce for 5 mins, stir through the kale. Put the lid back on and cook for a further 3 mins.
8. The rice should be tender, the kale wilted and the fish cooked through. Taste the curry and add a little more salt and pepper if you think it needs it. Serve in warm bowls with the rice.
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This was a lovely recipe. I don’t ever weigh my ingredients out so I added extra garlic and red & yellow chilli, and extra spices. I used Halibut steaks which worked really well as it’s a firm white fish and a generous amount of kale. Will definitely use this recipe again and it would be good with large prawns added too

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If you want to try this dish, you can't. The main ingredients are out of stock? So improvisation required? Perhaps alternatives on the page so to enable easy buying etc?


Delicious curry, we make this regularly! Perhaps previous reviewer didn't add enough chilli or ginger?



A little bit bland...