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Tomato and coconut fish curry recipe

Tomato and coconut fish curry recipe

21 ratings

This colourful one pot curry is packed with flavour and aroma. Juicy tomatoes and creamy coconut milk make this delicious dairy-free and gluten-free dish perfect for a comforting weeknight dinner. See method

  • Serves 4
  • Takes 50 mins
  • 444 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 1 tsp cumin seeds
  • 1 tsp mustard seeds, yellow or black
  • 2 tbsp rapeseed oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 4cm piece ginger, peeled and sliced into matchsticks
  • 15 dried curry leaves
  • 3 x 255g packs sweet vine-ripened tomatoes, quartered
  • 1 tsp tamarind paste
  • 400g tin light coconut milk
  • 200g basmati rice
  • 280g pack Tesco Finest skinless and boneless cod fillets, halved
  • 2 tbsp toasted flaked almonds
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    7g 33%
  • Sugars

    9g 10%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 46.3g Protein 20.8g Fibre 4.1g


  1. Toast the cumin and mustard seeds in a frying pan over a medium heat for 2 mins or until fragrant.
  2. Add the oil, shallots, garlic, ginger and curry leaves. Fry over a low-medium heat for 10 mins, stirring occasionally, until lightly golden. Stir in the tomatoes and cook for 4-5 mins until starting to soften at the edges.
  3. Add the tamarind paste and coconut milk, then increase the heat to a gentle simmer. Once bubbling, reduce the heat to low and cook for 25 mins, gently swirling the pan occasionally, so the tomatoes keep their shape.
  4. Meanwhile, cook the rice to pack instructions.
  5. Carefully submerge the fish fillets, covering with the sauce, then cook gently for another 5 mins or until the fish is just cooked through.
  6. Serve the tomato curry spooned over the rice, and scattered with the flaked almonds.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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