Curry Fish and Rice

Curry Fish and Rice


"I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!"
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35 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
  2. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.


Read all reviews 12
  1. 15 Ratings

Most helpful positive review

Really great recipe! I followed it more closely than I normally do with recipes, but I did make a couple of minor adjustments...I more than doubled the amount of (spicy) curry powder because we...

Most helpful critical review

Very bland, even though I added 1.5 tbsp curry, some garlic powder, black pepper, salt, 2 diced garlic cloves, and other veggies like bell pepper and zucchini.

Most helpful
Most positive
Least positive

Really great recipe! I followed it more closely than I normally do with recipes, but I did make a couple of minor adjustments...I more than doubled the amount of (spicy) curry powder because we...

I tried this recipe and loved how easy it was to prepare and it was very tasty. I cooked as directed but made some addirions/changes. I increased the following: onion 1/2 cup, 1 cup rice, 2 TBS ...

Had to create an account to rate this recipe. I barely ever use recipes and usually just make my own , but this is what I live for. The easiest meals that are nutritious and simple to cook. Grea...

Used brown rice. Not sure if that's why it took so much longer to cook. Added more water during cooking. Also added raisins. I think it was a little bland so I might experiment more, and will d...

Thoroughly enjoyed the recipe. I followed the modifications listed by Tam in the reviews [2 tbs curry powder, 1/2 tsp garlic powder, 1 tsp onion powder, 1 packet low sodium Sazon with culantro a...

Hate to rate when I didn't follow recipe exactly but this was excellent . Changes were...I dislike peas so I added some chopped fresh broccoli when about 10 minutes left to cook. I also sautéed ...

So I followed most of the recipe, I tend to tweak ingredients based on what I have! I used Swai fillets to start, and since I had brown rice I used chicken broth to cook instead of water. Also I...

I made this with canned peas and carrots since that's the only veg I had on hand other than fresh. I followed the recipe but found I needed to add more salt. Maybe seasoning the fish first would...

If you enjoy Indian food then you will need to add more spice. Very quick dish to prepare.

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