Curry Fish Stew

Curry Fish Stew

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"This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette."
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30 m servings 669 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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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

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  1. Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
  2. Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.



An excellent Korma but not what I would call a curry.

Delicious and fast recipe, love it!!

Our family loves this recipe - even the non-fish lovers. We use Talapia however since it's what we generally have on hand and it's less expensive. We also use coconut milk/cream since we have ...

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