Quick white fish curry


  • 600g white fish fillets
  • 1 tbsp vegetable oil
  • 2 garlic cloves, 1 thinly sliced and 1 crushed
  • 1 onion, finely chopped
  • 2 tsp curry powder (mild or medium)
  • 1 tbsp tomato purée
  • 1/2 tsp sugar
  • 1 bay leaf
  • 2 tbsp crème fraiche
  • Salt and freshly ground black pepper


  1. Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.
  2. Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.
  3. Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.
  4. Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.
  5. Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.