Fish Curry Soup

How to make a Fish Curry Soup.

Ingredients: Serves 4

  • 500g white fish fillet (cod, haddock, pollock), cut into chunks
  • 2 plum tomatoes, de-seeded and roughly chopped
  • 2 onions, sliced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, peeled and finely chopped
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 2tsp garam masala
  • 1tsp ground fennel seeds
  • 1tsp chilli powder
  • ½tsp turmeric
  • pinch of caster sugar
  • 1tbsp tomato puree
  • 600ml light fish stock
  • 200ml light coconut milk
  • salt
  • pepper
  • coriander leaves, to garnish


  1. Heat the sunflower oil in a large casserole dish over a medium heat until hot.
  2. Sweat the onion, garlic and ginger for 8-10 minutes, stirring occasionally until the onion starts to soften.
  3. Add the ground spices, chilli powder, turmeric, a pinch of sugar and some seasoning, stir well and cook for a further 1-2 minutes.
  4. Stir in the tomato puree, cook for 1 minute, stirring occasionally, then add the chopped tomato and the chunks of fish.
  5. Cover with the fish stock and coconut milk, stir well then bring the mixture to a simmer.
  6. Simmer for 10-12 minutes until the fish is just cooked.
  7. Adjust the seasoning to taste, then spoon the soup into serving bowls.
  8. Garnish with coriander leaves before serving.
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