Creamy Fish & Red Capsicum Curry

Capscium & Fish Curry 008a

A simple fish curry made from scratch is the perfect week night meal any time of the year, but with the first of the season’s capsicums and tomatoes starting to appear in the markets this recipe is fresh while still having a good chilli kick.

The creaminess of this curry comes from yogurt which is added in the last stage of cooking – to avoid the yogurt splitting, take care not to let the mixture boil after adding it.

Creamy Fish & Red Capsicum Curry

Adjust the heat of the curry by adjusting the amount of chilli you use – the chilli can be omitted if you wish. You will have still have a great
tasting curry without the fiery chilli kick.

Serves 4

2 tsp ground coriander
2 tsp grated fresh ginger
2 cloves garlic, crushed
½-1 tsp chilli powder, or to taste (optional)
¼ tsp turmeric
500g firm white fish fillets, cubed
vegetable oil
6 dried or fresh curry leaves
½ tsp yellow mustard seeds
1 medium onion, sliced
2-3 medium tomatoes, chopped
2 small or 1 large red capsicum, chopped
½ cup natural yogurt
¼ cup fresh coriander, chopped

1              Place ground coriander, ginger, garlic, chilli powder, if using, and turmeric in a small bowl, add about ¼ cup water and mix to make a smooth paste.

2             Place fish in a bowl, add half of the spice mixture and mix to coat fish with spices. Set remaining paste aside.

3              Heat a heavy-based frying pan over a medium heat, add 2 tbsp oil and heat for 30 seconds or until shimmering. Add fish and cook, tossing, for 1-2 minutes or until browned – the fish should not be cooked through at this stage. Remove fish and set aside.

4              Add curry leaves and mustard seeds and cook, stirring, for about 1 minute or until mustard seeds start to pop.

5              Reduce heat, add onion, cover and cook, stirring
occasionally, for 8-10 minutes or until onion softens. Stir in
tomatoes, capsicum, remaining spice mixture and ½ cup water, bring to simmering and simmer, stirring occasionally, for 5 minutes or
until mixture is fragrant and tomatoes release their juices.

6              Stir in yogurt, return fish to pan and toss to combine, taking care not to break up fish. Cook, stirring gently and occasionally, for 3-4 minutes or until fish is cooked through.

7              Stir in the chopped coriander, reserving some for scattering, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other curry recipes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

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Broccoli, Pea & Potato Curry


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