Fish and Potato Curry with Red Rice

Ingredients for Fish Curry

This wholesome fish and potato curry uses a wonderful blend of Indian spices and is served with lightly spiced rice as well.

You can get red rice at gourmet food stores. Otherwise use basmati or jasmine rice. The dish is wheat, gluten and dairy free and makes a fantastic weekend lunch.

Fish & Potato Curry with Red Rice


    The Rice
  • 1 1/2 cups red rice (or other fragrant rice)
  • 3 cups water
  • 2 tbsp olive oil
  • 1/4 cup almonds
  • 1/2 tbsp ground coriander
  • 1/2 tsp each salt and pepper
  • The Fish and Potato Curry
  • 2 tbsp olive oil
  • 3 cm piece fresh ginger - finely chopped
  • 3 cloves garlic
  • 1 fresh red chilli - finely diced
  • 1 1/2 tbsp cumin seeds - toasted in the fry pan till colour changes
  • 3/4 tsp turmeric
  • 1 cinnamon stick
  • 1 onion - finely chopped
  • 3 med potatoes - peeled, cut in 3 cm chunks
  • 120 gm firm fresh fish per person - we use warehou or bluenose
  • 1 tsp salt
  • 1 3/4 cups water
  • 1 1/2 cups coconut cream
  • coriander to garnish


    To Cook the Rice
  1. Cook the rice in the water for 30 minutes
  2. Heat the oil in a fry pan and add the almonds, ground coriander, salt and pepper
  3. Fry gently till golden
  4. Add to the cooked rice and keep warm
  5. Making the Curry
  6. Heat the oil over a moderate heat in a fry pan
  7. Add the ginger, garlic, chilli, cumin, turmeric, cinnamon stick and onion
  8. Fry gently without browning till the onion is soft
  9. Add potatoes, water and salt and bring to the boil
  10. Simmer until the mixture has reduced by three-quarters and the potatoes are tender
  11. Cut the fish in to 5 cm pieces and add to the pan; simmer till the fish is just cooked
  12. Remove from the heat and add the coconut cream
  13. Serve on the warm rice and garnish with tomato and coriander