Savor the vibrant flavors of yellow fish curry—a fragrant, golden-hued dish featuring tender fish simmered in a rich coconut curry sauce spiced with turmeric, ginger, and aromatic herbs. This recipe brings warmth and exotic flair to your table, perfect for adventurous palates and lively family meals.
Yellow fish curry is a flavorful dish with roots in South and Southeast Asian coastal regions, where fragrant curries are a staple of local cuisine. Traditionally, fish curries emerged as a way to celebrate the daily catch, blending fresh seafood with a medley of local spices and creamy coconut milk.
Preparation begins by sautéing onions, garlic, and ginger, then adding turmeric and other aromatic spices to create a vibrant base. Tender pieces of fish are gently simmered in this golden curry sauce, often enriched with coconut milk, until they absorb the complex flavors. The addition of herbs like cilantro or basil enhances the dish’s fresh, exotic aroma.
What sets yellow fish curry apart is its balance of warmth from ginger and turmeric, creamy richness, and the delicate texture of the fish, making it both comforting and adventurous—a standout for those seeking bold, aromatic flavors.
This yellow fish curry recipe from Kitchen Sanctuary is surprisingly easy for a “from scratch” dish, as the homemade Thai yellow curry paste is quickly made in a food processor, keeping the total time down to a fast 20 minutes. The flavors are vibrant and fresh, showcasing a balance of aromatic ingredients like lemongrass, ginger, and turmeric, complemented by the richness of full-fat coconut milk. The use of fish sauce and lime juice provides an authentic savory and tangy profile, which perfectly contrasts the flaky white fish and sweetens slightly with a hint of brown sugar. I removed kale from the ingredients though, because we just don’t eat that at home, and it’s rare to find one here as well.
Yellow Fish Curry
Ingredients
- Thai Curry Paste:
- 1 regular onion, peeled and chopped
- 1–2 medium red chillies, chopped
- 2 tsp finely chopped fresh ginger (or 1 tsp minced ginger)
- 2 cloves of garlic, peeled and chopped
- 1 lemongrass stalk, outer leaves discarded, inner part chopped finely (or 1 tsp of lemongrass paste)
- 1 heaped tbsp fresh coriander (cilantro) stalks (save leaves for garnish)
- 1 ½ tsp turmeric
- 1 tsp tamarind paste
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil Curry:
- 3 haddock or cod fillets (approx. 150g/5oz each), sliced in half
- 1 tbsp olive oil
- 400 ml (14 oz) can full-fat coconut milk
- 240 ml (1 cup) fish stock or chicken stock
- 2 tsp fish sauce
- 2 tsp brown sugar
- 1 tbsp lime juice
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional, for thickening) To Serve:
- Cooked rice
- 1 red chilli, finely sliced
Directions
- Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper/food processor).
- Spread half of the curry paste onto the haddock fillets (coating both sides, or just the fleshy side if the fish has skin on).
- Heat 1 tbsp of olive oil in a large frying pan (skillet) over a high heat and place the haddock fillets in. Cook for 2-3 minutes on each side until the coating starts to brown.
- Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
- Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add the fish sauce, brown sugar, and lime juice and stir again. Taste for seasoning and adjust salt, pepper, lime, or sugar as needed.
- If you’d like a thicker sauce, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
- Serve the curry immediately, topped with sliced chillies and boiled rice.
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