Dinner Occasions

Savory Curried Fish with Fragrant Rice

A Flavorful Fusion of Spices and Seafood

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Savory Curried Fish with Fragrant Rice

Difficulty:IntermediatePrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:344 kcal Best Season:Suitable throughout the year


Dive into a delightful culinary experience with our Savory Curried Fish with Fragrant Rice. This dish combines tender fish fillets with a rich and aromatic curry sauce, served over perfectly cooked rice. It’s a meal that’s sure to impress and satisfy your taste buds with its vibrant flavors and textures.



  1. In a large skillet over medium heat, combine water, onion, butter, curry powder, and salt. Cook until the butter has melted, which should take approximately 2 minutes. Add the rice to the onion mixture and place the frozen white fish on top of the rice. Sprinkle with almonds.
  2. Lower the heat to medium-low, cover the skillet, and let it simmer until the rice is tender and the liquid is fully absorbed, roughly 20 minutes. The fish should be thoroughly heated, with the flesh turning opaque and flaking easily. Stir in the peas and use a fork to fluff the rice before serving.


  • – For a spicier curry, add a pinch of cayenne pepper or a chopped chili pepper to the curry sauce.
    – You can substitute the fish with shrimp or chicken if preferred.
    – Serve with a side of steamed vegetables for a complete meal.
Keywords:Curry Fish, Rice, Seafood, Curry Sauce, Spicy, Aromatic, Easy Dinner

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but adjust the cooking time accordingly as brown rice takes longer to cook.

Is this dish freezer-friendly?

Yes, you can freeze the curry sauce and fish separately for up to 3 months. Reheat thoroughly before serving.

Can I make this dish vegan?

Substitute the fish with tofu or chickpeas and use vegetable broth instead of fish stock for a vegan version.

What type of fish is best for this recipe?

Firm white fish like cod, tilapia, or halibut work well in this recipe.

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