Curry Up: Fish Curry

9 months ago

fish curry

Curry may seem difficult to learn, but in truth, its a wonder dish that can be made with just a few steps. The real secret to good curry like this fish variation is learning how to build on the flavors. Once you’ve got the hang of it, it’s just a matter of time of when you can make your own curry dishes from scratch.




Makes 8-10 servings


1 kilo Fish fillet (such as loro [parrot fish] or labahita), sliced into 2-inch pieces

  • Salt and pepper to taste

½ cup Flour

  • Oil for frying the fish

½ cup Olive oil

1 Red chili pepper* or green chili pepper (siling pansigang), sliced thinly, optional

½ cup Thinly sliced ginger

½ cup Finely chopped onions

½ cup Thinly sliced leeks

1 Fish broth cube

4-5 Medium tomatoes, quartered

3 tsps Curry powder

1 Coconut cream

  • Homemade fish stock or water

1 cup Coarsely chopped coriander leaves (wansoy)

*Choose the pepper depending on heat level desired.


  1. Lightly season the fish with salt and pepper, then dredge the fish pieces in the flour until lightly coated. Fry the fish in oil until half-cooked, or until slightly golden. Set aside.
  2. Heat the olive oil in a wide pan. Add and saute the chili for a few seconds. Toss in the ginger for a minute, followed by the onions and leeks. Add a fish cube, if using.
  3. Sauté the mixture for a minute. Add a little water to deglaze the bottom of the pan and prevent the mixture from burning.
  4. Add the tomatoes and continue to sauté until the tomatoes have wilted. Add the curry powder and continue cooking until mixture has slightly thickened.
  5. Stir in the coconut cream. After about a minute or two, add in the fish pieces. Bring to a boil and simmer for around 3-5 minutes.
  6. Add fish stock or water to adjust thickness. Stir occasionally to make sure that none of the pieces will stick to the bottom of the pan.
  7. Season with salt and pepper. Serve in a bowl, adding the wansoy on top for garnish and extra flavor.

Recipe by Atty. Gaby Concepcion

Photographed by Mike Cuevas

Has curry got you in a hurry to learn new dishes? Check out these recipes:

Witches’ Brew Curry

Curried Chicken Spread

Green Eggs and Ham



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