Curried Fish with Rice

Curried Fish with is one of my fallback dishes for days when I have little energy for cooking. It can easily be made in the steamer alongside some Minty Rice and Peas to go alongside. Something quick to prepare using ingredients often readily available in the fridge, freezer and store cupboard.

Almost any boneless white fish can be used and there are plenty of different curry sauces available that will add a different taste to the meal.

Add some naan bread, chapattis or poppadoms for something extra with your meal.

Curried Fish

Serves 2-3

Cooking time: 40 minutes


  • 2 or 3 fillets of Skinless and Boneless White Fish (about 125g/4oz each)
  • 2 or 3 small Brown Onions
  • 500g/1lb Jar Curry Sauce
  • 200gg/8oz bag Frozen White Rice
  • A handful of Peas
  • ½ tsp dried mint or 1 tsp fresh


  1. Fill the steamer with sufficient water for a 40 minute cook.
  2. Put the bag of rice in the base tray along with the peas.
  3. Rinse the fish then put into a bowl that will fit into the second layer of the steamer.
  4. Peel then quarter the onions. Add to the bowl with the fish.
  5. Pour in curry sauce to cover. Around ½ of the jar should be enough for two but add more if desired. Loosely cover the bowl. Set on next level of the steamer then put the lid on.
  6. Cook for 30-40 minutes until all the food is piping hot.
  7. Carefully remove the top tray from the steamer and set the curried fish and onions aside for a moment.
  8. Remove then cut open the bag of cooked rice and empty into a bowl. Add the peas. Put in mint to taste plus a little salt if desired. Mix well then divide between 2 or 3 serving plates (see notes)
  9. Add a piece of fish and an onion to each plate then divide the rice between the plates. Spoon over the remaining curry sauce. Use as much as is needed to get a moist curry without it being too liquid.
  10. Serve immediately.


I find that 1 bag of rice is sufficient to serve 3 people but it is dependent on appetites. If experience shows that it will only be enough for 2 then adjust accordingly. Use one piece of fish and one onion person then adjust the amount of curry sauce used accordingly.

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