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Curry Fish Stew

Rated as 4.45 out of 5 Stars

"This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette."
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30 m servings 669
Original recipe yields 2 servings


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  1. Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
  2. Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

Nutrition Facts

Per Serving: 669 calories; 52.9 15.9 35.1 206 144 Full nutrition

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Read all reviews 8
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An excellent Korma but not what I would call a curry.

Delicious and fast recipe, love it!!

Our family loves this recipe - even the non-fish lovers. We use Talapia however since it's what we generally have on hand and it's less expensive. We also use coconut milk/cream since we have ...

5 star inspiration. I varied so far from the original recipe I won’t say much. But it was a launching point to something yummy.

This turned out great. Used fresh garlic, extra tbsp of curry and shrimp and coconut milk instead of cream. Winner for sure.

I added some white rice, yellow pepper and fresh corn off cob. Plus added tad more oil and a little bit of sugar. I substituted crushed red pepper for the red Chile pepper. I also added water ...

Delightful! I used dry peppers, as I didn't have fresh or canned chilies or pimentos. I also added a carrot and a few stalks of asparagus.

Really loved this recipe and how easy it was to make. I made a few changes, I almost tripled it so I could get left overs. I put in 2.5 pounds of swahi (white fish filets) a pound of shrimp a...