Fish Curry in a Wok

Nutrition & Movement

fish curry

This Asian-style fish curry has layers of flavors from a mixture of vegetables and herbs and spices.

Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min

Servings: 4


  • 1 carrot
  • 1/2 fennel bulb
  • 1 small turnip
  • 1/2 celeriac root
  • 1 onion
  • 1 shallot
  • 1 tomato
  • 2 tablespoons peanut oil
  • 1/4 cup water
  • 1 pound of white fish
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 1 tablespoon curry powder
  • Pinch of cumin powder
  • 1/2 teaspoon cumin seeds
  • Chili powder, to taste
  • Salt and pepper, to taste
  • 1 (13.5-ounce) can of coconut milk
  • 1 spring onion, chopped
  • 1 bunch of fresh cilantro, chopped
  • Cooked white rice


  1. Wash, peel and cut the carrot, fennel, turnip, celeriac root, onion, shallot and tomato into small pieces.
  2. Add the oil to a hot wok, and cook the vegetables on high heat for 3 minutes.
  3. Add the water, cover and cook for 5 minutes.
  4. When the vegetables are cooked but still crunchy, add the fish, garlic, bay leaf, curry powder, cumin powder, cumin seeds, chili powder and salt and pepper, to taste. Stir in the coconut milk and cook over medium-low heat for 10 minutes or until the fish is cooked through. Remove the bay leaf.
  5. Garnish with the spring onions and cilantro.
  6. Serve on top of white rice.

This recipe is courtesy of


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