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Serves 4

Fish Curry

Ever thought about having a curry using fish? We love them and there’s so many options, but here is a simple one to try.


  • 1 tbsp olive oil
  • 1 tbsp mustard seeds
  • 20 curry leaves
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 5cm fresh ginger, peeled, finely chopped
  • 1 green chilli, seeds removed, finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp curry powder
  • 1 can light coconut milk
  • 1 can chopped tomatoes
  • 700g haddock, chopped
  • 200g chard, chopped including stems
  • 1/2 bunch fresh coriander, chopped


  • In a large pan add the oil and mustard seeds on high heat.
  • Once the seeds start popping add the curry leaves, onion, garlic, ginger, and chilli and stir for 5 minutes until the onion has softened.
  • Add the turmeric, cayenne, and curry powder and stir for 1 minute.
  • Add the coconut milk, tomatoes, and haddock and stir well.
  • Bring to the boil and then turn down the heat and simmer for 20 minutes or until the fish is cooked.
  • Mix in the chard and coriander and cook for a few minutes until the chard has wilted.
  • Serve. Goes well with fluffy brown basmati rice.
  • Kcal: 312
  • Protein: 35g
  • Fats: 12g
  • Carbs: 12g
  • Fibre: 4.3g
  • Serving: Information not provided

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.