Sea Bass Curry

Spicy Fish Curry 

Serves 4


  • 450g/1 lb seabass fillets
  • 1 egg white
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp cornflour
  • 4 tbsp groundnut oil
  • 175g/6 oz chopped onions
  • 1½ tbsp finely grated root ginger
  • 1 tbsp finely chopped garlic
  • 3 tbsp madras curry paste
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 150 ml/5 fl oz canned coconut milk


  1. Trim fish fillets into 5cm/2in pieces. Combine the egg white, salt, pepper and cornflour in a bowl. Mix in the fish, making sure you coat it well and chill for an hour.
  2. Heat a large non-stick frying pan and add half the oil, when very hot add the fish and fry each side for 1 minute or until the fish turns white. Lift out and drain the fish either on kitchen towel.
  3. Heat the remaining oil in a large non-stick saucepan, when hot add the onions, ginger and garlic stirring for 2 to 3 minutes.
  4. Stir in the curry paste, soy sauce, salt, sugar and coconut milk, bring to a simmer and cook for approx 7 minutes.
  5. Add the fish and heat through for 5 minutes, serve with rice. 
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