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Whitefish in Yellow Curry - Food Gypsy

Whitefish in Yellow Curry

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  • Author: Cori Horton
  • Total Time: 30 mins
  • Yield: serves four


Whitefish in Yellow Curry, Thai inspired, Indian influenced, this is a curry that blends the best of two worlds. Deep turmeric tones and the light acidic touch of lemongrass and a hint of heat, paired with a smooth, buttery fish. For this recipe we used a freshwater Whitefish. Ocean Wise, local and wild, whitefish has a light easy flavour to make it the perfect companion to a rich, coconut curry


  • Curry Blend:
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon black pepper (8 peppercorns)
  • 1/4 teaspoon cloves ground (3 cloves)
  • 1/4 teaspoon cardamom (4 pods)
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon kashmiri pepper (or 1/4 teaspoon dried chili flakes)*optional*
  • 23 tablespoons cooking oil
  • 1 medium yellow onion, diced fine
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon finely chopped lemongrass (white part of the stalk only)
  • 1 cup coconut milk
  • 1/4 cup fish or chicken stock
  • 2 curry leaves (dried or fresh)
  • dash of fish sauce
  • 1/2 stick cinnamon
  • 1/2 red pepper, cut in a fine julienne
  • 1 cup snap or sugar peas, cut diagonally in 1 inch pieces
  • 1 1/2 pounds (2 – 3 good sized fillets) Whitefish
  • chopped fresh coriander (or fresh Thai basil ) & fresh lime to finish
  • salt to taste


  1. Toast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds black pepper ( if using peppercorns) cloves (if using whole cloves) and cardamom (if using pods) over high heat in a small, dry pan for about 4 minutes, until lightly browned and fragrant. Remove from heat to cool. Once cool combine toasted seeds with ground/dried spices and grind together into a coarse powder using a mortar and pestle or (clean) coffee/spice grinder. Remove and reserve.
  2. Make your curry paste: In a large sauce pan over medium heat, start with your cooking oil, then add onions and sweat them lightly. Add garlic and ginger and stir to prevent burning (reduce heat and or add more oil if needed) then add half your spice mixture and all the lemongrass, stirring constantly until a thick, heavily fragrant paste forms.
  3. Add coconut milk and stock to spice paste and bring to a simmer, then add curry leaves and cinnamon stick and reduce heat to medium low. Pat fish fillets well with paper towel and rub with remaining curry spices, adding salt to taste.
  4. Gently place fish to curry sauce, and top with vegetables, cover with tight fitting lid and steam for about 3 minutes. Flip fillets, stir in vegetables and cook for another 3 minutes (depending on the size of your fish). Remove curry leaves and cinnamon stick before serving.


Serve Whitefish in Yellow Curry with sticky jasmine rice. Top with fresh chopped cilantro (and/or Thai basil) and a wedge of fresh lime and — voila, a meal to wow the (ocean) wise.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Fish or Seafood
  • Cuisine: Asian Inspired