Fish And Cashew Curry Recipe

Name: Fish And Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g plain flour; 600 g fish fillet (such as ling or cod), cut into large cubes; 200 g basmati rice; 5 tbsp oil; 40 g cashew nuts, roughly chopped; 1-1 1/2 tbsp hot curry powder (according to taste); 300 g carrots, peeled and cut into thin sticks; 375 g leeks, sliced; 250 ml vegetable stock; 400 ml coconut milk

Servings: persons

1
Place the rice in 1 2/3 cups boiling salted water, cover and simmer over low heat for 15 mins.
2
Heat 1 tbsp oil in a wok and fry the cashews until lightly browned. Remove and set aside. Add 1 tbsp oil to the wok and heat. Season the flour with a pinch of salt then coat the fish. Saute 1/2 the fish for 3 mins, sprinkle with 1/3 of the curry powder, saute for 30 seconds more then remove from the wok. Repeat with the remaining fish. Set aside.
3
Heat 2 tbsp oil in the hot wok and saute the carrots and leeks for 3 mins. Sprinkle with the remaining curry powder and saute for 30 seconds more. Pour in the stock and coconut milk, bring to a boil and simmer for 4 mins. Add the fish, heat through and season. Ladle the curry into bowls and sprinkle with the cashews. Serve with the rice.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 g plain flour, 600 g fish fillet (such as ling or cod), cut into large cubes, 200 g basmati rice, 5 tbsp oil, and more.

Yes, Fish And Cashew Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish And Cashew Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions