Fish Curry with Noodles

Fish Curry with Noodles
Fishboxer World Cancer Research Fund from London

Inspired by the taste of Kerala, this a fantastic, low-calorie version of a fish curry. Suitable for use with any white fish you receive in you Fishbox!


  • 2 tsp vegetable oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 medium onion (finely diced)
  • 1 red pepper (sliced lengthways)
  • 1-2 green or red chillies (deseeded and finely diced)
  • 2 medium tomatoes (finely diced)
  • 2 cloves garlic (finely diced)
  • 150ml skimmed milk
  • 2 X 140g fillets of skinless white fish (diced)
  • 120g dried rice noodles, cooked as instructed


  1. Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible when you remove them from the package.
  2. Bring a good amount of water to boil.
  3. Pour the boiling water over the rice noodles until they are completely submerged.
  4. Every minute or two, give the noodles a stir to loosen them up.
  5. When they are completely limp, give them a taste to see if they’re cooked through. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
  6. Finely slice the onion, chilli, garlic and tomatoes.
  7. Dice the fish into goujon sized pieces.
  8. Heat 1 teaspoon of the oil in a large heavy-based pan over a medium-high heat.
  9. Cook the coriander, cumin and turmeric for 3 minutes then remove from the heat.
  10. In another pan, heat the remaining oil over a medium to low heat.
  11. Cook the onion, pepper, chilli, tomato and garlic, stirring regularly until it forms a rough paste.
  12. Add the cooked spices and mix.
  13. Slowly mix in the milk.
  14. Bring to the boil, reduce the temperature, and simmer for approximately 2 minutes.
  15. Add the fish and cook for a further 5 minutes, or until the fish starts to flake.
  16. Serve with the noodles and enjoy.