Yogurt and turmeric fish curry

Cooking time: 30 minutes

Serves 4


  • 200g basmati rice
  • 450g frozen, sustainable white fish, defrosted
  • 2 tsp ground turmeric
  • 2 packs of 170g MilkMan yogurt
  • 2 garlic cloves
  • Good knob of butter
  • 1 medium onion
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • Handful fresh coriander


  1. Put the rice in a lidded saucepan with 240ml water and a pinch of salt. Bring to the boil, cover tightly, then turn down the heat to as low as it will go and cook for 15 minutes, without removing the lid.
  2. Chop the fish into chunks. In a bowl, mix the turmeric and yogurt, then crush in the garlic. Season well, gently stir in the fish to coat and leave to marinate for 10 minutes.
  3. Meanwhile, melt the butter in a large wok or frying pan over a low-medium heat. Chop the onion, add to the butter and stir. Fry gently for 10 minutes or until softened.
  4. Add the ground coriander and garam masala, stir for 1 minute, then add the fish and marinade and bring to a simmer. Cover and gently simmer for 7 minutes or until the fish is cooked through. Add a splash of water if you think it needs it. Taste, seasoning if necessary.
  5. Take the rice off the heat, remove the lid and fluff up with a fork. Chop the fresh coriander. Serve the curried fish in bowls along with the rice, sprinkled with the fresh coriander.