Chinese Fish Curry with Sticky Jasmine Rice

Posted by Keejays Limited on

Our Goldfish Brand Chinese Curry Sauce is smooth and velvety, perfect for making a delicious curry for all the family. 

Goldfish Brand Fish & Pea Chinese Curry

Serves: 2

Prep time: 15 minutes
Cooking time: 15-20 minutes 
Chef's tip:
This curry also works fantastically with chicken or tofu for a twist 


  • 100g Goldfish Brand Curry Sauce
  • 1 small red onion 
  • 1 red pepper 
  • Thumb-sized piece of ginger 
  • 300g firm white fish - e.g. cod / haddock / coley 
  • 1 tsp. turmeric 
  • Pinch of salt  
  • 1 tbsp. oil 
  • 400ml of coconut milk 
  • 100ml water
  • 120g peas 
  • Jasmine rice 


  • Slice the onion and pepper thinly, peel the ginger (top tip - use a teaspoon!) and cut into thin, julienne slices. Cut the fish into medium-sized chunks and season with a pinch of salt and turmeric. 
  • Cook the jasmine rice as per packet instructions. 
  • Sauté the onion and ginger by heating the oil in a medium-sized shallow pan over a medium heat until soft and slightly golden. Add the pepper and cook for a further two minutes or until starting to soften. 
  • In another saucepan, combine the fish, coconut milk, water and the Curry Sauce and cook over a medium heat for 8-10 minutes or until the fish is no longer translucent and cooked through. 
  • Add the peas and cook for a further minute. 
  • Serve with jasmine rice. 

Buy our Chinese Curry Sauce here:


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