Mild Fish Curry with Rice

This Mild Fish Curry is not only easy to put together, but it’s also chock-full of nutritious vegetables like zucchini, carrots, onions, and pumpkin. And the best part? It’s perfect for a cozy winter dinner. 

One of the things I love about this fish curry is how versatile it is. Don’t have zucchini or pumpkin on hand? Swap them for whatever veggies you do have in your fridge. It’s a recipe that can help you reduce the waste in your fridge. You can even use frozen veggies to keep it budget friendly. The same goes for the fish – use whatever mild white fish you prefer, that’s on special or have on hand. It’s a forgiving recipe that allows you to get creative with your ingredients.

If you’re worried about the spiciness factor, fear not. This yellow curry is intentionally mild, if you are feeding kids reduce the amount of curry you use and serve with some bread. Of course, if you prefer a bit more kick, feel free to add in some chili powder or red pepper flakes to suit your taste. This recipe is all about adapting to your preferences and making it your own.

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Mild Fish Curry with Rice

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  • Total Time: 40 mins


  • 1 tablespoon peanut oil
  • 1 brown onion, diced
  • 1 zucchini, diced
  • 1 carrot, thinly sliced
  • 400g butternut pumpkin, diced
  • 2 heaped tablespoons yellow curry paste
  • 400ml can coconut milk
  • 700g snapper (or firm white fish), cut into 2cm pieces
  • salt and pepper, to season
  • Rice, to serve


  1. Cook enough rice to serve required amount, follow packet for directions.
  2. Meanwhile, heat oil in a large saucepan.
  3. Add onion, zucchini, carrot and pumpkin, stir for 3-5 minutes or until onion has softened.
  4. Spoon curry paste over vegetables, gently stir to coat vegetables, cook for 1 minute.
  5. Pour in coconut milk and bring to the boil.
  6. Reduce heat to medium-low, cover with lid and simmer for 10 mins.
  7. Add fish and gently stir.
  8. Simmer, uncovered, for 5 mins or until fish is cooked through.
  9. Season with salt and pepper, serve with rice.
  • Prep Time: 10 mins
  • Cook Time: 30 mins


  • Serving Size: 6
  • Calories: 369
  • Sugar: 5g
  • Sodium: 158mg
  • Fat: 18g
  • Saturated Fat: 13g
  • Unsaturated Fat: 4g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 55mg

This mild fish curry is the perfect weeknight dinner for anyone looking for a quick and easy meal packed with veggies. The flavours are mild yet comforting, making it perfect for colder weather. Plus, it’s incredibly versatile – you can throw in whatever vegetables you have on hand and use any type of fish fillet. I’ve used brown rice, but you can use whichever you have available.

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