Photo of Fish and Vegetable Curry by WW

Fish and Vegetable Curry

Total Time
1 hr 6 min
25 min
41 min
We're crazy about this complete, one-pot meal that's on the table in an hour start to finish, but tastes like it's been stewing all day! This hearty curry is a versatile recipe the whole family will love. The best part is that you can turn to it again and again and never tire of it, given its many variations. See the recipe notes for ways to sweeten it or spice it up. Or, devise your own curry pot, selecting favorite veggies or legumes to taste. The recipe's rich, yet still light coconut milk base, gives it an exotic base. Experiment with different types of curries: Indian, Thai, or a curry-based spice blend.


Cooking spray

3 spray(s)

Canola oil

2 tsp


3 clove(s), minced

Fresh ginger

1 Tbsp, fresh, minced

Uncooked onion

2 large, chopped

Curry powder

2 Tbsp, mild-variety recommended

Bay leaf

1 leaf/leaves


3 medium, chopped


½ cup(s), fresh, leaves only, divided

Canned unsweetened light coconut milk

1 cup(s)


2 cup(s)

Table salt

1 tsp

Uncooked long grain brown rice

1 cup(s), long grain, rinsed and drained


3 cup(s), chopped, florets

Uncooked lingcod

1½ pound(s), about 1-inch thick, cut into 1-inch cubes


½ medium, cut into 6 wedges


  1. Coat a large heavy pot with cooking spray and set over medium to medium-high heat; add oil. When oil starts to shimmer, add garlic and ginger; cook until fragrant, stirring occasionally, about 1 or 2 minutes.
  2. Add onions; cook, stirring often, until translucent and beginning to turn golden, about 5 to 8 minutes. Add curry power and bay leaf; mix well and cook until curry becomes fragrant, scraping bottom of pot while it cooks, about 1 to 3 minutes.
  3. Stir in tomatoes and 1/4 cup cilantro. Stir in coconut milk, water and salt; bring to a boil over high heat. Stir in rice; bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked, about 20 minutes.
  4. Stir in broccoli and cook for 3 to 5 minutes. Add fish and cook until cooked through, about 6 to 8 minutes more. Serve hot with a squeeze of fresh lime juice.
  5. Yields about 1 1/2 cups per serving.


This recipe has many variations: To sweeten it up, add shredded carrots, baby peas, corn kernels or sugar snap peas. To spice it up, add ginger, minced hot peppers, fresh lemon grass, chili oil, hot sauce or cayenne pepper. To bulk it up, add cabbage, cauliflower, kale or chard. Use can use any type of fish fillet in this recipe. Shrimp, scallops and crab meat also work well. Just make sure to adjust the cooking time. For a more stew-like consistency, make the rice separately and serve the curry over the rice.