Fish Curry

Fish Curry
This fish curry combines creamy coconut milk with fresh fillets of fish to create a delicious family dinner with a kick.
It makes for a great baby-led weaning finger food; simply blitz the sauce, flake the fish and serve with naan bread or pitta for dipping. 
The fish curry is sure to be a hit with the whole family and is a quick and yummy way to enjoy fish with no fuss!

Olive oil/coconut oil

2 large onions, finely chopped

3 garlic cloves, minced

Thumb-sized piece of ginger, minced or grated

4 fillets of fish, diced

Green beans

Coconut milk 400ml

1 tsp turmeric

1 tbsp curry powder

Salt & pepper (to taste; no salt for baby)

1 cup of cooked rice to serve

Add the salt, pepper and turmeric to a bowl. Add the diced fish, and gently coat the fish in the spices, taking care not to break up the fish. 

Heat 2 tbsp of oil in a pan, and fry the fish until cooked through and slightly crispy, taking care not to break the fish apart. Remove the fish and set aside.

Heat 1 tbsp of oil in the pan and fry the garlic, ginger and onion until soft and browned. Add the curry powder, and stir to coat.

Stir in the green beans and coconut milk. Bring the curry to the boil, then reduce the heat to low. 

Add the fish, cover, and simmer for 10 minutes.

Add salt to taste.


Main ingredients
Dairy, Fish, Vegetables, Rice, Spice, Garlic

Recipe Type
Dinner, Babyfood, Batch Cooking

  • Suitable for your weaning baby from 4months+, blended without the rice.
  • Serve as a finger food from 6 months+ with a carbohydrate such as rice or pitta bread.
*Ensure to check thoroughly for bones before adding to the sauce in the blender or serving to baby.
  • 4months: not suitable
  • 6-7months: blend to a smooth purée with no lumps. Serve in a 2oz pot.
  • 7-8months: blended to a thicker consistency with more texture. Serve in a 3oz pot.
  • 8-9months: minced and mashed with soft lumps and fish flaked on top. Serve in a 4oz pot.
  • 9-12months: minced and finely chopped with lumps and flaked fish. Serve in a 6oz pot.
  • 12months+: serve whole with fish flaked on top like the rest of the family.
This recipe is great to batch cook and freeze in a family sized 24oz pot from the Large Mixed Set. Simply cool in the fridge to use the next day, or refrigerate for at least two hours before freezing (without the rice). It will last in the freezer for three to four months. Be sure to label and date your pots!
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