Fish and Scallop curry is a flavourful dish that combines succulent scallops and tender flakes of white fish with aromatic spices in a delicious tomato based curry sauce.
My dad often visits us here in Canada from Scotland and being a keen fisherman he often fishes out on the Great Lakes here in Ontario. One of the staple fishes to catch is some pickerel (also known as Walleye) which is a fish I love to use in this Fish and Scallop curry. Combined with the sweet delicious scallops and curry spices, it is a heavenly dish to create for any curry night with your favourite sides.
I am a big fan of curries and you will find many curry recipes on Slimming Eats.
Ingredients you need to make Fish and Scallop Curry
- Ghee (or other cooking oil of choice)
- fresh ginger root
- jumbo scallops
- white fish fillets of choice
- spices: ground cumin, ground coriander, turmeric, chilli powder, garam masala, dried fenugreek leaves, salt and pepper
- tomato paste
- chicken stock
- green chilli
- lime juice
- fresh coriander
- low calorie spray
See the recipe card for full quantities.
I always recommend getting all the ingredients prepped and ready before you start cooking.
Best Fish for Curries?
When using white fish for a curry, the firmer the fish the better. As mentioned I use a local fish called pickerel. Other types of fish that work well in this curry are:
What is Ghee?
Ghee is a clarified butter, that has been simmer to remove/strain the milk solids. It has a lovely buttery flavour and a high smoke point.
It is a very common cooking fat used in Indian cooking and will add a great flavour to the base of any curry. You can purchase it from most major grocery stores now, as well as Amazon or a local Indian grocer.
If you don't want to purchase ghee specially for this recipe then you can use any cooking fat of your choice. Although I do recommend using a tablespoon of oil rather than cooking sprays for this, so that you can cook the spices etc.
Substitute for Scallops
The scallops are amazing in this curry and super easy to cook by just searing in a hot pan for a couple of minutes each side. They have a sweet almost delicate flavour, that pairs well with the fish and the curry spices.
If you don't want to buy scallops, another great alternative is to use some large raw prawns (shrimp) instead or alternatively you can just use some extra firm white fish. However I do think shrimps or scallops add additional flavour to this recipe that you won't get from just white fish.
Ground Fenugreek vs Dried Fenugreek Leaves
Dried fenugreek leaves are best for this recipe, they have a slightly different flavour profile to ground fenugreek which is made from the seeds. Ground fenugreek can also give a slight bitter flavour if you add too much, so if you do use it in place of the leaves only use a small amount.
Sides for Fish and Scallop Curry
Any of the usual curry sides will pair well with this curry. I love to serve this with some cooked pilau rice and there are a few different recipes below I like to choose from:
I also love to make some poppadoms. I just cook these in the microwave for 30 seconds (make sure you only cook one at a time), they don't even need to be sprayed with oil.
Lastly is some mango chutney yoghurt which is just delicious with the curry:
to make just mix together the following:
- 200g (7oz) of plain fat free yoghurt
- 2 tablespoons of mango chutney
- ¾ teaspoon of curry powder (I use a mild one)
- salt and pepper to season
- 1 tablespoon of finely chopped fresh coriander (cilantro)
and if you are love naan with a curry. There is this delicious Greek Yoghurt Garlic Naan Recipe
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Come and follow me on:
FACEBOOK | INSTAGRAM | PINTEREST
TWITTER, TIK TOK and YOUTUBE
You can also subscribe to Slimming Eats
so that you never miss any new updates.
Need some extra Support? Come and check out my Facebook Group
If you try this recipe, let us know!
Leave a comment, Rate It and
Tag us in your Photos
@SLIMMINGEATS on INSTAGRAM
- low calorie cooking spray
- 340g (12oz) of frozen jumbo scallops, defrosted
- 4 fresh white firm fish fillets (I use pickerel) (approx 125g/4.5oz per fillet)
- salt and black pepper
- 1 tablespoon of ghee (or oil of choice)
- 150g (5.5oz) of onion, finely diced
- 3 cloves of garlic, crushed
- 1.5 teaspoons of grated fresh ginger root
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of hot Indian chilli powder
- 1 green chilli, sliced in half lengthways
- 400g (14oz) of passata
- 3 tablespoons of tomato paste (puree)
- 120ml ((½ cup) of chicken stock (or can use fish stock)
- 1 teaspoon of garam masala
- 1 teaspoon of white sugar
- squeeze of lime juice
- fresh chopped coriander (cilantro)
- Pat the jumbo scallops dry with some kitchen paper and season with salt and black pepper
- Heat a deep large frying pan over a medium high heat and spray with low calorie cooking spray
- Once pan is hot, Add the scallops to the pan and sear for approx 2-3 minutes until golden on one side then carefully flip and repeat on the other side. Transfer to a plate.
- Season the fish with salt and black pepper, spray the pan again with some more low calorie cooking spray. Add the fish and fry for a couple of minutes on each side until lightly golden. Transfer to the plate with the scallops.
- Add the ghee to the frying pan, add the onion and fry for a couple of minutes until lightly golden and softened.
- Add in the garlic and ginger and fry for an additional 30 seconds just to infuse the flavour.
- Add in the cumin, coriander, turmeric and chilli powder and fry for a couple of minutes (be careful not to burn the spices)
- Add in the passata, tomato paste, sugar, stock and stir to combine, drop in the green chilli
- Bring to a boil and then simmer for 10 minutes just until the sauce starts to reduce and thicken, then drop in the fish, scallops and any juices on the plate, and simmer for a couple more minutes just to ensure the fish and scallops are fully cooked and heated through.
- Taste the sauce and season with salt if needed, then add in the garam masala, and dried fenugreek leaves and a squeeze of lime juice.
- Sprinkle with fresh coriander (cilantro) and enjoy!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 281Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 194mgSodium 1014mgCarbohydrates 15gFiber 3gSugar 8gProtein 24g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.