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fish banana curry in a large bowl

Rhubarb Fish Curry

Rhubarb fish curry – an unusual but very delicious combination of ingredients.
Course Fish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 405kcal
Author Adina


  • 1.3 lbs pollock filets
  • 2 tablespoon fresh lemon juice
  • 1 large onion
  • 2 tablespoons oil
  • 2 garlic cloves
  • 9 oz rhubarb
  • 1 heaped tablespoon green curry paste
  • 1 thumb-size piece fresh turmeric or ½ turmeric powder
  • 4-6 teaspoons coconut sugar or regular, to taste
  • 1 cup vegetable broth
  • 1 cup (scant) heavy cream
  • 2 ripe bananas
  • 1 small bunch parsley
  • fine sea salt and white pepper
  • rice to serve


  • Fish: Wash and dry the fish filets, cut them into bite-size pieces, place in a bowl, add the lemon juice, some salt, and white pepper. Cover and refrigerate while you prepare the rest of the ingredients.
  • Chop the onion and garlic cloves finely but keep them separated. Clean and chop the rhubarb into thin slices, about 1 cm/ 0.4 inch thick. Grate the turmeric finely.
  • Saute: Heat the oil in a large cast-iron skillet (or a non-stick pan). Cook the onions until translucent, add the garlic and stir for another minute or so. Add the rhubarb, turmeric, and curry paste and cook gently for about 3 minutes.
  • Cook: Add the sugar and the vegetable broth, some salt, and pepper. Stir well, then add the heavy cream. Bring to a boil and cook, uncovered, for about 5 minutes.
  • Mash one of the bananas and cut the other one into small cubes. Add them to the pot together with the fish and continue cooking for another 5 minutes.
  • Adjust the taste with more salt, pepper, and sugar if you find it necessary. Remove from heat and stir in the chopped parsley. Serve immediately with rice.


Serving: 1/4 of the dish | Calories: 405kcal | Carbohydrates: 45g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 853mg | Fiber: 6g | Sugar: 21g