Simmered Fish and Rice with Tomato-Curry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pot dish featuring succulent fish simmered in a rich tomato-curry sauce, served over fluffy rice for a complete meal. This senegalese-inspired one pot ready in about 30 minutes blends (6 oz each) tilapia fillets, coconut oil, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Senegalese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until golden.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp curry powder and 2 tbsp tomato paste, cooking for 2 minutes to blend flavors.
  4. Step 4: Add 14 oz diced tomatoes, 1 cup chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
  5. Step 5: Add 4 tilapia fillets and 1 cup uncooked white rice. Cover and simmer for 15 minutes until rice is tender and fish is cooked through.
  6. Step 6: Stir in 1 lime juice and serve immediately.

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Frequently asked questions

How long does Simmered Fish and Rice with Tomato-Curry Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Simmered Fish and Rice with Tomato-Curry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Simmered Fish and Rice with Tomato-Curry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Fish and Rice with Tomato-Curry Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Fish and Rice with Tomato-Curry Sauce?

Senegalese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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