156 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in fish curry?
417kcal
in a 300 g serving
139 kcal per 100 g.
Source: UK CoFID 2021, record 16-364, 5 analysed samples. Checked 5 October 2026.
28.8 gFat
33.9 gProtein
6.3 gFibre
156 %Daily vitamin B12
What’s in a 300 g serving
More than half of a serving is water. The rest is 33.9 g protein and 28.8 g fat.
- 28.8 gFat
- 33.9 gProtein
- 5.7 gCarbohydrate
- 6.3 gFibre
- 221 gWater
- 4.8 gMinerals and the rest
Below average for dishes
Fish curry is 139 kcal per 100 g. The 603 dishes in this database average 180.
Fish curry139
Dishes average180
Low in sugar
1.9 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per serving5.7 g
Salt, per serving3.2 g
Vitamins and minerals in fish curry
Two of the 17 recorded reach the “high in” level. Vitamin B12 leads.
A source of
Only a trace
- Vitamin C
- Thiamin
- Vitamin B6
Show all 17 with amounts
Chloride1986 mg, 248 %
Vitamin B120.0039 mg, 156 %
Vitamin D0.0042 mg, 84 %
Selenium0.045 mg, 82 %
Vitamin E9.7 mg, 81 %
Potassium969 mg, 48 %
Phosphorus336 mg, 48 %
Biotin0.0204 mg, 41 %
Copper0.24 mg, 24 %
Iron3.2 mg, 23 %
Magnesium81 mg, 22 %
Calcium135 mg, 17 %
Folate0.027 mg, 14 %
Zinc1.2 mg, 12 %
Riboflavin (vitamin B2)0.12 mg, 8.6 %
Vitamin A0.057 mg, 7.1 %
Pantothenic acid (vitamin B5)0.36 mg, 6 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What fish curry doesn’t give you. And where to find it.
No recorded vitamin C or thiamin, and only 4 % of the zinc reference intake per 100 g.
Vitamin C
Tracein fish curry
Find it inCherries, West Indian2150 % per 100 g
Zinc
4%in fish curry, per 100 g
Find it inOysters, raw592 % per 100 g
Thiamin (vitamin B1)
Tracein fish curry
Find it inWheatgerm164 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Fish curry against other dishes
Per 100 g, liver and bacon (fried) has the most vitamin B12 in this comparison, followed by pie (steak and kidney, double crust).
0.0666mg
0.003mg
0.0015mg
0.0013mg
0.0009mg
0mg
Liver and bacon, fried+0.0653 mg
Pie, steak and kidney, double crust+0.0017 mg
Fish fingers, cod, grilled/baked+0.0002 mg
Curry, fish, homemadethis page
Beef, stir-fried with green peppers−0.0004 mg
Bhaji, cabbage and potato, with butter−0.0013 mg
All values per 100 g, from the same dataset. Differences are against fish curry.
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Questions about fish curry
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of fish curry?
A typical portion (300 g, one serving) gives 417 kcal. Per 100 g the figure is 139 kcal.
Is fish curry high in chloride?
Yes. Curry, fish, homemade has 662 mg chloride per 100 g, 83 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does fish curry have most of?
By share of the daily reference intake: chloride (662 mg, 83 %), vitamin B12 (0.0013 mg, 52 %) and vitamin D (0.0014 mg, 28 %) per 100 g.
Is fish curry a good source of protein?
Curry, fish, homemade has 11.3 g protein per 100 g, 32 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 16-364, Curry, fish, homemade, 5 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: University of Leeds, Nutritional analysis of commonly consumed South Asian foods in the UK, 2007. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Rice). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most vitamin B12.
More dishes
- Curry, chick pea, whole and tomato, Gujerati, with butter ghee237 kcal
- Duck a l'orange, including fat and skin236 kcal
- Meringue, with cream331 kcal
- Pie, vegetable160 kcal
- Salad, rice168 kcal
- Vegeburger, retail, grilled161 kcal
- All 603 dishes