Fisherman’s curry

Fisherman’s curry

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6
A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal152
  • fat3g
  • saturates0g
  • carbs7g
  • sugars4g
  • fibre1g
  • protein25g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 750g boneless, skinless firm white fish, cut into large pieces
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 4 whole clove



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 4 green cardamom pod
  • ½ tsp whole black peppercorns
  • 10 fresh curry leaf
  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 green chilli, finely chopped
  • 1 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, finely chopped
  • 6 tomato, chopped or a 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp turmeric
  • ½ tsp chilli powder
  • 2 tsp ground coriander


  1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.

  2. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

catie74's picture

Added stock instead of water and cooked green lentils. Served with a spinach curry and chipatti

Experienced curry cook's picture

Coconut milk is the main ingredient in a Kerala fish curry sauce.

bowlofcustard's picture

This is a beautiful dish, and really healthy. We make it with coley. :)

amanda2102's picture

I added homemade fish stock instead of water & cooked the sauce for 30 mins before adding the fish. l will make this again because it was delicious but would dry fry & crush the whole spices before frying, whole peppercorns & cardamom pods didn't go down too well!!

angeladhart's picture

Much much better if frozen on the day of cooking and eaten at a later date. The flavours are enhanced, spicier and less tomatoey. I will definitely make this again, with the addition of prawns.

richard180660's picture

Loved it

Questions (2)

stuart561's picture

I don't think my local shops stock fresh curry leaves. Is it ok to use dried instead of fresh curry leaves, and if so, do i need to change the quantities at all?


goodfoodteam's picture

Hi there, thanks for your question, dried curry leaves are fine, you can use the same amount.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…