Fisherman’s curry

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
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  • 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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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.

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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.

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