Fisherman’s curry

Fisherman’s curry

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
152
protein
25g
carbs
7g
fat
3g
saturates
0g
fibre
1g
sugar
4g
salt
1.1g

Ingredients

  • juice 1 lemon
  • 750g boneless, skinless firm white fish, cut into large pieces
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 4 whole cloves
  • 4 green cardamom pods
  • ½ tsp whole black peppercorns
  • 10 fresh curry leaves
  • 2 onions, chopped
  • 3 green chillies, finely chopped
  • 1 tbsp grated ginger
  • 4 garlic cloves, finely chopped
  • 6 tomatoes, chopped or a 400g can chopped tomatoes
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • 2 tsp ground coriander

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Method

  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.

Recipe from Good Food magazine, May 2012

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Comments

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

fleurie63's picture
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pedestrian

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
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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

lizzafezza's picture
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Tasty

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