Fisherman’s curry

Fisherman’s curry

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(5 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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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Ingredients

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    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 cloves
    Cloves

    Clove

    klo-ve

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

  • 4 green cardamom pods
  • ½ tsp whole black peppercorns
  • 10 fresh curry leaves
  • 2 onions, chopped
    Onion

    Onion

    un-yun

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

  • 3 green chillies, finely chopped
  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

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

  • 4 garlic cloves, finely chopped
  • 6 tomatoes, chopped or a 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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

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.

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Comments, questions and tips

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catie74
27th May, 2016
Added stock instead of water and cooked green lentils. Served with a spinach curry and chipatti
Experienced cur...
20th Dec, 2015
Coconut milk is the main ingredient in a Kerala fish curry sauce.
bowlofcustard
10th Oct, 2014
5.05
This is a beautiful dish, and really healthy. We make it with coley. :)
fleurie63
28th May, 2013
2.05
pedestrian
amanda2102
9th Feb, 2013
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
20th Nov, 2012
5.05
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
richard180660
18th Oct, 2012
Loved it
lizzafezza
15th Jun, 2012
4.05
Tasty
stuart561
20th Aug, 2014
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? Thanks
goodfoodteam's picture
goodfoodteam
5th Sep, 2014
Hi there, thanks for your question, dried curry leaves are fine, you can use the same amount.
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