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Fisherman’s curry

Fisherman’s curry

A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
low insalt1.1g


  • 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


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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A star rating of 4.3 out of 5.13 ratings

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