The BBC Good Food logo
Fisherman’s curry

Fisherman’s curry

By
A star rating of 4.4 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
HighlightNutrientUnit
kcal152
fat3g
saturates0g
carbs7g
sugars4g
fibre1g
protein25g
low insalt1.1g
Advertisement

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

Method

  • 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content