Indian Fish Curry


3 tbs oil or ghee
1 large onion, minced
5 cloves garlic, crushed
2 tsp grated ginger
6 dried chilies
1 tbs coriander seeds
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp chili powder
4 tbs coconut
1 cup coconut milk
2 tomatoes, peeled and chopped
2 tbs tamarind puree
1 tbs wine vinegar
6 curry leaves
2 and 1/2 lbs white fish fillets, skinless, cut into 3 inch pieces
This is a spicy fish curry from the Goa region of India.

  • Heat oil in a large saucepan.
  • Add the onion and cook, stirring over low heat for 10 minutes or until lightly golden.
  • Add the garlic and ginger, and cook for a further 2 minutes.
  • Dry fry the driedĀ chiliesĀ  coriander seeds, cumin seeds, ground turmeric, chili powder and coconut in a frying pan over medium heat for 2-3 minutes, or until fragrant.
  • Allow to cool, then add to a spice grinder and grind into a powder.
  • Add the spice mixture, coconut milk, tomato, tamarind, vinegar and curry leaves to the onion mixture.
  • Stir to mix thoroughly and add 1 cup of water and simmer, stirring frequently for 10 minutes or until the tomato has softened and the mixture has thickened slightly.
  • Add the fish and cook, covered on low heat for 10 minutes, or until cooked through.
  • Stir gently once or twice during the cooking and add a little water if the mixture becomes too thick.
  • Serve with basmati rice.




15 min


30 min


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