Classic Fish Curry

  • 24 Feb - 02 Mar, 2018
  • Mag The Weekly
  • Cookery


· 2tbsp oil

· 2tsp cumin seeds

· 1/2 tsp fennel seeds

· 1 small cinnamon stick

· 10 fresh curry leaves

· 1 large brown onion, finely chopped

· 6 garlic cloves, finely chopped

· 6cm piece fresh ginger, peeled, grated

· 1 long red chilli, finely chopped

· 1/4 cup coriander, root and stem chopped plus 2tbsp leaves, chopped

· 11/2 tbsp ground turmeric

· 1 ½ tbsp garam masala

· 1tsp salt

· 1tbsp tamarind purée

· 1tbsp tomato paste

· 2x270ml cans light coconut cream

· 11/2 kg fish fillets, cut into 4cm cubes

· 1tbsp lemon juice

· Steamed rice, to serve

· Mango chutney, to serve


Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Stir for a couple of minutes, or until fragrant. Add curry leaves, cover and cook for 30 seconds, or until fragrant. Add onion and keep stirring for three to four minutes, or until softened. Then add garlic, ginger, chilli and coriander root and stem. Stir for a minute or two, or until fragrant. Add turmeric, garam masala and salt, and stir for a minute more, or until fragrant. Add tamarind, tomato paste and one can of coconut cream with one-fourth cup of cold water. Bring to boil then reduce heat to low. Cover and simmer for about six minutes, or until slightly thickened. Add fish and the remaining coconut cream. Stir to combine and cook without covering, stirring occasionally, for about 20 minutes, or until fish is cooked through. Season with pepper then remove from heat. Stir through lemon juice and coriander leaves. Serve with rice and chutney.