South Indian Fish Curry (Turmeric Part 2)

After spending five weeks in South India i fell in love with the coconut fish curry available at nearly every restaurant. It never tasted quite the same. It was almost a daily gamble of what type you were going to get. Some were much sweeter than others, or more fresh and citrusy. Following on from my turmeric post i wanted to share with you my recipe that includes marinating the fish in turmeric. After much trial and error here is my favourite fish curry. It serves 2 accompanied with rice. I think its fresh, healthy and delicious. Alter the amount of lime / sugar depending on your taste.

fish curry 1

1 Fillet of Cod (or white fish)

1 tsp Turmeric


1 Garlic Clove (minced)

1 Onion (sliced)

1/2 tsp Mustard Seeds

1 tsp Sesame Seeds

8 Fresh Curry Leaves

1 Vine Tomato (chopped)

1 tsp Ground Coriander

1 Hot Small Dried Chilli

200ml Coconut Milk

Small Bunch of Coriander Chopped

Sugar / Lime Juice to Finish

Slice the fish into 2 inch pieces. Marinate the fish by rubbing the pieces with turmeric, minced garlic, a sprinkle of salt and a drop of oil. Keep in the fridge for half an hour.

fish curry 2

Heat two tablespoons of vegetable oil in a frying pan (skillet) and fry the onions, mustard seeds and sesame seeds for about 8 minutes until brown.

Add the ground coriander and curry leaves. Take the dried chilli, break it in half, pour the seeds in followed by the shell. Fry for a few minutes.

Add the coconut milk and chopped tomatoes. Reduce the sauce until it thickens on a simmer. Season with salt, sugar and lime juice until the flavour is rich.

Add the pieces of fish and cook in the sauce on a simmer for 4-8 minutes depending on the thickness of the pieces.

To finish sprinkle over the chopped coriander and a final squeeze of lime.

fish curry 3



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