Fish Curry (Serves 2)

Posted on Aug 30, 2016


  • 2 fillets firm-fleshed white fish cut into 2 to 3 inch pieces
  • 2 tbsp vegetable oil
  • 1 tbsp mustard seeds
  • ½ inch ginger, peeled and grated to a paste
  • 4 cloves of garlic, finely chopped
  • ½ medium or small onion, finely chopped
  • ½ tsp turmeric
  • ¼ tsp chilli powder or chopped chilli (according to taste)
  • 1 tsp coriander powder
  • 200 ml water
  • 200 ml coconut milk
  • 1 tsp tamarind paste
  • Salt to taste
  • 1 tbsp chopped coriander (optional)


Heat oil in a saucepan over a medium heat.  When hot, add the mustard seed and fry until it sizzles.  Add the onion, ginger and garlic, and cook until the onion starts to soften (about 2-3 minutes).  Stir in the turmeric, chilli powder and coriander powder, and fry for about 2 minutes.   Turn the heat down if there is any sticking.

Add the water, coconut milk and tamarind paste.  When it boils add the fish, cover the pan and cook for about 5 minutes.

Sprinkle on coriander, if using, and serve