Fish Curry Recipe - Serves 4

Fish Curry Recipe

230 calories each serving (428 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


2 bay leaves
3 dried red chillies
2 teaspoons (10ml) mustard seeds
1 teaspoon (5ml) cumin seeds
1 medium onion, peeled and roughly chopped
2.5cm (1 inch) fresh ginger root, peeled and coarsely chopped
1 large tomato, coarsely chopped
1 teaspoon (5ml) coriander powder
500g (1 lb) fish fillets, washed and cut into 2.5cm (1 inch) pieces
1 teaspoon (5ml) salt
1 teaspoon (5ml) turmeric powder
3 cloves of garlic, peeled and crushed
Oil for deep frying
2 tablespoons (30ml) cooking oil
1 small onion, peeled and finely chopped
3 cups (750ml or 26 fl oz) water
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped


Put the bay leaves, dried red chillies, mustard seeds and cumin seeds into a spice grinder (or a mortar and pestle), grind into a powder and set aside
Put the powder that you just made into a food processor, add the chopped medium onion, fresh ginger, chopped tomato and coriander powder, blend into a smooth paste and set aside
Put the fish pieces into a large bowl, sprinkle in the salt, turmeric powder and garlic, mix well, cover with kitchen film and leave to marinate for 30 minutes
Heat the deep frying oil in a large saucepan over a medium to high heat and fry the marinated fish for 5 minutes (be careful when putting the fish into the oil as it may splatter), stirring often and then set aside the cooked fish (put the fish onto kitchen paper and gently pat to remove any excess oil)
Heat the 2 tablespoons of cooking oil in a large frying pan, or clean saucepan, over a medium to high heat
Add the finely chopped small onion to the oil and saute until the onion is cooked and golden but not brown (7-10 minutes), turning often
Add the onion paste that you made earlier, mix well and cook for 5 minutes, stirring often
Add the water, bring to the boil, add the fish pieces, reduce the heat a little to get a good simmer and simmer for 15 minutes, stirring now and again
Serve on rice and garnish with the chopped fresh coriander (cilantro)

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Recipe submitted on 3 January 2007