South Indian-style fish curry
We’ve used pollock in this fish curry recipe but you could use any white fish you prefer. This South-Indian dish is really easy to make and is good for you too!
Prefer Thai curries instead? Our Thai yellow fish curry is made with crab, prawns and cod for a real tastes-of-the-sea showstopper.
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Ingredients
- Glug groundnut or olive oil
- 1 tbsp black mustard seeds
- 12 freeze-dried curry leaves
- 1 onion, finely sliced or grated
- 2 tsp grated ginger
- 2 fat garlic cloves, crushed
- 1 red chilli, chopped
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- Pinch chilli flakes (optional)
- 400g vine tomatoes, chopped
- 250ml pack coconut cream (we used Blue Dragon)
- 1 lime, halved, plus extra wedges to serve
- 400-500g skinless pollack fillet, cut into 3cm chunks
- Fresh coriander leaves to garnish
- Steamed rice or warmed naan bread to serve
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Method
- Heat a glug of oil in a large frying pan or sauté pan with a lid and fry the mustard seeds and curry leaves until they start to pop and smell fragrant. Stir in the onion, ginger, garlic and chilli and cook for 5-6 minutes over a medium heat. Stir in the ground spices and chilli flakes (if using) and cook for another minute.
- Add the tomatoes and simmer for 10 minutes (add a splash of water if it looks dry) and continue to cook until the tomatoes break down. Stir in the coconut cream and bring back to a fast simmer, then season and squeeze over the lime (add the rinds to the sauce too for extra flavour). Simmer for 5 minutes more until thickened and rich.
- Nestle the fish in the sauce and rest the lid loosely on top. Cook over a gentle heat for a few minutes until the fish is cooked through and opaque. Serve scattered with coriander leaves with rice or naan bread and extra lime wedges.
Nutrition
- 291kcals Calories
- 19.4g (10.6g saturated) Fat
- 20.2g Protein
- 7.6g (5.3g sugars) Carbs
- 2.5g Fibre
- 0.2g Salt
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