Southern Indian fish curry recipe

Southern Indian fish curry recipe

55 ratings

Try something new with this aromatic fish curry recipe, made with juicy king prawns, flaky white fish and fiery Southern Indian spices. Make a quick sauce with tomato, coconut milk and chilli before adding the fish and finish with mustard seeds and curry leaves. Serve with rice and fresh coriander for a winning dinner idea. See method

  • Serves 4
  • 20mins to prepare and 40mins to cook
  • 329 calories / serving
  • Healthy

Ingredients

  • 4 cloves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 4 garlic cloves, peeled and finely chopped
  • 2cm piece root ginger, peeled and grated
  • 2 tbsp white wine vinegar
  • ½ tsp salt
  • 1 tbsp palm or brown sugar
  • 6 tbsp vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 large tomato, finely chopped
  • 400ml tin of coconut milk
  • 2 red chillies, deseeded and finely chopped
  • 400g firm white fish cut into large chunks
  • 200g raw king prawns
  • 1 tbsp mustard seeds
  • 10 curry leaves or use bay leaves as a substitute
  • 4 tbsp fresh coriander

Each serving contains

  • Energy

    1375kj
    329kcal
    16%
  • Fat

    20g 28%
  • Saturates

    3g 13%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 13.4g Protein 30.2g Fibre 3.6g

Method

  1. Toast the cloves and the coriander and cumin seeds in a small dry pan for 1 min. Remove and grind the spices to a powder in a pestle and mortar or a small food processor. 
  2. Tip into a small bowl and add the turmeric, garlic, ginger, white wine vinegar, salt and sugar. Set aside.
  3. In a large frying pan, heat 2 tbsp of the vegetable oil and add the onions. Fry for 5 mins until golden. Add the spice mix and stir for 2 mins. 
  4. Add the tomato and cook until all the liquid has evaporated.  Stir in the coconut milk and add 100ml water. Add the chillies and simmer for 15 mins until the sauce has thickened.
  5. Add the fish and prawns and simmer for 5-7 mins until cooked.
  6. Meanwhile, heat the remaining oil in a small frying pan. Add the mustard seeds and curry leaves. When the mustard seeds begin to pop, stir into the fish curry.
  7. Garnish with fresh coriander and serve with rice.

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