Southern Indian fish curry recipe

Southern Indian fish curry recipe

50 ratings

Take your tastebuds to southern India with this gorgeous curry, packed full of aromatic flavours. See method

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


  • 4 cloves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 4 garlic cloves, peeled and finely chopped
  • 2cm (1in) piece root ginger, peeled and grated
  • 2 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1 tbsp palm or brown sugar
  • 6 tbsp vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 large tomato, finely chopped
  • 400ml (10fl oz) coconut milk
  • 2 red chillies, deseeded and finely chopped
  • 400g (13oz) firm white fish cut into large chunks
  • 200g (7oz) 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

  • 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


  1. Toast the cloves and the coriander and cumin seeds in a small dry pan for 1 minute. 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 minutes until golden. Add the spice mix and stir for 2 minutes.
  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 minutes until the sauce has thickened.
  5. Add the fish and prawns and simmer for 5-7 minutes 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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