top of page


​Keralan Fish Curry



Serves 4-6

Preparation Time: 20 minutes

Cooking Time:  20 minutes


This is a very good light fish curry.



4 tbs Groundnut or Vegetable oil
1 tsp mustard seeds
20 curry leaves
6 shallots, finely sliced or one onion
4 garlic cloves, finely sliced
1 x 2.5cm piece of ginger, finely sliced

1 tsp turmeric

1 tsp of ground cumin
4 tsp of ground coriander
1/2 tsp of fenugreek seeds
800g firm white fish cut into chunks (Monkfish is expensive, but perfect choice!)
• 1 x 400ml tin coconut milk
1 x 400g tin of chopped tomatoes (or you can use 6-9 fresh tomatoes, cut into chunks)
2 tbs thickening granules (or cornflour mixed until smooth with a little water)

Juice one lime
Chopped coriander, to garnish


Serve with

Basmati rice

Garlic Naan bread

Greek style Natural Yoghurt

Good quality Mango Chutney





1.   Heat the oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. 


2.   Add the onion, garlic, ginger , and cook on a medium heat for 5 or more minutes, untill softened.


3.  Now add the turmeric, cumin, coriander, fenugreek seeds and then stir into the pan and fry for about one minute.


4.  Now add the coconut milk and tomatoes, stir well and as soon as the mixture is gently bubbling.


4.  Check the seasoning and if the sauce is too runny, thicken with either cornflour or thickening granules.


5.    Now add the fish, and bring to the boil, then simmer for 20 minutes, or until the fish is cooked and sauce reduced.


6.   Garnish with chopped coriander, and serve with the following side dishes of  basmati rice, warmed garlic naan bread, greek style natural yoghurt and a good quality mango chutney, we use Geeta's, which can be bought at both Sainsbury's and Waitrose.




bottom of page