Fish Curry

Mike Chetty


The acknowledged benefits of fish as a healthy food, have turned the spotlight increasingly on the sea as a source of delicious protein. In the broadest sense "seafood" is any water-dwelling edible, the water being fresh or salty. It thus encompasses fish, crustaceans, molluscs, cephalopods, and seaweeds.This dish was created for a food competition and won many accolades.


★★★★★ 1 vote

15 Min
45 Min


  • 1 kg snapper or kingklip
  • 1 tsp
    chili powder
  • 2 tsp
    coriander powder
  • 1 1/2 tsp
    cumin powder
  • 1 tsp
    fennel powder
  • 1 tsp
    turmeric powder
  • 100 ml
    cooking oil
  • 1 sprig(s)
    curry leaves
  • 1 can(s)
    tomato paste(410g)
  • 1-2 medium
    green chiles
  • 45 g
    tamarind(soaked in 600ml) water
  • 4 medium
    thin long eggplants
  • 1/2 tsp
    table salt
  • 1 large
    brown onion sliced
  • 2 large
    red ripe tomatoes grated
  • 8 clove
    garlic( coarsely crushed)
  • 1 tsp
    white sugar
  • 1 c
    cooking oil (to fry fish)
  • 1/2 bunch
    fresh coriander leaves (for garnish)

How to Make Fish Curry


  1. slice fish,wash and drain in colander.
  2. smear fish with 1/2 tsp of chili powder,1/2 tsp of turmeric powder,1 tsp of coriander powder,1 tsp of cumin powder,1 tsp of fennel powder and 1 tsp of salt.
  3. cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
  4. heat oil in a thick bottomed saucepan and braise onions until slightly brown.
  5. add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
  6. add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
  7. extract tamarind juice and strain into saucepan.
  8. when mixture begins boiling place pieces of fried fish and allow to cook on moderate heat for 30 minutes until the gravy thickens and oil floats on top of sauce.
  9. do not stir fish curry as pieces of fish will break,but shake the saucepan lightly from side to side so that the gravy coats pieces of fish.
  10. eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
  11. garnish with chopped coriander leaves.
    serve with cooked rice.
    N.B. Fish curry improves in flavor if eaten after a day.

Printable Recipe Card

About Fish Curry

Course/Dish: Fish
Hashtag: #Fish Seafood

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