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


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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


  • 1slice fish,wash and drain in colander.
  • 2smear 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.
  • 3cover fish with splatter screen and fry turning for 2 minute per side, remove and set aside.
  • 4heat oil in a thick bottomed saucepan and braise onions until slightly brown.
  • 5add curry leaves,powdered spices and stir using a wooden spoon, then add grated tomato and tomato paste.
  • 6add garlic,green chilies,1/2salt,sugar and cook over moderate heat for 5 minutes.
  • 7extract tamarind juice and strain into saucepan.
  • 8when 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.
  • 9do 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.
  • 10eggplants can be washed and cut into quarters and added to the curry,15 minutes before the completion of cooking.
  • 11garnish 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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