South Indian Fish Curry

    Recipe Details:

    Proparation Time:

    30 mins

    Cooking Time:

    30 mins





    Ingredient Tags:

    Been making this for years and it is a real go to on a cold Autumn night


    South Indian Fish Curry

    1 medium sized squid, washed and cleaned and cut into rings

    2 fillets gurnard, skin and bones removed and cut into pieces

    A few tsps mild vinegar (I use the vinegar from the gherkin jar) or lemon

    About ½ cup desiccated coconut

    3-4 chillies

    1 onion

    1 tsp ground turmeric

    3 tsp ground coriander

    1 tsp mustard seeds

    A few tblsp rapeseed or other plant oil

    A small handful curry leaves (fresh or if you can’t get fresh dried)

    A small piece of ginger (about one inch), peeled and grated or chopped very finely

    2-3 cloves of garlic, very finely chopped

    2 tomatoes, peeled and chopped (with or without the seeds)

    About a cup of water


    Fresh coriander (optional)

    Cooking Method:

    Rub the fish and squid with vinegar or lemon juice and a bit of salt and leave in the fridge or to the side while you do the rest.

    Dry roast the coconut with the onion, mustard seeds and chillies before making them into a paste with a blender or similar.  Set aside.

    In a pan heat the oil and fry the garlic with the chilli, then add the turmeric and ground coriander. Fry for a few minutes before adding in the coconut paste.  Add the tomatoes, water, curry leaves and salt and cook for about 10 minutes until it is the consistency you want and before adding the fish for a further few minutes until it is done.

    Sprinkle over fresh chopped coriander if you want and serve with rice of some kind of flat bread and some slices of lemon or lime.