Fish Curry


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp fenugreek seeds
  • ½ tsp white peppercorns
  • ¼ tsp cardamom seeds
  • ¼ tsp brown mustard seeds
  • ¼ tsp dried oregano
  • 1 whole dried red chile pepper
  • ¼ tsp ground turmeric
  • ¼ tsp ground cayenne.
  • 5 or 6 shallots quartered
  • 3 cloves of garlic
  • 1″ of fresh ginger root sliced
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 or 3 whole cardamom pods
  • 1″ stick of cinnamon
  • ½ a star anise
  • pinch of fenugreek seeds
  • pinch of mustard seeds
  • 1 leek chopped
  • 1 carrot chopped
  • 1 potato chopped
  • 2 hot chili peppers whole
  • 1 hot chili pepper chopped
  • 1/2 romano pepper chopped
  • large handful of mushrooms halved
  • 480g tin of chopped tomato
  • 200 ml of water (or enough to cover)
  • 2 filets of tilapia or other white fish cut into quarters


Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside. Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste. Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon stick, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds. Add the remaining shallots and ginger slices. Stir and fry for a minute or two. Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes. Add the spice mixture. Stir for a few seconds to coat everything. Add the paste from the blender. Stir and fry for a minute. Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything. Cover and simmer over a low heat for half an hour or until the potatoes are cooked. Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes. Eat.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 517.2
  • Total Fat: 17.2 g
  • Cholesterol: 55.0 mg
  • Sodium: 337.0 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 10.9 g
  • Protein: 32.2 g

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