Fisherman’s curry Recipe

Fisherman’s curry


  • juice 1 lemon
  • 750g boneless, skinless firm white fish, cut into large pieces
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 4 whole cloves
  • 4 green cardamom pods
  • ½tsp whole black peppercorns
  • 10 fresh curry leaves
  • 2 onions, chopped
  • 3 green chillies, finely chopped
  • 1 tbsp grated ginger
  • 4 garlic cloves, finely chopped
  • 6 tomatoes, chopped or a 400g can chopped tomatoes
  • 1 tsp turmeric
  • ½tsp chilli powder
  • 2 tsp ground coriander


  1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
  2. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.
Prep. Time: 20 minutes
Cook Time: 25 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Indian
Main Ing.: Fish
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