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Fish Curry

Serves 4


4 large fish fillets or steaks about 1 inch thick
1 medium onion
½ tablespoon finely grated ginger
½ tablespoon finely grated garlic
½ tsp Panch Puran
2 dried red chillies
2 teaspoon Malekhu masala
1 teaspoon Salt
2 medium Tomatoes
400 ml Fish stock or water
120 ml Vegetable oil




  • Wipe the fish with a piece of kitchen paper to clean and dry it.
  • Peel and finely slice the onion from root to tip.
  • Roughly chop the tomatoes.


In a wok or heavy bottomed frying pan heat the vegetable oil until shimmering but not smoking. Add the fish steaks and fry for 2 to 3 minutes on each side until golden brown on each side.  Set the fish aside.

Allow the oil to come back up to temperature and add the Panch puran, once the seeds start to darken and pop add the onion and cook stirring until it starts to soften, add the ginger, garlic, Maluku masala and salt.  Cook stirring until the spices just start to stick to the base of the pan. Add ½ the fish stock/water, cook until the stock has evaporated and add the tomatoes. Cook, allowing the tomatoes to soften and the stock/water to evaporate. Once the tomatoes start to stick add the remaining fish stock/water and stir well lifting any stuck juices from the pan.  Return the fish steaks to the sauce and cook until the fish is cooked all the way through.


You can use any meaty fish for this recipe, cod, pollock, whiting, tuna all work well as well as mackerel and our favourite, conger eel. 

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