Southern Indian Fish Curry

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Cooking time
40 mins
4 people
Meal course
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Posted on
600 g
Meaty white fish (e.g. cod, pollock, haddock or coley), cut into bite-sized pieces
200 g
Green beans, topped and tailed and cut in half
1 small
Aubergine, cut into bite-sized pieces
1 table spoon
Tamarind paste or watered-down tamarind block
400 mililiter
Reduced fat coconut milk
3 cm
Fresh root ginger, peeled and grated
2 tea spoon
Ground cumin
1 tea spoon
Ground turmeric
2 tea spoon
Mustard seeds
2 small
Onions, peeled and finely sliced
0 table spoon
Flavourless oil
Southern Indian Fish Curry
by Gordon Ramsay

Gorgeous curry, full of aromatic flavours.


  1. Place a large, shallow saucepan or a high-sided frying pan over a medium heat and add the oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8–10 minutes, until completely soft.
  2. Add the spices and continue to cook for a further minute or until you can really smell them, then add the ginger and chillies and stir over the heat for a further minute. Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). Season with salt and pepper, stir well and bring to a simmer.
  3. Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little.
  4. Add the green beans and cook for a further 3 minutes, then add the fish. Stir well to coat, then cook for 3–4 minutes, until the fish is just cooked through. Taste and adjust the seasoning as necessary.
  5. Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.

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