Serves: 2 people
Time:  20 minutes plus time for marinating the fish


To marinate the fish:
300g firm fish (I use salmon but a firm white fish like Cod would do, you can also use prawns)
Juice of half a lemon
1/2 teaspoon of ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon of ground dry coriander
1/2 teaspoon of ground dry cumin

For the Curry:
250g onion tomato masala, my recipe can be found here 
1 teaspoon fenugreek seeds
1 teaspoon ground black pepper
Juice of half a lemon
1 tablespoon dried fenugreek leaves/Kasoori Methi(Optional)
1 tablespoon of sunflower oil/ghee
1/2 tablespoon of butter(optional)
Fresh coriander to garnish


  • Marinate the fish/prawns for around half an hour (If you are planning on marinating it longer, do so without the lemon juice as it will start to cure the fish)
  • Heat the oil/ghee in a heavy bottom pan and then add your fenugreek seeds until they start to colour slightly and your kitchen fills up with the aroma of them
  • Add your masala and allow it to come to a slow simmer before adding the ground black pepper, lemon juice and dried fenugreek leaves if you are using them, allow this to cook for 5 minutes.
  • Add your fish marinated fish to the masala and allow it to cook slowly for around 5 minutes, turning half way.
  • Just before you serve add the butter and allow it to melt into the sauce, stirring carefully so you don’t break up the fish.
  • Garnish with the fresh coriander and serve with naan bread, chappatis, indian kitchri  (like the below) or basmati rice.


2 Comments on “Fish Curry

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