This fish curry is an effective way to boost your time for supper and get in your Omega 3!


Finding ways to include more fish in our diet can be difficult, even knowing it is important. It’s the dinner we think we “should” eat, so we don’t look forward to it, but consider it a chore rather than a treat.

But this stunning fish curry will change all that! Stay away from your boring dinner of fish, vegetables, and potatoes and spice things up a little instead! This tangy and tangy fish curry is a great way to get that all-important omega in and change your cooking routine up a bit – so it’s a win-win situation!

You need…

500 g fish fillets (cod, hake or haddock work well)

6 dried pitted red chillies

1/2 white onion

2 shallots

1 teaspoon rice

2 tbsp brown sugar

1tsp coriander seeds

salt and pepper

1/2 teaspoon turmeric

1/2 teaspoon fish sauce

Fresh coriander

3 cloves of garlic

1 1/2 tbsp olive oil

3 tbsp desiccated coconut

1 teaspoon cumin seeds

1 teaspoon tamarind

1 teaspoon soy sauce

Sprinkle your fish fillets with a little salt and put them in the refrigerator.

Put the dried red chili peppers, 1 teaspoon rice and salt and pepper, coriander seeds, cumin and 100 ml water in a bowl and let it steep for 15 minutes.

Drain the water before placing the mixture in a blender. Chop your garlic cloves and add them along with diced white onions and desiccated coconut. Mix to make a thick paste.

Heat your olive oil in a pan over medium heat. Dice the shallots and add them to the pan with the turmeric and cook for 2-3 minutes.

Add your paste, brown sugar, soy sauce, fish sauce and tamarind to the pan and cook for 3 minutes, mix with the shallots.

Add 100 ml of water and let it simmer until it has a slightly thicker consistency.

Place your fish fillets in the sauce and cook for 8 minutes, turning them halfway.

Garnish with fresh coriander and serve with fluffy white rice.

red spices on blue bowl with peppers scattered on the table


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