Fish Curry

Main ingredient: Fish. Fish contains vitamins B2 (Riboflavin) and D, is rich in phosphorus, calcium, iodine, iron, potassium, magnesium, zinc, and is a major source of omega-3 fatty acids. 

Taste description & background:

This meal has a lovely distinct taste, as in fact curry combined with fresh, seasoned fish (chunks/slices) work really well together because of the carefully chosen spices (cardamom, etc. see below) and Szechuan chilies and white sesame. I first tasted this dish when I came to Kathmandu and later there was able to observe the cooking technique when the dish was made by a friend for a social group of friends gathering at his home.  In the UK I have made it a number of times because of the ease in which fish can be found. 

Quantity: Serves 2 people two times, or four people for one occasion.

Time taken on creating dish: to prepare and cook takes about 20 – 25 minutes.


  • Frying pan
  • Chopping board
  • Knives
  • Spatula / wooden cooking spoon for stirring


  • White fish (half a Kg)
  • Oil (Vegetable or Extra Virgin)
  • 2 large brown onions (chopped medium to fine)
  • 3 medium sized chopped tomatoes
  • 2 fresh finely sliced chilis
  • Finely chopped fresh garlic (half a bulb / 4 cloves)
  • Finely chopped fresh ginger (thickness about 2cm)
  • Fish curry powder – to taste
  • Cumin (Jeera) – a sprinkle
  • Coriander powder – a sprinkle
  • Turmeric powder – a third of a tablespoon
  • Salt – to taste
  • Chili powder – a sprinkle
  • A tbs of white sesame seeds
  • Red peppercorn or Szechuan dried red chili (optional)
  • Freshly chopped coriander (optional) – as garnish
  • 3 – 4 cloves (optional)
  • Green cardamon (optional)
  • Half a lemon (optional)


Cook the fish in oil in a frying pan and once cooked through (making sure firmness maintained) with seasoning (salt, etc.): then put aside. 

Place oil in the frying pan on medium heat, and progressively add spices (turning the oil brown) then onions and tomato, and when both the latter are soft add turmeric and herbs, and water as needed. Finally incorporate the fish pieces and leave them to absorb the flavours from the curry; then gently stir. Add a garnish of freshly chopped coriander if you wish, and then serve, including the option of a squeeze of fresh lemon.


Boiled rice, and on the side achar/pickle of your choice

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