Skill level

Average: 3.6 (29 votes)


  • 1 kg of black fish
  • 8 cardamom pods
  • ½ tbsp coriander
  • ½ tbsp cumin
  • 1 tbsp roasted curry powder
  • 1 tsp salt
  • 2 tbsp cracked black pepper
  • 1 stick of cinnamon
  • 3 pieces of goroka
  • 1 large onion diced chopped fine
  • 2 green chillies
  • 2 cloves garlic
  • 1 sprig curry leaves
  • ¼ tsp fenugreek seeds
  • 1 tbsp chilli flakes
  • 1 slice of ginger
  • 1 tsp of black pepper corns
  • water to cover the fish
  • juice of lime

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Grind the cardamom pods, coriander, cumin, curry powder, salt, pepper, cinnamon  chillies, garlic, chilli flakes, ginger, black pepper corns and goroka with a little water onto a grinding stone and make a paste. Set aside.
Wash and cut the fish into 4-6 pieces through the bone.

Place all the remaining ingredients in an earthenware chatty with 250 ml of water and mix until the paste has dissolved.

Mix in the fish and then cook over a coal fire, covered, until the water has evaporated.