This curry came from my time in Kerala in the south of India whilst interviewing a French man. It’s got loads of flavour and a stunning creamy texture and when served with the coconut rice the dish is complete. We serve this in the restaurant and it’s become very popular.






Skill level

Average: 3.2 (207 votes)


  • vegetable oil
  • ¼ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 dessertspoon minced ginger
  • 2 long green chillies, thinly sliced on angle
  • 12 curry leaves
  • 4 plum tomatoes, skinned and diced
  • 1 can coconut milk
  • 4 x 200 g portions white fish
  • ¼ tsp salt
  • handful chopped coriander

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.


Heat the oil in a large saucepan. Add the cumin seeds and mustard seeds and stir until it starts to pop, then add the onion, garlic and ginger and sweat for about 5 minutes.

Add the chilli and curry leaves and cook for a further 5 minutes, then add the tomato and coconut milk and bring to the boil then simmer for about 15 minutes. Remove from the heat and cool.

Refrigerate until ready to use.

Season fish with salt and fry skin side down in a fry pan until golden brown, then turn over and cook for about 2 minutes then add to the curry sauce, cook for a further 3–4 minutes, add the coriander to the sauce and serve.