A modern take on Indian-style fish and chips, this one-pot curry is spicy, saucy and every bit as tasty as its namesake. Feel free to throw some green peas into the mix and serve with a green salad for some respite from the heat.






Skill level

Average: 3.3 (122 votes)


  • 1 tbsp vegetable oil
  • 3 tsp cumin seeds
  • 2–3 dried chillies, crumbled
  • 1 small onion, thinly sliced
  • 1¼ tbsp finely grated ginger
  • 400 g desiree potatoes, cut into 2 cm pieces
  • ½ tsp ground turmeric
  • salt and pepper
  • 400 g tin diced tomatoes
  • 2½ tsp garam masala (see Note)
  • ¼ cup coriander leaves and stems, finely chopped
  • 50 ml lemon juice
  • 380 g skinless blue eye travella fillets

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 1 tablespoon of oil in a large saucepan over medium-high heat. Add the cumin seeds and chilli, and cook for 20–30 seconds until the chillies start to darken. Add the onion and ginger, and cook for 2–3 minutes until the onion softens. Add the potatoes, turmeric and a pinch of salt. Cook, stirring, for 2 minutes then add the tomatoes and 60 ml water. Cover and simmer gently for 15 minutes until just tender. Add 2 teaspoons of garam masala and stir to combine. 

Meanwhile, combine the coriander, remaining teaspoon ginger and lemon juice. Season to taste and set aside. 

Rub the remaining ½ teaspoon of garam masala all over the fish and season to taste. Place the fish on top of the potatoes and push down gently to partly submerge in the curry. Cover and cook for 6–7 minutes, turning half way, until just cooked through. 

Using a slotted spatula, carefully lift the fish out of the saucepan and rest on a plate. Spoon the potatoes and sauce into bowl and rest the fish on top. Drizzle with coriander chutney and serve immediately.



• Garam masala is a curry blend available in most supermarkets and from quality spice merchants. 


Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson. 

Vitro rice/noodle bowls from The Chef and The Cook.