Fish Curry by Khorshed


Serves 2

  • 1 lb / 450 g white fish fillets
  • 2 medium tomatoes chopped
  • 2 green chilies, sliced
  • 6 curry leaves
  • 3 tbsp vegetable oil
  • juice from 1 lemon

Fot the paste:

  • 1 cup grated coconut
  • 1 onion, chopped
  • 12-15 cashews made into paste
  • 1 tbsp cumin seeds
  • 1 tsp black pepper
  • 1 tsp red chili powder
  • ½ tsp turmeric

How to make Fish Curry:

  • Add all the ingredients to the blender and make into the smooth paste.
  • Heat the oil in a large, heavy-bottom skillet.
  • Add the paste and fry stiring ocasionally for 10 minutes.
    • Add chopped tomatoes, curry leaves, green chilies. Cook for 10 minutes on low heat.
  • Add 1 cup water. Cook for aditional 5 minutes.
  • Finally add fish. Cover with a lid and cook on low flame for 5 minutes.
  • Add lemon juice before serving


  • Since frozen fish is the type most readily available, flakes easily it is a good idea to add the fish towards the end of the cooking. Alternatively, the fish can be fried separately and then added to the sauce. The dish can be also cooked in a preheated oven at 160°C / 320° F.
  • Cod, halibut, coley, haddock, plaice or whiting are all suitable for this recipe.
  • Cook rice, whole grains, hot cereal, steamed vegetables & much more
  • Included rice rinser doubles as a steam basket
  • Automatically cooks rice, then shifts to warm

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