Madras fish curry

We very seldom eat fish in our household, I just can’t handle that smell as it defrosts and then somehow the entire fridge stinks like fish and it requires me to clean it out and I am very very lazy.

Hence fish is not kept in our household.

I came across this recipe in Rick Stein’s India cookbook and well it looked delicious and super easy to make.

Of course my luck is that my entire fridge now stinks like fish as well as my food basket. The extra fish was in a sealed container and yet somehow it still leaked out on the way to work and now I can’t seem to get the smell out of the basket. My mother keeps making herself narr whenever she goes near the basket and my dad well he has zero sense of smell.

All in all, I loved this dish, I gave my father the left overs for him and his work colleague and well the poor white dude had a litre of milk after eating some fish… apparently it was strong. It wasn’t strong for me though.


  • 60ml x olive oil.
  • 1 x tbsp. mustard seeds.
  • 1 x onion, finely chopped.
  • 2 x tsp ginger garlic paste.
  • A few fresh curry leaves.
  • 2 x tsp chilli powder.
  • 2 x tsp coriander powder.
  • 2 x tsp turmeric powder.
  • 1 x 400g tin chopped tomatoes.
  • 100ml x tamarind liquid.
  • 2 x green chillies, chopped.
  • 1 x tsp salt.
  • 700g x fish, cubed.
  • Chopped corainder to garnish.


  • Heat oil in a pot.
  • Add the mustard seeds and as soon as they start to pop add the onions and salt.
  • Saute till the onions are transparent.
  • Add the curry leaves and tomatoes, cover and cook till the tomatoes are soft and have released their water.
  • Add the ginger garlic paste and spices, give it a good stir.
  • Add the tamarind paste and a splash of water.
  • Allow the mixture to come to the boil.
  • Add the fish pieces , toss to coat the fish, cover and cook till the gravy has thickened and the fish is cooked through.
  • Garnish with chopped corainder.

Tell me what you think of this recipe