Fisherman's curry

Dairy-free dinner recipe for 6 people, takes only 25 mins; recipe has lemon, white fish, vegetable oil, cinnamon stick, clove, cardamom pod, black peppercorn, curry leaf, onion, green chilli, ginger, garlic clove, tomato, turmeric, chilli powder and ground coriander.

Fisherman's curry

Fisherman's curry

Recipe by Chef Soomro Course: Dairy-free dinner


Prep time

20 mins


  • Chilli Powder: 1/2 tsp chilli powder
  • Turmeric: 1 tsp turmeric
  • Vegetable Oil: 1 tbsp vegetable oil
  • Garlic Clove: 4 garlic cloves, finely chopped
  • Onion: 2 onions, chopped
  • Tomato: 6 tomatoes, chopped or a 400g can chopped tomatoes
  • Lemon: juice 1 lemon
  • Ginger: 1 tbsp grated ginger
  • Black Peppercorn: 1/2 tsp whole black peppercorns
  • White Fish: 750g boneless, skinless firm white fish, cut into large pieces
  • Ground Coriander: 2 tsp ground coriander
  • Curry Leaf: 10 fresh curry leaves
  • Clove: 4 whole cloves
  • Cardamom Pod: 4 green cardamom pods
  • Cinnamon Stick: 1 cinnamon stick
  • Green Chilli: 3 green chillies, finely chopped


  1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
  2. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.