How to make a fish curry

This curry is quick to make and will soon be a family favourite. You might find you already have some of the spices needed in your store cupboard, and the base is made from tinned tomatoes.

We used hake, but this curry can be made with any sustainable firm white fish. When choosing your fish, make ocean-friendly choices by checking our Good Fish Guide.

It beats a takeaway curry where it might not be so easy to find out how and where the fish was caught or farmed.

How to make a fish curry

Ingredients

• 500g hake, skinned and cut into bite-sized pieces
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 green chillies, chopped
• 1/4 tsp sea salt
• A handful of washed and chopped coriander leaves
• 1/4 tsp cumin seeds
• 1/2 tsp brown or black mustard seeds
• 2 garlic cloves, crushed
• 1 tsp peeled and grated root ginger
• 1 onion, chopped
• 2 tomatoes, washed and roughly chopped
• Basmati rice, for serving

Method

1. Mix together the turmeric, ground cumin, ground coriander, chillies, salt and half of the coriander leaves
2. Coat the fish evenly with the spice mixture
3. Heat 2 tablespoons of the oil in a frying pan on a medium heat. Fry the fish for two minutes or until lightly browned. Remove from pan, drain on kitchen paper and set aside
4. Heat the remaining oil in the same pan and add the cumin and mustard seeds
5. When the seeds start to pop, add the garlic, ginger, onion and tomatoes. Stir and fry gently for 7-8 minutes
6. Add around 200ml of just-boiled water and stir for a minute
7. Return the fish to the pan and simmer for 10-12 minutes or until the fish is cooked and the sauce is brownish and not too thick
8. Garnish with the remaining coriander and serve hot with some basmati rice.