Fish Curry

November 30, 2017

This is modified from a 1980s publication, The New Zealand Fish and Shellfish Cookbook. My friend Jenny, originally a flatmate in the late 1970s, was one of the authors of that book, which has been in regular use in my kitchen ever since.

The quantities here serve 4 to 6. It’s a very easy, tasty, foolproof recipe and a great way to spin out a modest quantity of fish!


1Cut the fish into roughly 2cm squares.

2Heat the oil in a large, heavy-based frying pan and sauté the onion until soft.

3Add the spices and cook for a further minute or so until fragrant.

4Add the fish pieces and fry briefly to coat them with the spice mix.

5Add the coconut cream, sour cream and lemon juice and mix well.

6Simmer gently for a few minutes until the fish is cooked through.

7Add salt and pepper to taste.

8Serve with rice, and a salad of your choice.


500g skinless, boneless fish fillets (gurnard is my favourite but you can use any good quality, fresh fish)

3 Tbsp cooking oil

2 onions, finely sliced

1 tsp turmeric

1 tsp coriander

1 tsp ground fenugreek (use a coffee grinder)

1 tsp mild Madras curry powder (see recipe below to make your own, or use your favourite prepared mix)

1 cup coconut cream

½ cup Lite sour cream

Juice of 1 lemon

Salt and pepper to taste

2017-11-30T14:43:45+00:00 0 Comments

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