Mum’s Indian Fish Curry

Serves 4
Time 30 minutes (plus marinating)


4 snapper fillets – skin on, no bones

1 heaped tbsp garam masala

Juice of 1 lemon

1 tsp ground turmeric

1 tsp mustard seeds

1 tsp cumin seeds

6 curry leaves

1 onion, diced

2 cloves garlic, diced

2cm ginger piece, crushed

1 small can coconut milk 

1 string coriander, to garnish


In a large bowl marinate the fish in lemon juice, garam masala, turmeric, ginger and garlic – leave for a few hours if you can, a minimum of 30 minutes!

In a pan heat olive oil, then add the curry leaves, mustard and cumin seeds, and fry off. Add onion next and brown slightly.

Then add the fish and ensure the skin is down – brown this for 5-6 minutes

Add coconut milk and stir through the spices. If the sauce has reduced too quickly add a splash of water. 

Season with salt and pepper and gently simmer for 10-11 minutes until fish is cooked through.

Serve with steamed rice.