Name: Fish curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 800g skinless, boneless rockling (or blue-eye trevalla) fillets, cut into 5cm chunks; 1 Tbsp sea-salt flakes; 10 grinds black pepper; 2 tsp ground turmeric; 2 tsp mild curry powder; 2 tsp ground cumin; 2 tsp ground coriander; 150g plain yoghurt; 80ml grapeseed oil; 2 brown onions, finely sliced; 6 cloves garlic, smashed; 100g ginger, peeled, cut into matchsticks; • 3 tomatoes, roughly chopped; Handful celery leaves; 2 handfuls green beans, roughly chopped; Juice of 1 lime; Steamed rice, to serve; Handful coriander leaves, to garnish

Fish curry

But not as you know it...

Serves 4

Prep

30M

Cook

30M

Total

Skip to Recipe

You can’t go wrong with this flavour-packed fish curry. Even better? It’s loaded with well-known immune boosters such as garlic, onion and ginger to give your system an extra kick.

Ingredients

800g skinless, boneless rockling (or blue-eye trevalla) fillets, cut into 5cm chunks

1 Tbsp sea-salt flakes

10 grinds black pepper

2 tsp ground turmeric

2 tsp mild curry powder

2 tsp ground cumin

2 tsp ground coriander

150g plain yoghurt

80ml grapeseed oil

2 brown onions, finely sliced

6 cloves garlic, smashed

100g ginger, peeled, cut into matchsticks

• 3 tomatoes, roughly chopped

Handful celery leaves

2 handfuls green beans, roughly chopped

Juice of 1 lime

Steamed rice, to serve

Handful coriander leaves, to garnish

Method

Put fish in a large bowl. Add salt, pepper and spices, tossing to coat fish. Stir in yoghurt and set aside at room temperature for 20 minutes to marinate.

Heat oil in a wide-based frying pan over a medium heat. Add onions, garlic and ginger. Cook, stirring occasionally, for 10 minutes or until golden. Add fish mixture, tomatoes, celery leaves and 250ml water. Bring to a simmer, then add beans and cook for 20 minutes. Stir in lime juice. To serve, put rice in serving bowls with curry. Garnish with coriander leaves.

Loved this recipe? How about one-pot chicken and mango curry?

Loading the player...

You might also like:

Easy curry beef stew

Red chicken curry

Peanut butter chicken curry

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

Twitter Instagram Facebook

Ingredients

Method

Related stories