Indian Fish Curry
Cuisine: Mains
  • 2 pieces of firm white fish
  • 4 large prawns
  • 2 tsps turmeric
  • 2 star anise
  • 3 curry leaves
  • 3 tsp mild curry powder
  • 1 tsp non creamy horseradish
  • 1 clove garlic
  • 4 cardamom pods crushed
  • 10 g ginger finely chopped
  • 50 g Finely chopped green mango if possible or mango
  • 100g chopped aubergine
  • 100g chopped butternut squash
  • 100g of chopped new potato
  • 300 most tinned coconut milk
  • Pinch of Himalayan salt or pinch of dried seaweed salad for seasoning
  1. Prepare the spices in a bowl first to make it easier.
  2. In a hot pan put about 50mls of coconut milk and let it simmer for 1½mins reducing and thickening it .
  3. Add the ginger, curry powder turmeric, horseradish, cardamom, garlic, curry leaves, star anise, add 150mls of the coconut milk.
  4. Then add the aubergine, potato, and the squash, let it simmer keep adding small amounts of coconut milk not letting it get too dry.
  5. Then add the rest of the coconut milk and 75mls of water. So it is then wet.
  6. Simmer with lid on for 3-4 mins season with Himalayan salt or sprinkle in dried seaweed salad when cooked place the fish and prawns on top and replace lid and steam the fish for about 2 mins, add the mango then Plate up and sprinkle with coriander.
  7. You can make the base of this the night before, then heat through and place the fish on top to steam.
  8. This will give a chance to let the spices mellow.
Recipe by EPJHealth at