fish-curry-recipe/Harry Weir

This is based on a south Indian curry I had on the beach some years ago.

  • 50g tamarind
  • 400g sea bream, monkfish or halibut
  • 3 tablespoons vegetable oil
  • 2 tablespoons finely chopped shallots
  • 2 green chillies, sliced
  • 2cm piece ginger, cut into matchstick batons
  • 1 tablespoon curry leaves
  • ¼ teaspoon chilli powder
  • ½ teaspoon coriander powder
  • 1 pinch turmeric
  • ½ coconut, flesh and milk blitzed in a food processor to form a paste
  • 2 tablespoons coconut oil


  1. Cover the tamarind with warm water. Leave to soak and then squeeze with your fingers to give a tamarind liquor.

  2. Cut the fish into 3cm cubes. Heat the oil and gently sauté the shallots for five minutes or until soft. Add the green chillies, ginger, curry leaves, chilli powder, coriander and turmeric and a seasoning of salt. Sauté for two minutes and then add the tamarind water and coconut paste and enough water to form a thick gravy.

  3. Simmer for five minutes, season the fish with salt, add to the liquid and simmer for 10 minutes. Stir in the coconut oil and serve.

Tip: If you season the fish 30 minutes before adding to the curry it helps to concentrate the flavour.

Photography Credit: Harry Weir