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Madras fish curry


  • To make the curry powder, grind the mustard seeds, dhal and red lentils with the peppercorns and fennel seeds using a mortar and pestle (or in a food processor). Then mix with the remaining spices and set aside. 
  • Heat a little oil in a heavy-bottomed non-stick pan and gently saute the onion until golden brown, continually stirring. 
  • Add the ginger with the garlic and stir to toast.
  • Then add the tomato puree and stir to combine.
  • Add 2 heaped tspn of the curry powder with the curry leaves and chillies. Stir well.
  • Then add the coconut milk and water with a pinch of salt. 
  • Add the fish and gently cook, covered, for about 5 mins. 
  • Serve the curry on a bed of boiled rice.
  • nb. You can use bought curry powder, if you prefer.  
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • ¼ tspn mustard seeds
  • 20 gm bengal gram dhal
  • 20 gm red lentils
  • a few black peppercorns
  • ½ tspn fennel seeds
  • ½ tspn ground turmeric
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • ¼ tspn fenugreek seeds
  • a pinch of asafoetida (optional)
  • vegetable oil
  • 1 onion
  • 1 tspn minced ginger
  • 1 tspn minced garlic
  • 1 tbsp tomato puree
  • 4-6 curry leaves
  • ½ tspn chopped chillies
  • 150 ml coconut milk
  • 1 cup water sea salt
  • 4 x 180 gm fish fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm