page divider
Loading images
Street Food Chef

South Indian Fish Curry

A simple, delicious & flavourful fish curry, lightly spiced with fresh, Indian flavours served with coriander rice.


30 minutes


1 hour


5 people


4 whole chillies, medium heat

1 large whole white onion

4 garlic cloves

5 cardamom pods, crushed

250g smoked haddock fillet, de-skinned & boned

250g salmon fillet, de-skinned & boned

250g cod fillet, de-skinned & boned

10g Essential Cuisine Fish Stock Mix

60g Street Food Chef South Indian Style Seasoning

400g chickpeas

2ltrs coconut milk

200ml passata

400g spinach, optional 20ml extra virgin olive oil


1. In a deep pan, pour in oil & bring to heat. Sweat off the chillies, onion, garlic & crushed cardamom pods.

2. Once above is soft, combine in a food blender or pestle & mortar along with the Essential Cuisine Fish Stock Mix, Street Food Chef South Indian Style Seasoning & 30ml of coconut milk into a paste.

3. Return paste to the deep pan & cook out for around 5 minutes stirring to make sure it doesn’t catch on the bottom of the pan.

4. Add passata & bring to a gentle simmer before adding the rest of the coconut milk.

5. Bring to boil & reduce on gentle simmer.

6. Add the rest of the ingredients to the pan & simmer for 10 minutes.

7. Finish with freshly chopped coriander & serve with coriander rice.