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Curried Fish in Yogurt


This recipe showcases Nigella Seeds, Green Cardamom, Cloves, Turmeric and Cinnamon. Serves 4.


300g plain whole-milk yoghurt
2 tsp. grated fresh ginger
2 cloves garlic, peeled and finely grated
1 tsp. ground turmeric
½ tsp. chilli powder
Sea salt and freshly ground black pepper
500g white fish fillets, skinned and cut into 4cm square pieces
2 tbsp. sunflower oil
1 bay leaf
2 cardamom pods, squashed
1 cinnamon stick
2-3 cloves
1 large onion, peeled and finely sliced
1 medium-hot green chilli, deseeded and finely sliced
Fresh coriander and nigella seeds, to finish


Combine the yoghurt, ginger, garlic, turmeric, chilli and a pinch of salt. Turn the fish in this marinade, cover and chill for 20-30 minutes.

Heat the oil in a large frying pan or wok over a medium heat.

Add the bay leaf, cardamom, cinnamon and cloves. Let them pop and splutter for a minute or two, then turn down the heat.

Add the onion and chilli, and cook for a good 10 minutes until the onion is soft and collapsed, and perhaps taking on a little colour.

Now add the fish and its yoghurty marinade, and more salt and some pepper.

Bring to a gentle simmer and cook for five to 10 minutes, stirring it carefully a couple of times, until the fish is cooked through – remember, it will continue cooking after you turn off the heat. The yoghurt will take on a slightly grainy appearance, but don't worry.

Taste, add more salt or pepper if needed and serve straight away with rice. Scatter over some coriander and nigella seeds to finish

Source: Hugh Fearnly-Whittingstall - River Cottage

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