Sour Fish Curry Recipe

Name: Sour Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp coriander seeds; 2 tsp cumin seeds; 1/2 tsp ground turmeric; 1 tsp black peppercorns; 1 piece (3/4 inch) fresh ginger, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 None long green chili peppers, coarsely chopped; 2 tbsp vegetable oil; 1 3/4 lbs monkfish, cut into large pieces; 2 None onions, thinly sliced; 1/2 tsp black mustard seeds; 4 None fresh curry leaves; 1/3 cup fish stock; 1/4 cup lime juice; 1 tbsp fish sauce

Servings: persons

1 tbsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp black peppercorns
1 piece (3/4 inch) fresh ginger, coarsely chopped
2 cloves garlic, coarsely chopped
2 None long green chili peppers, coarsely chopped
2 tbsp vegetable oil
1 3/4 lbs monkfish, cut into large pieces
2 None onions, thinly sliced
1/2 tsp black mustard seeds
4 None fresh curry leaves
1/3 cup fish stock
1/4 cup lime juice
1 tbsp fish sauce

1
Toast the coriander and cumin seeds and turmeric in small dry skillet on medium heat for 2-3 mins, stirring, or until fragrant.
2
Using a mortar and pestle, crush the spices with peppercorns, ginger, garlic and chili pepper to form a paste.
3
Heat half the oil in large skillet on medium heat. Cook the fish for about 5 mins, or until browned on both sides. Remove from the pan; cover to keep warm.
4
Heat the remaining oil in the same skillet on medium-low heat. Cook the onion, mustard seeds and curry leaves, stirring, for about 5 mins or until the onion is lightly browned. Add the spice paste and cook for 1-3 mins, stirring, until fragrant.
5
Add 3/4 cup water, stock, lime juice and fish sauce; bring to a boil. Return the fish to the pan and simmer, covered, for about 5 mins or until the fish is cooked to desired doneness. Serve.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp coriander seeds, 2 tsp cumin seeds, 1/2 tsp ground turmeric, 1 tsp black peppercorns, and more.

Yes, Sour Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions