Coriander Fish Curry

Coriander Fish Curry

I love fresh coriander – no surprise to regular readers – but, things have got a little out of hand! When the coriander is looking as good as it is at the moment I seem unable to resist buying it and
consequently have ended up with an excess that needs using
quickly! Hence the reason that Saturday’s, today’s and tomorrow’s recipes all use a good quantity of this fragrant herb!

Coriander Fish Curry

This fish curry is loosely based on a Bengali fish curry called Lonka Dhone Baata Maach.

Serves 4

500g firm white fish fillets cut into chunks
1 tsp ground turmeric
sea salt
vegetable oil
1 tsp cumin seeds
1 tsp ground coriander
½ cup canned diced tomatoes
¼ cup natural yogurt
1 bunch coriander, including stems, roughly chopped – reserve a few leaves for scattering
1 small onion, chopped
1 clove garlic, chopped
1 green chilli, seeded (optional) and roughly chopped
2 tsp grated fresh ginger

1              Place fish in a bowl, sprinkle with turmeric, season with a good grind of salt and toss to coat.

2              Heat a frying pan over a medium heat, add oil to cover base by about 5mm and heat. Fry fish. Remove and drain on paper towels. Pour, all but 2 tbsp of oil, from pan.

3              To make paste, place coriander, onion, garlic, chilli and
ginger in a food processor. Add about ¼ cup water and process to make a rough paste – adding a little more water, if necessary.

4              Add cumin seeds and ground coriander to pan and cook,
stirring, over a medium heat for 1 minute or until fragrant. Stir in
coriander paste and cook, stirring, for 4-5 minutes or until thick and fragrant.

5              Stir in tomatoes and cook, stirring, for 1 minute to combine. Add yogurt and 1 cup water, bring to simmering and simmer, stirring occasionally for 5 minutes or reduced and thickened.

6              Add fish to sauce and mix gently to combine. Cook for 2-3 minutes to cook and heat fish through. Season with salt, if necessary.

Serving suggestion: Spoon over steamed brown rice and top with a dollop of natural yogurt.

So tell me, how do you use an excess of herbs?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Chilli: Orcona Chillis ‘n Peppers – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, canned tomatoes, turmeric, cumin seeds, ground coriander, ginger, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]


Follow my blog with Bloglovin

Other recipes using a significant amount (at least a bunch) of coriander you might like to try:

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Spicy Coriander Rice

Spicy Coriander Rice

Mushroom Coriander Soup

Mushroom Coriander Soup


3 thoughts on “Coriander Fish Curry”

Comments are closed.