Serves 5
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Indian curries call for lots of spices, which make them so deliciously fragrant, but once you’re cooking, they can be easily cooked in about half an hour. This aromatic and rich fish curry recipe from Springleaf Prata Place uses Angoli fish, otherwise known as white snapper, and makes an excellent dinner table addition that’ll go well with rice, bread, or crispy prata (obviously).


  • 30ml cooking oil
  • ¼ tsp mustard seeds
  • ½ cumin seeds
  • ¼ tsp fenugreek
  • ½ fennel seeds
  • 4 to 5 curry leaves
  • 30g onion, peeled and sliced
  • 50g tomato
  • 2 cloves garlic
  • 1 dry chilli
  • 2 green chillies
  • 800ml water
  • 1.5 tsp salt
  • 30g tamarind
  • 75g coriander leaves
  • 35ml coconut milk
  • Fresh Angoli fish, 5 slices
  • 260g fish curry powder

Heat oil in a pot. Add mustard, cumin, and fennel seeds, fenugreek, garlic, dry chilli and curry leaves. Stir till toasted.


Add onions and stir till golden brown.


Add tomatoes and green chillies. Stir well till softened.


Add tamarind and mix well with 200ml of water.


Combine fish powder with the mixture and stir well. Add 600ml of water, followed by coconut milk, salt, Angoli fish, and coriander.

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