Main courses · Fish & seafood
Whole fish curry
Ask the fishmonger to fillet the fish for you, reserving the head, bones, tail and wings (fins). Alternatively, you can use 4 x 200 g fish fillets and steam them in the Varoma as per the recipe but you will miss out on that extra depth of flavour.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High fibre
- Difficulty
- Easy
- whole fish, gutted and cleaned
- 1
- Roma tomatoes
- 1 kg
- garlic
- 8 cloves
- fresh chillies
- 4–6
- fresh coriander
- 1 bunches
- fresh curry leaves
- 20
- onion
- 1
- vegetable oil
- 80 g
- black mustard seeds
- 1.5 tbsp
- cumin seeds
- 1 tsp
- Baba's fish curry powder
- 1.5 tbsp
- Kashmiri chilli powder
- 3 tsp
- ground turmeric
- 1 tsp
- sea salt
- 3 tsp
- tamarind paste
- 3 tsp
- sugar
- 1 tsp
- cooked rice
- 465 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 17.6 g
- Energy
- 2,205.8 kJ
- Calories
- 527.2 kcal
- Fat
- 24.2 g
- Fibre
- 8.7 g
- Carbohydrates
- 63.8 g
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