Trading Hours: Tuesday, Thursday to Saturday 7 am - 5 pm. Sunday 10 am - 3 pm (select traders).

Fresh Fish Red Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4-5 people

Cuisine: Indian

Skill Level: Easy




  • 2 1/2 tbsp Kashmiri chilli powder (smoked paprika + 1/2 tsp of chilli powder)
  • 1 tbsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp fenugreek powder (skip if you can’t find)
  • 3/8 tsp ground cloves
  • 6 cloves garlic (minced)
  • 1 tbsp fresh ginger (finely grated)
  • 2 tbsp tamarind puree (Also known as tamarind paste or concentrate)
  • 1/2 red onion (chopped)
  • 6 tbsp water (plus more, as needed)



  • 3 tbsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 red onion (cut into segments like an orange and thinly sliced)
  • 1 tbsp tomato paste
  • 2/3 cup canned tomato pulp
  • 2/3 cup water
  • 400ml coconut milk (full fat)
  • 1 1/4 tsp cooking salt (or 3/4 tsp fine table salt)
  • 1 1/2 tsp sugar
  • 1/4 tsp chilli powder
  • 2 long green chillies (cut into half lengthwise and deseeded)
  • 1 tomato (cut into chunks)
  • 600g firm-fleshed white fish (cut into cubes/chunks)



  • 1/4 cup fresh coriander/cilantro leaves
  • Finely sliced green chillies (optional)
  • Basmati rice




  1. Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.



  1. Heat oil over medium heat in a large pot. When hot, add black mustard seeds and let them sizzle for 30 seconds – careful, they might pop!
  2. Add red onion and cook for 3 minutes until edges start to tinge with gold.
  3. Add curry paste and cook for 3 minutes to evaporate water and make the fragrant spices bloom.
  4. Turn heat up to medium high then add the tomato paste and tomato pulp. Cook for 2 minutes.
  5. Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it’s bubbling gently.
  6. Simmer for 2 minutes, add tomato and green chilli.
  7. Simmer for another 3 minutes, stirring every now and then – sauce should be thick, not watery. It gets looser when fish is added so it’s important to make sure it’s as thick as possible before adding it.
  8. Add the fish, stir, then cook for 3 to 4 minutes until the fish easily flakes.
  9. Remove from stove and transfer to serving bowl. Garnish with coriander, fresh green chillies (optional) then serve with basmati rice.



Kingfisher Seafood or Camberwell Market Seafood

  • White fish (Ask your fishmonger for best market-fresh option)


Camberwell Market Fruit & Veg

  • Garlic
  • Ginger
  • Red onion
  • Fresh Tomato
  • Coriander
  • Green chillies


Local Indian shop

  • Kashmiri chilli powder (make it yourself if you can’t find)
  • Cumin
  • Turmeric
  • Fenugreek powder (skip if you can’t find)
  • Cloves
  • Mustard seeds
  • Tamarind puree (Also known as tamarind paste or concentrate)
  • Chilli powder



  • Basmati rice
  • Tomato paste
  • Tomato pulp
  • Coconut milk
  • Vegetable oil
  • Cooking salt
  • Sugar