This is another recipe from the SBS Food Safari.


  • 2 long green chillies thinly sliced on angle
  • ¼ tsp salt
  • ¼ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 2 garlic cloves finely chopped
  • 1 dessertspoons minced ginger
  • 1 brown onions finely chopped
  • 4 plum tomatoes skinned & diced
  • 1 tin of coconut milk
  • 12 curry leaves
  • Vegetable oil
  • 4x200g portions of white fish


Heat the oil in a large saucepan. Add the mustard seed & cumin seed and stir until it starts to pop, then add the onion, garlic & ginger and sweat for about 5 minutes.

Add the chilli & curry leaves and cook for a further 5 minutes then add the coconut milk, fish stock & salt and bring to the boil then simmer for about 15 minutes. Remove from the heat and cool.

Refrigerate until ready to use.

Fry your fish skin side down in a fry pan until golden brown, then turn over and cook for about 2 minutes then add to the curry sauce, cook for a further 3-4 minutes, add the coriander to the sauce and serve.

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