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Fish Curry

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Total time: 40 minutes

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Serves 6

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5.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 tb - Vegetable oil

500g - Tilapia fillet, raw, sliced

3 large - Tomatoes, raw, cut into cubes

1 tb - Paprika

½ tb - Coriander seed powder

½ tsp - Chili powder

3 large - Onions, fresh, raw, chopped

½ tb - Ginger, fresh, raw, chopped

2 medium - Green chilies, raw, chopped

¼ tsp - Black pepper powder

⅛ tsp - Fenugreek seed powder

¼ tsp - Turmeric powder

¼ tsp - Table salt

30g - Kudam puli

12 leaves - Curry leaves

2 ½ cups - Water


Big pot, Chopping board, Knife


1. In a bowl add ½ cup warm water and soak the 2 kudam puli for at least 30 minutes.

2. In a sauce pot, add the cooking oil and mustard seeds. When it starts popping, add the chopped onion, salt, and ginger.

3. Add the green chili and curry leaves. Cook until the onion becomes translucent.

4. Add the paprika, red chili powder, coriander powder, fenugreek powder and turmeric powder. Stir fry for about 2 minutes.

5. Add the kudam puli and the soaking water to the sauce pot. Add another 2 cups of water and bring to a boil.

6. Add the fish slices and tomato to the pot and cover with the lid. Continue to cook for 10-12 minutes.

7. Lift up the lid, add in the black pepper and stir well. Serve hot.


1 serving = about 235g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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