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North Indian Fish Curry Recipe | Anjum Anand

A North Indian Fish Curry Recipe for you to enjoy one chilly evening, from Anjum Anand.

If you’ve been enjoying Anand’s recipes so far here is another one for you to play with.

What I enjoy most about cooking Indian food is that you get to play with a variety of spices that one does not normally find in western cooking. In this recipe we get to use Fenugreek seeds.

Fenugreek is used as both a herb (the leaves) and a spice (the seeds). Believed to originate in what is modern day Iraq the name is Latin for Greek Hay. India is the worlds largest producer in the world and it’s commonly used in pickles, curry powders & pastes.

Watch Anjum Anand carefully take you through the process for making a North Indian Fish Curry Recipe

Serves: 4   Preparation: 15 min   Cooking: 20 min


Garam Masala 1/2 teaspoon(s)
Fresh Coriander 2 handful(s)
Fish fillets 600 g
Water 400 ml
Garlic Cloves 9
Vegetable Oil 3 tablespoon(s)
Fenugreek Seeds 1/4
Tomatoes 4
Turmeric 3/4 teaspoon(s)
Red Chilli Powder 1/2
Fresh Ginger 4 g
Ground Cumin 3/4 teaspoon(s)
Black Pepper 1/2 teaspoon(s)
Ground Mustard Seeds 1/2 teaspoon(s)
Ground Coriander 1 tablespoon(s)


  1. Peel the ginger
  2. Peel the garlic cloves
  3. In a blender blitz 2g of the ginger, 4 garlic cloves, ground cumin, ground coriander, brown mustard seeds, black pepper and a drop of water into a paste
  4. Quarter and puree the tomatoes
  5. Chop the coriander
  6. Slice the fish into bite size pieces


  1. Heat up some oil in a pan
  2. Add the feugreek seeds
  3. Add the paste
  4. Allow the water to reduce
  5. Add the turmeric
  6. Add the chilli powder
  7. Add the garam masala
  8. Stir and add the tomato puree
  9. Season with some salt (taste it)
  10. Add some of the coriander, not all.
  11. Simmer for about 10 minutes
  12. Now you can add the fish
  13. Pour in a little more water
  14. Cook for 4 – 5 minutes
Serve with rice, roti or naan


A little wiki about curry

Curry is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other South East Asian cuisines. Their common feature is the incorporation of more or less complex combinations of spices / herbs, usually (but not invariably) including fresh or dried hot chillies.In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

So-called “curry powder,” denoting a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to England.

Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may also be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume puree (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

About Anjum Anand

Anjum Anand, of Scottish-Indian descent, grew up in London but has also lived and studied in Geneva, Paris, and Madrid. She speaks French and Spanish, holds a degree in European business administration from the European Business School London, and for a period ran a business importing flat-pack furniture from eastern Europe. She has worked in the kitchens of hotel restaurants including at Cafe Spice in New York, as a waitress in Park Royal Hotel in New Delhi, and for Tommy Tang at Mondrian Hotel in Los Angeles.

Her perspective on adapting healthy meals from a traditionally rich Indian diet came from personal experience of weight problems while growing up. Her diet consists of varied traditional dishes, recreated with wholesome ingredients and limited oil. At age 25 her first book Indian Every Day: Light Healthy Indian Food was published.

Anand became a regular guest on UKTV Food’s Great Food Live from 2004 to 2007, and featured in the BBC Two series Indian Food Made Easy broadcast in 2007. Her accent and flirtatious manner have led to her being dubbed “the Nigella Lawson of Indian cuisine in Britain”. Reacting to descriptions of herself as “television’s tastiest chef”, she finds it “preposterous”.

She has been a regular contributor to The Times Online food pages since 2007. She has acted as consultant chef to Birds Eye brand to develop a range of healthy Indian ready meals.In September 2008 Anand published her third recipe book Anjum’s New Indian, followed by a new BBC television series in November.

In mid 2011, she launched the brand The Spice Tailor having seven authentic Indian sauces, specially developed to deliver restaurant quality dishes that enable consumers to fill a gap in the market for those who enjoy fine Indian food

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Murray (Staff) (have 372 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.