Chettinad Fish Curry

Prep time:

Cook time:

Serves: 4

This incredibly tasty curry has the X factor with the addition of ‘dagar phool’, a lichen cultivated for culinary use in India.

  • 2 tbsp vegetable oil
  • 2 tbsp Herbie’s Spices Chettinad Mix
  • 1 small brown onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp freshly grated ginger
  • 1 cup water
  • 1 tsp salt
  • 1 tsp sugar
  • 20 curry leaves
  • 4 blue eye cod fillets
  • steamed basmati rice, to serve

  1. Heat oil in a large deep frying pan and add spice mix. Stir for one minute before adding onion. Cook over low heat for 5 minutes until softened.
  2. Add garlic, ginger, salt, sugar and curry leaves and cook for a further 5 minutes before adding water.
  3. Place fish fillets into the sauce presentation side down and cook for 4-5 minutes (depending on thickness) then turn over to finish cooking. Keep spooning the sauce over the fish as it cooks.
  4. Serve with steamed basmati rice.