Yesterday’s Fish Curry Recipe Saffron Tree

yesterday’s fish curry

This classic fish curry tastes best the next day, hence it's called 'yesterday’s fish curry'. This tangy and spicy fish curry will keep for a couple of days without refrigeration and is usually prepared in advance!!


500g fish, cut into large chunks (any firm white fish would do)
4 tbsp. oil
6 shallots, peeled and roughly chopped 
6 cloves of garlic, peeled 
2 inch piece of ginger, washed and roughly chopped 
1 tomato, skinned and roughly chopped
2 stalks curry leaves, preferably fresh but dry would do
1 tsp. rice powder 
2 pieces kokum, sliced in half and soaked in 120ml water (substitute with 2 tbsp. tamarind paste mixed in 120ml water)
1 tbsp. coconut oil to drizzle over when done 
Salt to taste (about a tsp.)
240ml water


spice paste:
  • 1 heaped tbsp. chilli powder 
  • 1 tbsp. ground coriander
  • Quarter tsp. ground fenugreek seeds
  • Quarter turmeric 

Add a few tbsp of water to make a paste of these powdered spices.

Set aside.

shallot, ginger garlic and tomato paste:

Transfer the shallots, garlic, ginger and tomato into a blender and blend to make a smooth paste.

Set aside.

  • 1. Heat the oil in a heavy bottomed pan. (An earthen pot is best for this dish if you can find one. If using an unglazed pot, submerge the pot in water overnight and use it the next day).
  • 2. Add the mustard seeds.  Fry until it splutters
  • 3. Add the curry leaves. Sauté for a few seconds.
  • 4. Add the shallots, ginger/garlic and tomato paste.
  • 5. Cook on low heat for about 2 mins.
  • 6. Add the spice paste and the rice powder.
  • 7. Continue to sauté on low heat for a couple of mins until the oil rises to the surface. 
  • 8. Add either the Kokum water OR the tamarind water and salt. 
  • 9. Bring to a boil for a minute.
  • 10. Reduce heat completely and add the fish.
  • 11. Avoid mixing the curry. Instead swirl the pan/pot around to cover the fish with the gravy.
  • 12. Simmer covered for 8-10 mins.
  • 13. Turn off the heat. Drizzle over the coconut oil. Leave covered.
  • 14. Serve with plain white rice.


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019