It’s curry week on SheSaid and this curry from British celebrity chef Anjum Anand is one of my favourites. It’s so easy anyone can make it and it’s a great way to incorporate more fish into your diet. It’s a mild curry so add as many or as few chilies as you like – since they’re left whole most of the heat stays within, just imparting a slight warmth.

Serves 4


500g firm white fish fillets or loin, cut into large chunks

5 tbs. vegetable oil

1 tsp. mustard seeds

1 small onion, finely chopped

6 fat cloves garlic, peeled

½” ginger, peeled

3-5 green chillies, whole

½ tsp. turmeric

¾ tsp. cumin powder

1 tsp. coriander powder

4 medium-large ripe tomatoes, seeded

200ml water

Salt and freshly ground black pepper to taste

½ tsp garam masala

1½-2 tsp. vinegar

2-3 tbs. double cream or to taste

Handful of fresh coriander leaves to garnish


1. Heat the oil in a medium-sized non-stick saucepan. Add the mustard seeds and once they have popped, add the onions and green chillies; cook, stirring often, until the onions are golden brown, around 6-8 minutes.

2. Meanwhile, blend the tomatoes, ginger and garlic until smooth.

3. Add to the pan with the spices and salt. Cook over a moderate-high flame, stirring often until the masala releases oil droplets, around 10-12 minutes. You may need to lower the heat as the paste gets thicker. Taste, it should taste harmonious. Add the water, vinegar and cream, bring back to a boil and simmer until it is creamy, 3-4 minutes. Taste and adjust seasoning. Add the fish and simmer gently for 3-4 minutes or until cooked. Sprinkle over the fresh coriander and shake in to incorporate and serve immediately.

What’s your favourite Indian curry?