Anjum Anand’s Creamy Tomato Fish Curry

April 18, 2013

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?

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