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Hilsa Fish Curry


1 lb cod or hilsa fish
1 cup onion, chopped
4 tbsp tamarind paste or chutney (avaliable at Indian stores)
6 green chilis
5 red chilis
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp poppy seeds
large handful fresh cilantro
5 cloves garlic
1 large onion chopped fine
olive or canola oil to fry
salt to taste


1. Clean and wash the fish. Cut into medium size chunks.

2. Make a paste of coriander seeds, red chilies, cumin seeds, poppy seeds, and garlic in a blender. Add a little water if needed to create a smooth texture.

3. Heat some oil in a wide skillet, fry the onions and add the above paste mix along with fish pieces and some salt. Allow to cook for 10 minutes.

4. Add tamarind chutney, green chilies, cilantro and cook for another 30 minutes until the gravy thickens.

5. Instead of serving hot, enjoy this dish after 7-8 hours. Bring to room temperature before serving with rice.