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Summer Fish Curry

A light and tasty alternative recipe for the Patia. Perfect for the summer months.

Serves: 4-6

Summer Fish Curry


  1. Empty the mix into a pan with the water and simmer for 5 - 7 minutes. Cool and leave sauce overnight.
  2. Reheat the sauce, adjusting the water if necessary. The mixture should be quite thin.
  3. Cut your fish into bite-sized pieces, add to the sauce and cook till tender. Most white fish should need no more than 7 - 8 minutes.
  4. Stir in the lemon juice and garnish with roughly chopped herbs, chopped cherry tomatoes and finely sliced spring onion.
  5. Serve with naan bread or rice, asparagus, and Tarka Dhal.