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Fish curry

Special Diets

Freezer safe
Low fat
Low sugar
Fish curry
A spicy and aromatic traditional Bengali curry that’s great served with salad.
Serves
2
Prep
15 minutes
Cook
20 minutes

Nutrition information

Each 445g serving contains (excludes serving suggestion)
KCal
350
Carbs
26.7g
Fibre
7.2g
Protein
31.2g
Fat
11.6g
(Low)
Saturates
0.9g
(Low)
Sugars
9.4g
(Low)
Salt
0.58g
(Low)
Fruit/Veg Portion
1
Ingredients

Ingredients

  • 600g sea bream (300g fish flesh)
  • 1 heaped tsp + 1 tsp ground turmeric
  • 1 tbsp sunflower oil
  • 2 tsp panch phoran (Bengali whole spice blend)
  • 5 green cardamom pods, bruised
  • 2 large onions, thinly sliced
  • 2cm fresh ginger, finely grated
  • 4 cloves garlic, crushed
  • 1-2 green chillies, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • half tsp chilli powder
  • 2 bay leaves
  • 150g potatoes, peeled and chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp freshly chopped coriander
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Method

Method

Recipe tips
  • This works well with most fish, if you’re worried about fish bones use chunks of salmon, cod, monkfish or large prawns.
  • To make your own panch phoran, mix equal parts of black mustard seeds, cumin seeds, fennel seeds, fenugreek and kalonji (nigella) seeds.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and thoroughly reheat until piping hot throughout.
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