Annamese sour fish curry

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Annamese sour fish curry
  • 1 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon black peppercorns
  • 2 cm piece fresh ginger (10g), chopped coarsely
  • 2 clove garlic, chopped coarsely
  • 2 long green chillies, chopped coarsely
  • 2 tablespoon vegetable oil
  • 4 blue-eye cutlets (800g)
  • 2 (300g) brown onions, sliced thinly
  • 1 1/2 teaspoon black mustard seeds
  • 4 fresh curry leaves
  • 3/4 cup (180ml) water
  • 1/3 cup (80ml) fish stock
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon fish sauce


Annamese sour fish curry
  • 1
    In a small frying pan, dry-fry coriander, cumin seeds and turmeric on medium heat for 2-3 minutes, stirring, or until fragrant.
  • 2
    Using a mortar and pestle, crush spices with peppercorns, ginger, garlic and chilli to form a paste.
  • 3
    In a large frying pan, heat half the oil and cook fish, uncovered, on medium heat for about 5 minutes, or until browned both sides. Remove from pan; cover to keep warm.
  • 4
    Heat remaining oil in pan; cook onion, mustard seeds and curry leaves, stirring, for about 5 minutes on medium-low or until onion is lightly browned. Add spice paste; cook for 1-3 minutes, stirring, until fragrant.
  • 5
    Add the water, stock, juice and sauce; bring to the boil. Return fish to the pan; simmer, covered, for about 5 minutes or until fish is cooked as desired.


Not suitable to freeze. Not suitable to microwave.

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