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Fish Korma

by Jack Monroe from A Year in 120 Recipes

A delicious recipe to turn white fish fillets into a heavenly curry. This tempting dish features a korma paste made using garlic, chilli, cumin and turmeric.

From the book


In November, I held the first of my Charity Curry Nights, with my friends Juliet and Jim, borrowing their big gorgeous kitchen for the occasion!

The format is simple: cook lots of curry as cheaply and deliciously as possible, charge people a certain amount per head for an all-you-can-eat curry buffet, and donate the money to charity. We tend to raise between two and three hundred pounds a time, splitting the money between good causes, like our local food bank and homeless shelter.

We all have a good night. I get to cook a lot and watch lots of people tuck appreciatively into their dinner which is always very satisfying – and we raise some cash for good causes into the bargain.

If you want to hold your own charity curry night, you’ll find some recipes in this book to get you started, and more on my blog.

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2 fat cloves of garlic or 4 smaller ones
2 onions
1 small fresh red chilli or a pinch of dried chilli flakes
400g white fish fillets
1 tbsp oil
2 tsp ground cumin
2 tsp turmeric
200g creamed coconut
100g sultanas
500ml low-fat natural yoghurt
A fistful of fresh coriander


Peel and finely slice the garlic. Peel and chop the onions, and finely slice the fresh chilli, if using. Cut the fish into bite-sized chunks. Heat the oil in a large saucepan or frying pan, then add the onions, garlic, fresh or dried chilli, the cumin and turmeric. Sweat over a very low heat for 8-10 minutes until the onions have softened.

Add the creamed coconut, sultanas and a mug of water, and turn up the heat. Stir to dissolve the coconut and absorb the spices into the mix. Add an extra half-mug of water if you feel it needs it – your mugs and my mugs might be different sizes!

When the coconut has melted, add the fish and cook for 5 minutes. Remove the pan from the heat. Stir in the yoghurt – don’t reheat or the sauce will split.

Chop the coriander, discarding any thick stalks. Serve, with coriander scattered over the top.


Adjust the spices according to taste. I like this dish mild, sweet and creamy, but it could take an extra teaspoon of cumin and another chilli for a kick.

To make it go further, add some diced new potatoes and/or a couple of fistfuls of frozen green beans.


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