Fish Curry with Mustard

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

All the different flavors in this curry are superb. I’m using Dijon mustard instead of mustard seeds—it’s more subtle.



Toast the poppy seeds in a dry skillet gently over low heat for 2 minutes, then take off the heat and soak in water for 10-15 minutes. Pound to a paste in a pestle and mortar.

Put the poppy seeds, mustard, turmeric, coconut, garlic, ginger, fresh green chiles, onion, coriander, cumin and chili powders, and a little salt into a food processor, then whiz to a paste, adding a little water