Fish and Seafood Curries

When making a fish curry always search for a firm-fleshed fish. Tuna, mackerel and large trevally work really well. There are many different fish curries, but I will start by giving you some of my favourite recipes.

A white curry is highly spiced but not too hot, while the black miris malu or chilli fish will cause more than your brow to sweat. Ambul thial, a dry curry, is fantastic when you’re travelling; it was always one of the favourites when we made lunch packets.

The variations are huge; which one you choose depends on the size of the fish, where it is from (fresh or salt water) and who is eating it. There is even a separate method for cooking the head of big and juicy reef fish.