Fish curry with white radish

Main Dish
4 servings
35 min
30 min
Black pomfret and radish soaked up in thick spicy tangy gravy.


Number of serving: 4
1 medium size black pomfret (de-gut, rinsed and cut into pieces)

1/2 white radish (remove skin and cut into pieces)

1 tomato (cut into 8 pieces)

1 1/2 tbsp tamarind/assam juice

1 tsp mustard seeds

1 tsp fenugreek seeds

3 sprigs curry leaves

1/4 cup oil

Salt for taste

For curry paste :

1 tbsp fish curry powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp fennel powder

1/2 tsp white pepper powder

1 tsp turmeric/kunyit powder

1 tbsp onion paste

1 tsp garlic paste

1 tsp ginger paste (Mix these ingredients with some water for a thick paste)


  • Heat oil and when heated, splatter mustard and fennel seeds. Put in curry paste.
    Cook over low heat till aromatic and oil splits.
    Add tomato, radish, and curry leaves.
  • Season with salt.
    Pour in 1/2 liter water and tamarind juice.
    Stir and cook till heated through.
  • Gently drop in fish, stir and let it cook.
    Remove from heat.


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