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Madras fish curry Sea Gastronomy
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Madras Fish Curry Recipe by Chef Michael O’Meara

Make the most of Ireland’s rich bounty of seafood with this delicious madras fish curry recipe from Michael O’Meara’s Gourmand Award winning book, Sea Gastronomy.

Serves 6


500g salmon fillets, cut into 5 cm chunks
6 langoustines
6 large prawn tails
300g cod, cut into 5 cm chunks
60ml vegetable oil
1 tbsp mustard seeds
1 large onion, finely chopped
3 cloves garlic, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp turmeric
400g chopped tomatoes
100ml tamarind liquid
2 green chillies, each sliced lengthways into six pieces, with seeds
1 tsp salt


1. Heat the oil in a heavy-based saucepan over a medium heat.
2. Add the mustard seeds and fry for 30 seconds, stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.
3. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes.
4. Stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced.
5. Add the fish and cook for a further 5 minutes or until just cooked through.
6. Serve with plain rice.

Madras fish curry Sea Gastronomy


Michael O Meara Sea Gastronomy Cookbook Michael O’Meara is Chef/Owner of Oscars Seafood Bistro in Galway City and the author of SEA Gastronomy. Sea Gastronomy provides an encyclopaedic culinary study of the huge variety of fish and shellfish in the North Atlantic – an essential companion for any fish-lover’s kitchen. This 12-chapter book contains 235 recipes, information on 120 species of fish and shellfish, all beautifully illustrated with over 375 images. Sea Gastronomy has been awarded Best Seafood Cookbook at the Gourmand World Cookbook Awards 2016.

Order your copy of Sea Gastronomy here.

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