Curry spiced fish

Recipe from: 3 February 2016
recipe, fish, curry, dinner,lunch

Ingredients 11
Servings 4
Time 00:10


  • 2
    gurnards, cleaned but skin on
  • 1
    tin Melissa’s Curry rub (or try Nomu’s Masala rub)
  • RAITA:
  • 1
    sunflower oil
  • 125
    baby spinach leaves
  • 1
    clove garlic, crushed with a generous pinch of sea salt flakes
  • 300
    Greek-style yoghurt
  • 400
    tin chickpeas, rinsed well and drained
  • 1
    lemon juice
  • tomato and onion sambal



Preheat the oven to grill.

For the raita, heat the oil in a frying pan over a medium-high heat and cook the spinach leaves briefly, turning constantly. Remove from the heat as soon as the leaves are bright green and wilted.

Mix together the garlic, yoghurt and lemon juice and stir in the chickpeas and spinach. Set aside.

Open out the fish and place skinside down on an oiled baking sheet.

Drizzle with a little oil and sprinkle generously with the curry spices.

Grill for 6 to 8 minutes or until just cooked. Leave to rest for 5 minutes and then serve with the raita and tomato and onion sambal.

Cook’s notes:

Gurnard is a red-skinned fish on SASSI’s green list. Rather undercook than overcook the fish – it will continue cooking for a few minutes longer once you have removed it from the heat.

Words and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: dinner  |  recipe  |  fish  |  curry  |  lunch

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.