Fish Shahjahani

    30 minutes

    A superb curry that is spicy, tasty, low calorie and easy to cook. What more could you ask for??


    South Australia, Australia
    3 people made this

    Serves: 1 

    • 1 (60g) egg
    • olive oil spray
    • 300g firm white fish, skinless, cut into bite sized portions
    • 1 medium onion, chopped
    • 1 tablespoon grated ginger
    • 1 clove garlic, crushed
    • I cinnamon stick, broken up
    • 2 kaffir lime leaves, broken up
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 2 dried red chillies, broken up
    • 4 tablespoons low-fat set yogurt
    • 1 teaspoon almond meal
    • 2 small sprigs fresh coriander

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Hard boil the egg and leave to cool.
    2. Heat a wok or frying pan to medium and lightly spray with olive oil.
    3. Add fish cubes and cook for 5 minutes, turning carefully to brown on all sides.
    4. Remove fish and put to one side.
    5. Respray pan lightly with olive oil. Cook onions, ginger, garlic, cinnamon stick, lime leaves, cumin, turmeric and chilli on a medium heat for 5 minutes. Add a splash of water, as required, to prevent sticking.
    6. Stir in yoghurt and almond meal, then add fish cubes and heat through gently.
    7. Remove shell from egg and cut into quarters.
    8. To serve, garnish the dish with egg quarters and fresh coriander.


    If you don’t like the texture of cinnamon bark, leave the cinnamon stick in one piece and remove before serving.

    See it on my blog

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