A light and spicy fish curry with tamarind and fenugreek adding sour sweet flavours that balance the heat from the chilli. Flathead can be replaced with blue eye cod or ling fillets.
Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.
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2 thoughts on “Fish and Fenugreek Curry”
Made this this evening – absolutely delicious. Will definitely be making it again. Thank you for sharing.
Hi Becky So glad you liked it! it’s one of our favourites too. Cheers Shanthini