Assam Fish Curry with Tomato Rice

Curry leaves have been found to reduce blood glucose levels effectively. They offer protection to insulin-producing cells of pancreas and prevent damage caused by free radicals. It is because of minerals like copper, iron, zinc and iron that curry leaves perform this function.

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    Mustard Seeds 0.5 grams

    Mustard Seeds

    Salt 0.5 grams


    Tamarind Paste 15.0 grams

    Tamarind Paste

    Aniseed 0.5 grams


    Turmeric 2.0 grams


    Madras Curry Powder 2.0 grams

    Madras Curry Powder

    Basmati Rice 50.0 grams

    Basmati Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Baby Aubergine 30.0 grams

    Baby Aubergine

    Green Chili 2.0 grams

    Green Chili

    Ginger 10.0 grams


    Tomato 40.0 grams


    Red Onion 20.0 grams

    Red Onion

    Coriander 2.0 grams


    Curry Leaves 1.0 grams

    Curry Leaves

    Mahi Mahi Fillet 140.0 grams

    Mahi Mahi Fillet

    • Time : 30.0 mins
    • |
    • Calories: 553.0 kcal
    • |
    • Protein : 10.0 g
    • |
    • Fat : 35.0 g
    • |
    • Carb. : 54.0 g
    Mise en Place
    Prepare the ingredients as follows:
    Baby Aubergine: Cut 2 slits, so that they look like an ‘X’ but do not cut them all the way through
    Coriander: wash, dry and chop it
    Curry Leaves: wash and dry them. Make sure they are dry because they go straight into hot oil
    Onion: peel and mince i.e. chop fine
    Ginger: chop it fine or grate it to save time
    Green Chili; leave it whole, split in half and take out the seeds or just do not use it. The heat is good so add as much as you can take
    Tomato: cut into dices
    Basmati Rice: Rinse out and soak the rice
    Tamarind Paste: Dilute it some water, that makes it easier to mix into the sauce

    Start the Tomato Rice
    Heat some oil in a pan. Once the oil is hot enough, add half the mustard seeds. They need to crackle in the hot oil, that helps release the flavour and get rid off any bitterness. Then add all the aniseed, half the onions. Sauté on a medium heat until the onion turns translucent then add the tomato and then the rice.
    Allow it cook for a minute then add the water. You need roughly 2ml of water for every 1 g of rice. Touch of salt and let it cook on a gentle heat for about 15 minutes or until the rice is cooked and all the water is absorbed.
    Pan fry the Fish and Make Fish Curry
    Heat some oil in a pan. Lightly season the fish. Once it is hot enough, pan fry the fish steaks. Just enough to colour the both sides. Leave it aside.

    Heat some oil in the same pan. Once the oil is hot enough, add the rest of the mustard seeds. Then add the onions and curry leaves. Sauté on a medium heat until the onion turns translucent, then add in the turmeric and half the Madras Curry powder. Cook for a minute before adding the coconut milk, tamarind paste and green chilies.

    Add the fish back to the curry and let the whole thing simmer for about 10 – 15 minutes.
    Roast the Aubergines
    Heat some oil in the same pan. Season the aubergines (inside and out) with salt, pepper and the madras curry powder. Once the oil is hot enough, pan roast them. Then add them to the fish curry and allow them to continue cooking with the fish.

    By the time fish and aubergine cook, the rice should be ready. Garnish with the coriander while the curry and rice are hot. Serve immediately.