Updated: Jun 1

I love spices, I love curry, and I love the combination of the oily fish and the potatoes, 

I’m going to dedicate this recipe to a good friend of mine Anjula Devi, she’s an absolute genius with spicing foods just right, when we finally get to meet, I’ll cook this for her, I hope she approves!!!! 

The recipe and method seem to be quite complicated, when I suppose we’d normally just throw everything in and let it do it’s thing!!! ( sorry Anjula! I know there’s more to it than that📷) but by cooking the fish and potatoes separately you don’t end up with a gooey mess

This recipe will feed 4 people 


500g of waxy potatoes ( such as Romano) 

4 whole cloves

2 teaspoon of fennel seeds 

2 teaspoon of cumin seeds 

2 teaspoon of coriander seeds 

A cinnamon stick

1 teaspoon of ground turmeric 

250g of mackerel fillets (boneless) 

250g of salmon fillet (boneless) 

30g of plain flour that has been well seasoned with salt and pepper 

A good splash of sunflower oil 

2 large onions finely chopped 

A 1 inch piece of ginger peeled and grated 

5-6 green chilli finely chopped ( keep the seeds in! I love the heat)

200g natural Greek yogurt 

400ml fish stock ( buy it! I won’t tell anyone) 

Good bunch of chopped fresh coriander 


  1. Firstly boil the unpeeled potatoes until they are tender 

  2. Whilst the potatoes are boiling, in a pan dry roast the cloves, fennel, cumin, coriander seeds and cinnamon stick for about 1 minute, you should have a fantastic aromatic smell 

  3. Tip the spices into a pestle and mortar and grind to a powder 

  4. Now stir in the turmeric 

  5. You can now drain the potatoes and when they are cool enough to handle, peel them carefully and cut into 1 inch pieces 

  6. Cut the mackerel and salmon into nice bite size pieces 

  7. Coat the fish in the seasoned flour 

  8. In a pan cook the fish on all sides until golden 

  9. Remove and keep to one side 

  10. In the same pan cook the potato pieces until they are golden, do this in batches so not to break the pieces up

  11. Remove and keep to one side 

  12. Now add a splash more oil and cook the onions, chilli and ginger for 5 minutes until soft and slightly browned 

  13. Now add the spice mix and cook for 2 minutes 

  14. You can now add the yoghurt a spoon at a time, taking time to cook for about 1 minute between each addition 

  15. Slowly stir in the fish stock and carefully add the potatoes 

  16. Now add the mackerel and salmon 

  17. Bring slowly to the simmer with half the chopped coriander 

  18. Simmer for 3-4 minutes NO MORE OR YOUR FISH WILL BREAK UP! 

  19. Serve immediately with some rice and finish with the rest of the chopped coriander 

Hopefully you’ll love this as much as me, it does seem rather a laborious and drawn out process, but the end result is absolutely delicious 


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