Dill Fish Curry with Cumin Rice

A great dish for using the citrus feathery herb dill. Serve to family & friends on a balmy summer evening! 

Serves: 4-6 people

Prep time- 15-20 minutes

Cooking time – 30-35mins.


  • 500g hake or haddock
  • 2 teaspoons turmeric
  • 1 tablespoon coconut oil
  • 2 medium onions (chopped)
  • 1 long green chilli (chopped)
  • 1 teaspoon chopped fresh ginger
  • 2 chopped tablespoons fresh dill (or 1 teaspoon dried )
  • 1 x 400ml coconut milk
  • 25g whole green beans
  • 1 tablespoon tamarind paste
  • 1 pint fish stock
  • 1 teaspoon salt
  • 2 teaspoons cumin seeds (chopped)
  • 1 x juice & zest of a lemon
  • 200g basmati rice
  • 425ml water


  1. Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and the turmeric.
  2. In another pan bring to the boil the basmati rice, simmer for 7-8 minutes then take off the heat and cover.
  3. Gently heat the coconut oil in a large shallow pan then add the onions and chopped chilli then cook, stirring until they've softened for about 5 minutes.
  4. Add the chopped ginger and chopped dill to the pan and stir, then pour in the coconut milk.
  5. Add a teaspoon of tamarind paste then add the fish stock then add the whole green beans, simmer for 5-7 minutes.  
  6. Add the fish to the curry mixture and simmer for a further 8-10 minutes, try not to stir the fish it will be quite delicate. Once the fish has cooked leave to rest for 1-2 minutes.
  7. Fluff with a fork the basmati rice, add the juice and rind of the lemon and chopped cumin seeds and gently mix.
  8. Serve the rice and curry in warm bowls adding a dill garnish accompanied with naan bread.


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