Indian Simmered Plaice Curry Recipe

Serves/Makes: 4


  • 4 plaice fillets (about 6 ounces each)
  • 2 tablespoons mustard seeds
  • 1 teaspoon ground turmeric
  • 1 inch ginger root
  • 6 cloves garlic
  • 3 tablespoons oil
  • 6 green chilies, slit
  • 2 onions, thinly sliced
  • 2/3 cup coconut milk
  • 1 tablespoon chopped fresh coriander (cilantro)
  • Salt to taste
How to cook Indian Simmered Plaice Curry:
  • Grind the mustard seeds turmeric, ginger and garlic to a paste. Heat the oil and fry the ground mixture for 2 minutes.
  • Add the chilies and fry until browned. Add the onions and fry until soft, adding a little water occasionally.
  • Stir in the coconut milk and salt and simmer for 3 minutes. Add the fish and simmer for about 15 minutes until the fish is tender, stirring occasionally and adding a little more water if necessary.
  • Garnish the Indian Simmered Plaice Curry with the coriander and serve with steamed rice and dal*.


*Dal (also spelled dahl, dhal or daal) is a preparation of pulses (dried beans) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian, Pakistani, and Bangladeshi cuisine.

This recipe for Indian Simmered Plaice Curry serves/makes: 4

The Indian Simmered Plaice Curry recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Indian (more Indian recipes)

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