Saturday, September 14, 2019

An Adventurous fish curry

I really couldn't come up with a name for this recipe. It is the kind of dish that will have most people gagging or for chefs like Andrew Zimmerman salivating. For me, this is a delicious dish if done well. It needs that chili chick to make this delicious.
Now for the ingredients. That's where it starts to get crazy although here in the Maldives most people won't find it crazy or disgusting, I am not sure how a westerner or a vegetarian will react. You see this dish is made using the inside organs of the fish or the innards of the tuna fish, mainly the stomach or gut, the fish roe, the heart and the liver.  The fishmonger sells these separate.

from the top clockwise: fish stomach or gut, liver, fish roe( white is male,  yellow is female)
centre, heart

After checking them for any green bits which I removed as they can be bitter when cooked, I cut the stomach and some of the larger pieces into bite-size pieces.  Seasoned everything with a little salt.

First I fried some onions till they started to caramelize then added curry leaves, chilli powder, ground black pepper, and a little ground cumin and a little splash of water.  Although this is optional I stirred in 1/2 tsp of tomato paste to balance out the heat from the chilli powder. The chilli powder needs to be a hot, dried red chilli powder, not a mixture. Once everything is mixed, the fish innards are added into the pot, stirred to coat well in the chilli mixture then after adding a splash of water, cover, and cook, stirring occasionally.  Check after about 8- 10 minutes, it should be cooked through, cook a further 2 minutes to evaporate some of the excess water as this is a dry curry. Taste, adjust salt, and squeeze in some lime juice and then switch off to serve.

Yield: 4
Author: Nammi

Fish Innards curry

prep time: 10 mins Cook time: 15 mins total time: 25 M


  • 400g fish innards, such as liver, heart, roe, and gut
  • 1 medium onion, thinly sliced
  • 3-4 cloves garlic, grated finely
  • 1 1/2 tsp ground red chilli powder ( can reduce to 1 tsp to tone down the heat)
  • 1 level tsp ground cumin
  • 1/2 tsp ground black pepper
  • salt
  • 3-4 tbsp corn  or sunflower oil or any vegetable oil
  • 12 curry leaves
  • 1/2 tsp tomato paste (optional)
  • Juice of half lime


How to cook Fish Innards curry

  1. Cut any large pieces of fish innards into bite-size pieces, season with a tiny pinch of salt.
  2. Heat oil in a suitable size saucepan or casserole.  Add the sliced onions and fry till the onions start to go translucent and just starting to color.
  3. Lower the heat, add the garlic, stir to mix, then add the spices and tomato paste and curry leaves. Cook, stirring for 2 minutes, adding a splash of water to prevent the spices from burning.
  4. Add the fish innards in, stir to coat with the mixture.  Cover and cook for 6 to 8 minutes, checking now and then adding a little water if it starts to burn at the bottom. Stir, have a little taste, adjust salt, and squeeze in some lime juice. Then switch off. 
Created using The Recipes Generator


  1. I definitely would love to try this! The organ meat is really nutritious.

  2. Umma and my sister loves all the parts of fish, while I prefer only eating the fish hehe... we just fry it like how we do with fish. This curry does sound adventurous to me too...

  3. No I am not Andrew Zimern, but I believe you! Manservant though used to eat a lot of fish eyes in China. But only when he had too!


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