The perfect fish curry recipe that’s easy to make at home for Good Friday before Easter

By Wynnie Chan

Traditionally, no meat is eaten on Good Friday before Easter Sunday, so this is a great meal to make at home this week.

Pair this curry with some delicious naan bread.

By Wynnie Chan |

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Fish curry is delicious and easy to make at home.

Traditionally, no meat is eaten on Good Friday before Easter Sunday, so this is a great meal to make for this Friday.

Mustard seed fish curry

Traditionally, only fish (no meat) is eaten on Good Friday. This dry curry goes well with naan bread, yogurt, and a cucumber and tomato salad.

Ingredients (serves 4)

  • 500g Vietnamese sole or catfish fillets, cut into large chunks
  • 2 tbsp wholegrain mustard
  • 1 tbsp ground turmeric
  • 1 tbsp grapeseed oil
  • 2 tsp black mustard seeds
  • 1 large onion, peeled, thinly sliced
  • 2 tsp red chilli powder
  • 1 tbsp ground cumin
  • 125ml water
  • salt and freshly ground black pepper to taste
  • handful fresh coriander leaves, chopped
  • 2 fresh red chillies, seeds removed, halved, sliced


1 Marinade the fish with mustard and turmeric, set aside in the fridge for at least 30 minutes.

2 Heat a teaspoon of oil in a non-stick pan, and sauté the mustard seeds for a minute, pour into a bowl, and set aside.

3 Heat the remaining oil in the same pan over a medium-low heat, then sauté the onions for 10 minutes until soft and translucent.

4 Add the fish in a single layer in the pan, and fry for a couple of minutes on each side. Sprinkle in the chilli powder and ground cumin then pour in the water. 5 Bring to the boil over a medium heat, and season with salt and pepper. Cover, lower the heat and simmer until the fish has cooked through. Pour the mustard seeds and oil on top.

6 Serve garnished with coriander and chillies.

Nutritional information per serving: 130kcal, 548kJ, 23.3g protein, 5.2g fat, 0.4g carbohydrates, 1.3g fibre