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Inspired by Neil's father and the fresh fish he used to bring home to the kitchen table, and the curry that would ensue, Neil's interpretation consists of Blue Eye Cod, ginger, garam masala, yoghurt and lime juice.


  • 0.75 cup Olive Oil

  • 1 large Onion sliced

  • 1 tablespoon finely chopped Ginger

  • 2 Cloves fresh Garlic thinly sliced

  • 2 teaspoons sea salt

  • 1.5 teaspoons garam masala

  • 2 teaspoons Paprika

  • 1.5 teaspoons Turmeric Powder

  • 0.5 cup chicken stock or water

  • 400 g Blue eye cod skinned and cut into 4cm cubes

  • 0.75 cup Plain Yoghurt

  • 20 ml Lime juice


  • 1.

    Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15

  • 2.

    Minutes, stirring occasionally, or until onion is soft and starting to caramelize.

  • 3.

    Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.

  • 4.

    Add stock or water and simmer for 5-10 minutes.

  • 5.

    Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.

  • 6.

    Add yoghurt and lime juice, remove from heat and stir gently.

  • 7.

    Serve with steamed rice.

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19 comments • 33 ratings
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Posted by Paul1629Report
Very good recipe and very quick and easy. I used Jew fish. Will use this one again
Posted by JO745Report
Interesting curry, I adapted the fish and adjusted the ingredients (more stock and less oil, added some chilli and the yoghurt off the heat!), which is all easy enough to do. The end result was a good curry.
Posted by Wendy949Report
Awful! followed the recipe to the letter - including paying $70 for 900 grams of fish (I doubled the recipe) - as other reviewers have said the yoghurt curdles - it was revolting. The spices are all out of wack too - don't make it.
Posted by HelenReport
The Ingredients listed on this seems very different to the video of Neil Perry cooking. 3/4 cup of Olive Oil is far too much and nothing like the amount he uses. Also the amount of stock he uses looks to be much more than 1/2 a cup as he uses two ladles full. Could someone at Lifestyle please update with the correct amounts?
Posted by Phil188Report
just cooked this with jewfish for my wife and son. My son (the chef) came back for thirds. Enough said. It is on my "cook again" list. Next time I may add chilli
Posted by Jeanette209Report
How do I print a recipe please. Ideally I like to copy the recipe across to a Word document but I keep getting the message "this is not a valid section". When I highlight the ingredients a tick appears (to add to my shopping list which I don't want to do.)Why can't the recipes just be printed with the ingredients AND method on the one screen display?
Posted by Christie26Report
Awesome. Will be so versatile!
Posted by Sarah1122Report
Delicious but I would add less salt next time. Great flavours and really easy to cook.
Posted by Report
Used snapper as I couldn't get blue eye and added chili as my partner and I love heat and it was beautiful. Simple too! Another genius Neil Perry recipe!!
Posted by KMcBReport
Loved it! Did add fresh chilli, and also baby spinach, great flavours!