Homemade pagrus curry with rice

By Yannis Bourodimos

Serves 4


1 teaspoon of cumin seeds (whole)
5 teaspoons of coriander seeds (whole)
1 teaspoon of red pepper flakes (or more, based on your preference for spicy food)
2cm of ginger, washed and ground
3 cloves of garlic, chopped
1 teaspoon of turmeric powder
Salt and pepper
1 medium-sized red onion, chopped
2 tablespoons of olive oil
1 large seedless tomato, without its juice, chopped
400gr of coconut milk (the kind that’s in a metal or cardboard box)
1 tablespoon of coconut sugar, or brown sugar
2 tablespoons of tamarind pulp
1 fresh seedless chili pepper, chopped
500gr of Fish From Greece Pagrus fillets (from two fish), sliced in 2-3cm parts
Freshly ground coriander


We add the cumin, coriander and red pepper flakes in a mortar, and grind them with the use of a pestle until the seeds turn into a powdery mixture.
If we wish, we cook them first in a small pan (without the use of oil) for a minute or so, over medium heat, so they bring out more of their aroma.
We add the ginger, turmeric and garlic, and mix.

In a large pan, we pour some olive oil and add the onion. We sauté over medium heat, or until the onion browns.
We go on to add the mortar mixture in the pan, and after we let it cook for a minute, we add the tomato, coconut milk, sugar, tamarind pulp and chili pepper.
We bring the mixture to a boil, and lower the heat to its minimum setting. We continue cooking for 5 minutes, until the curry thickens. We add salt and pepper if needed.

We add the fish and cook over low heat for another four minutes.

In the meantime, we boil the rice following packet instructions. We serve the rice in bowls, and pour the curry on top. We finish the dish off with some freshly ground coriander.